4tablespoontoasted peanutscrushed, optional, see note 2
Instructions
Freeze the rice
The night before you cook the congee, rinse the rice under running water. Drain then put into a container/plastic bag. Freeze overnight.
Soak dried shiitake mushrooms in water overnight.
Cook the rice
Pour boiling water into a pot. Put in the frozen rice. Add salt, mushroom and the water in which the mushrooms were soaked (it's full of umami flavour).
Once it starts to boil again, turn down the heat to the lowest.
Cover with a lid and leave to simmer for 10 mins.
Marinate the chicken
While waiting for the rice to cook. Marinate the chicken with all the ingredients listed.
Cook the chicken
Stir in the chicken strips and ginger. Cook for 1 min then turn off the heat.
Leave to sit (covered) for a further 1 min.
Assemble the dish
Add the scallions to the congee. Stir well then transfer into the serving bowls.
Optional garnish: Top each bowl with half of a hard boiled egg and some toasted peanuts. Serve warm.
Notes
What type of rice? Typical Chinese congee calls for white rice, usually the medium or short grain variety. Chinese rice, Japanese rice and Thai jasmine rice all work well. Basmati rice is not suitable for making this congee.
How to toast peanuts? Over low heat, toast skinless peanuts in a frying pan until they lightly brown. Transfer to a plate immediately to cool down.