Brown Rice Shitake Mushroom Chicken Congee

Ryan Angel, Red Seal Chef & Holistic NutritionistBy Ryan Angel, Red Seal Chef & Holistic Nutritionist  , ,   , ,

January 10, 2015

This congee is a savory rice porridge that can be thin or thick, it is up to you. Known as a medicinal porridge served for centuries in East Indian and Chinese homes to promote good health and strong digestion. A traditional breakfast dish that can be made for dinner as it is both hearty and satisfying. It is very good for individuals with mild digestive issues, a simple grain cooked in a broth with kombu is easily digested and assimilated–does not require a lot of digestive breakdown by the body.

  • Cook: 4 hrs
  • Yields: 6 Servings


2 organic chicken breasts about 1 lbCongee Ingreds

1 cup of brown rice for thin congee 2 cups for thick congee

1 small strip of kombu (dried seaweed)

15 cups of water or chicken stock

6 shitake mushrooms thinly sliced

2 cloves of garlic

2 inches of ginger, peeled and cut into 4 pieces

2 finely diced green onions

1 onion, cut in half

4 tsp low sodium soy sauce to taste

1 tbsp sesame oil (optional)


1Add water or stock, kombu, ginger, garlic cloves, onion and chicken into a large pot. Bring to a boil then lower heat and simmer covered for 30 minutes or until chicken is cooked through.

2Remove, onion, ginger and kombu and discard save the liquid and reserve the chicken for later use.

3Add the rice and bring to a boil, then lower the heat and simmer covered for 3 hours or until desired consistency. Occasionally stir the rice and check the consistency. While the rice is cooking shred the chicken. At the last 20 minutes of cooking add the mushrooms into the congee.

4When the congee is ready. Spoon the congee into a bowl and top with shredded chicken, green onion, a couple drops of sesame oil and soy sauce to taste.

Leftover Tip: Breakfast congee. Take 2 cups of the congee bring it to a boil and whisk with a fork a single egg into it and serve.