Gluten-Free Taiwanese Rice Porridge (Congee) with Chicken and Mushrooms

Instructions

1. 1Rinse the 1 cup of Short-Grain Rice (Gluten-Free) in a fine-mesh sieve under cold running water until the water runs clear. This removes excess starch and prevents the congee from becoming too gummy.
2. 2In a large heavy-bottomed pot, combine the rinsed 1 cup of Short-Grain Rice (Gluten-Free) and 8 cups of Water. Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to low, cover the pot tightly, and let it simmer for 30 to 45 minutes. Stir occasionally to prevent sticking. The rice should be very soft and the mixture should have thickened to a porridge consistency.
3. 3While the rice is simmering, place a 30.48 cm skillet over medium heat (176.7°C / 175°C). Add the 1 tablespoon of Sesame Oil to the skillet. Once the oil is shimmering, add the about 450 g of diced Chicken Thighs and cook, stirring occasionally, for 5 to 7 minutes, or until the chicken is no longer pink on the outside and is cooked through. The internal temperature should reach 74°C.
4. 4Add the 1 tablespoon of minced Ginger and 2 cloves of minced Garlic to the skillet with the chicken. Cook for 1 minute more, stirring constantly, until the garlic and ginger are fragrant. Be careful not to burn the garlic.
5. 5Stir in the 1/2 cup of rehydrated and sliced Dried Shiitake Mushrooms and 2 tablespoons of Gluten-Free Soy Sauce (Tamari) into the chicken mixture. Cook for another 5 minutes, stirring occasionally, allowing the flavors to meld.
6. 6Once the rice porridge has reached the desired consistency, carefully add the cooked chicken and mushroom mixture from the skillet into the large pot with the rice. Stir everything together thoroughly to combine.
7. 7Season the congee with 1/4 teaspoon of White Pepper and add salt to taste. Stir well to ensure the seasoning is evenly distributed.
8. 8Ladle the hot congee into individual bowls. Garnish each serving generously with the 2 tablespoons of Fried Gluten-Free Shallots and the 2 thinly sliced Scallions.

Substitutions

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