Ingredients:
1/2 cup rice ( not quick-cooking)
3 -4 cups water ( may use chicken/vege broth)
2 pieces boneless skinless chicken breasts, cut to thin slices
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 dash black pepper ( according to your taste)
6 pieces shiitake mushrooms, julienned
2 tablespoons scallions, chopped
sesame oil
black pepper or white pepper
Directions:
Rice cooker: Dump all ingredients (except garnishes) into rice cooker, turn it on and stir occasionally, until congee is smooth and no longer grainy.
Stovetop: Combine all ingredients (except garnishes) in a medium saucepan, bring to boil over medium heat then turn down heat and let simmer until water has been absorbed.
Add more water/broth if necessary (for both methods)
Sprinkle with black/white pepper, a few drops of sesame oil and chopped scallions just before serving.
Servings: 4
Time preparation: 5 min.
Time total: 95 min.