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Thai congee with chicken, mushrooms and peanuts
( 2 adults and 2 kids )
- 300 gramsjasmine rice
- 1.2 literwater
- 1 cubevegetable stock
- 200 gramsmushrooms
- 400 gramschicken fillet
- 50 mlsesame oil
- 2 tbspsoy
- 3 cmfresh ginger
- 1 clovegarlic
- 1 lime
- 150 gramspeanuts
- olive oil
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About the recipe
A wild guess: You've never tried congee before? But don't worry, it's both simple, affordable and, hurray, tastes amazing! Congee is an Asian rice dish, which comes in a number of variations. Here we've made it with chicken, sesame oil and mushrooms. Enjoy!
1. Thoroughly rinse the rice in a sieve, so all the milky white starch disappears. Now cook the rice in water with the crumbled stock cube - follow the cooking time on the bag.
2. You want the rice on a rolling boil for a minute or so, and then cooking under mild heat with the lid on, until they've absorbed the liquid. The rice is meant to be mushy - if they've gotten too firm, just add a bit of water.
3. Clean and rinse the mushrooms and cut into quarters. Cut the chicken into bite-sized chunks - remember to wash hands and utensils afterwards. Now cook mushrooms and chicken on a pan with a bit of olive oil, until the chicken is cooked through. Remember to season with salt and pepper and set aside.
4. Pop sesame oil, soya, peeled ginger, garlic and the juice from the lime into a blender or mini chopper and give it a whirl, until you have an even sauce.
5. Mix the sauce with the cooked rice and season to taste with salt and pepper.
6. Serve the dish with the cooked mushrooms, chicken and peanuts on top - and optionally whatever vegetables you have in the fridge.
If you have lemon grass or lime leaves knocking about, then add a bit to the rice. If the family likes fresh coriander, that goes great on top of the dish as well. Sesame oil gives a fantastic flavour and is found in most supermarkets, but you can in a pinch just use olive oil.