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Red Rice Congee with Chicken, Kimchi, and Mushrooms
4
Steps
- Bring rice, 1½ cups chicken stock, and a pinch of salt to a boil in a medium saucepan. Reduce heat to a gentle simmer and cook 25 minutes. (If using previously cooked rice, place in a medium saucepan.) Add remaining 4 cups stock to the newly or previously cooked rice, bring to a boil, and reduce heat to a simmer. Add chicken thighs and cook until chicken is cooked through and rice is very soft and has a porridge consistency, 30–40 minutes. Reserve 1 chicken thigh for tomorrow’s lunch; slice remaining chicken ¼” thick.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until browned, about 3 minutes; season with salt and pepper. Add garlic and ½ tsp. ginger and stir until fragrant, about 30 seconds. Add ¼ cup water; using a wooden spoon, scrape up any browned bits from bottom of pan. Continue cooking until water evaporates and mushrooms are tender and glossy, about 3 minutes more.
- Divide rice and some broth among bowls and sprinkle with remaining ginger. Top with chicken, kimchi, mushrooms, and scallion greens.
- Serve with furikake, gochujang, and/or soy sauce.
Originally published at Bonappetit.com. Reproduced for personal collection.
