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Monday, January 23, 2006

Kitty: Monday in the Kitchen at Knitbuddies

Traditional Chicken Rice Porridge (Rice Porridge aka. Congee)

1 whole organic chicken
3 cups of rice (uncooked)
10 dried shitake mushrooms
3 teaspoon salt
2 small handfuls of MSG
Heavy shake of pepper to cover the top of the pot (or to taste)
1 tablespoon of sake
1 chopped diakon

1) Peal and chop diakon as you would a potatoes and place in the bottom of a large pot
2) Wash chicken and fill with 10 washed shitake mushrooms and as much rice as possible to fill the chicken cavity. All the rice will not fit just pour into the bottom of the pot with diakon.
3) Fill pot until the water just covers the chicken and bring to a boil. Once it boils turn to low and allow to simmer for one hour
4) Then add all the remaining seasonings to the pot and allow to simmer until the chicken splits due to the swelling rice inside the cavity.
(probably 2-3 hours)

Note: To reheat, just spoon up what you want to eat and reheat that small portion. Do not try reheating the entire pot.


Mac and I both were feeling really under the weather and getting sick. So this will be our comfort food for the week with little vegetable side dishes. Luckily there is enough there for several days, since I don't even feel like eating not alone cooking.

Yes, I realize the photos probably are not that appealing, but trust me it taste amazing if you like rice porridge. :)


  1. Wonderful! I love congee when I am feeling fluu-ey and on those cold winter nights.

  2. mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm!

    I second Mona, I love congee any day of the week or night.

    Hope you are feeling better, not good to be sick right before New Years. You need to get the house clean.