Chicken and mushroom congee

• 1 tbsp sesame oil
• 4 clove garlic, peeled, sliced
• 4 spring onions, thinly sliced, extra to serve
• 1 cup jasmine rice
• 200 g mixed Asian mushrooms, torn and cut into pieces
• Soy sauce, sesame seeds, chilli oil, to serve
• Chicken stock
• 1 large piece of ginger
• 1.6 kg whole chicken
• 4 spring onions, halved
• 1 garlic, unpeeled, halved
• 2 shallots, unpeeled, halved
• ⅓ cup fish sauce, extra to serve

1. 1

   To make the chicken stock, thickly slice half of the ginger, set aside the remaining half for later.

2. 2

   Place the ginger slices in a large saucepan with the remaining “stock” ingredients and fill with water until the chicken is submerged.

3. 3

   Simmer the chicken over a low heat, covered, for 3-4 hours or until the meat is falling off the bone.

4. 4

   Remove the chicken and garlic from the pan and strain the chicken broth measuring out 9 cups of liquid.

5. 5

   Discard the other solids.

6. 6

   When cool enough to handle, pick the chicken meat into chunks and squeeze the garlic from the skin.

7. 7

   When ready to cook the congee, peel and finely grate the remaining ginger.

8. 8

   Heat the oil in a large saucepan over medium heat, add the ginger, cooked garlic, fresh garlic and spring onions and cook for 1-2 minutes until fragrant.

9. 9

   Add the rice and stir until coated by the oil and other ingredients.

10. 10

    Add the reserved broth to the pan and bring to the boil, reduce heat to low, cover with lid and cook slowly for 1 hour, stirring occasionally.

11. 11

    Turn off the heat and stir through the mushrooms and chicken.

12. 12

    Allow the pot to sit, covered for 15 minutes.

13. 13

    Season with salt and extra fish sauce, to your liking.

14. 14

    Spoon into bowls and top with any or all of the following; soy sauce, sesame seeds, chilli oil, fish sauce, extra spring onions.

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