How to Make Delicious Chicken and Mushroom Congee: A Step-by-Step Guide

Q: Can I use fresh mushrooms instead of dried ones for this recipe?
A: Yes, fresh mushrooms can be used and they often enhance the flavor of the congee.

Q: What type of rice is best for this congee?
A: A mix of white rice and millet is recommended for a smooth and creamy texture.

Q: Is it necessary to use chicken leg meat?
A: Chicken leg meat is preferred for its tenderness, but other cuts can be used if needed.

Chicken and Mushroom Congee


  • Chicken leg meat: 1 piece
  • Dried mushrooms (fresh mushrooms preferred): as needed
  • Tai Tai Le cooking wine: 1 spoon
  • Ginger slices: 3 pieces
  • Salt: 3g
  • Tai Tai Le chicken juice: 10ml
  • Pepper powder: as needed
  • Celery: 6 stalks
  • White rice and millet: 120g
  • Lukewarm water: as needed
  1. Prepare all ingredients.
  2. Cut the chicken leg into small pieces, blanch in cold water, then mix with a little cooking wine.
  3. Rinse the rice, millet, and mushrooms. Add these along with the chicken leg meat and ginger slices into the congee pot.
  4. Add an appropriate amount of lukewarm water.
  5. Cook the congee using the porridge setting on your cooker.
  6. Once cooked, add an appropriate amount of celery.
  7. Season with pepper, a little salt, and chicken juice.
  8. Serve the chicken and mushroom congee.
  • High in protein from chicken meat
  • Rich in carbohydrates from rice and millet
  • Contains vitamins and minerals from mushrooms and celery
  • Low in fat
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