Chicken and Mushroom Congee

Ingredients

• 8L Very intense chicken broth
• 1L Short grain and jasmine rice blend
• 250g Pickled shiitake mushrooms in soy garlic vinegar
• 100g Fried garlic toasted in chicken fat
• 250g Ginger scallion and spinach puree
• 259g Egg yolk gel
• 100g Finely minced cilantro stems
• 100g Finely minced Chinese celery
• 20oz Finely shredded chicken thigh and wild mushroom confit

Directions

1. Soak rice in water for two hours.
2. Bring intense chicken broth to boil and drop soaked rice into the simmering broth
3. Add a tablespoon of neutral cooking oil into the pot and continue to stir gently while cooking it on high heat, constantly on high rolling boil.
4. Season with salt.
5. Once the rice has bloomed open and starts to break, then turn the heat down and start to stir more often to prevent burning.
6. Fold in shredded chicken thigh and wild mushroom confit.
7. Turn off heat and set up bowls.
8. Place cilantro, celery, egg yolk gel, ginger scallion puree, fried garlic, and pickled mushroom in the bottom of the bowl.
9. Pour congee over all the garnishes in the bowl and serve while hot.