Cháo Gà Nấm (Chicken and Mushroom Congee)
80% chuẩn vị · Vietnamese
A flavorful variation of Cháo Gà, incorporating earthy shiitake mushrooms and a touch of savory depth. This version adds another layer of texture and aroma to the classic congee.
Đánh giá công thức này
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Nguyên liệu
- Jasmine rice1 cup
- Chicken thighs1 lb
- Water8 cups
- Dried shiitake mushrooms1/2 cup
- Ginger1 inch piece
- Scallions3 stalks
- Cilantro or Parsley1/4 cup, chopped
- Fish sauce2 tbsp
- Saltto taste
- Black pepperto taste
- White pepperpinch
Các bước
- 1
Rinse the jasmine rice. Soak the dried shiitake mushrooms in warm water for 30 minutes until softened. Reserve the mushroom soaking liquid.
- 2
Remove stems from mushrooms and thinly slice the caps. Strain the mushroom soaking liquid and set aside.
- 3
In a large pot, combine chicken thighs and 8 cups of water. Bring to a boil, simmer for 30 minutes. Remove chicken, shred, and reserve broth.
- 4
Add rinsed rice, sliced mushrooms, ginger, and strained mushroom liquid to the pot with the chicken broth. Bring to a boil, then simmer covered for 45-60 minutes, stirring occasionally, until rice is tender and congee is thick.
- 5
Stir in shredded chicken and fish sauce. Cook for 5 minutes until heated through.
- 6
Season with salt, black pepper, and a pinch of white pepper to taste.
- 7
Serve hot in bowls, garnished with chopped scallions and cilantro or parsley.
