15, Dec 2008
Brown Rice Congee (again)

We tried the congee recipe again. Pretty much the same recipe, except we poached the chicken first (a mix of boneless breast and bone-in thigh) and then used the water for half of the broth. Then we used a mix of crimini, shiitake, and a small portabello mushroom. Verdict? I think it wasn’t quite as flavorful, which I put down to the broth. I don’t think the mushrooms really added that much to the overall flavor, so it’s probably not worth using the shiitakes in the future, unless maybe they’re sauteed first and then added toward the end (would be good with some chinese sausage I think).