Chicken & Mushroom Congee with Bombucha’s White Kimchi & Vegan Fysh Sauce


Congee, a comforting Asian rice porridge, is the ultimate soul food. Packed with tender chicken, earthy mushrooms, and the tangy zing of Bombucha’s White Kimchi, this recipe elevates a simple dish into a probiotic-rich, flavor-packed bowl of goodness. Perfect for chilly evenings, lazy weekends, or when you need a gentle hug for your gut, this congee is both nourishing and delicious.

Ingredients For the Congee:

  • 120g Boneless Chicken Thigh
  • 2 tbsps Button Mushroom
  • 1 tbsp Cooking Oil
  • 1 tsp Minced Ginger
  • 1 tsp Minced Garlic
  • 2 tbsps Chopped Spring Onion
  • 1/3 cup Rice
  • 800ml Water
  • 1 tbsp Bombucha Vegan Fysh Sauce
  • Black Pepper, to taste
  • White Kimchi, for topping

Toppings:

  • Bombucha White Kimchi
  • Boiled Egg
  • Chopped Spring Onion
  • Toasted Garlic
  • Sesame Oil
  • Chili Oil

InstructionsStep 1: Build the Flavor Base

  1. Heat sesame oil in a large pot over medium heat.
  2. Add minced garlic and sauté until fragrant, about 1 minute.
  3. Stir in the chopped spring onion and cook for another minute.

Step 2: Cook the Chicken and Mushrooms

  1. Add the boneless chicken thigh to the pot and season with salt and black pepper. Cook until lightly browned on both sides.
  2. Stir in Bombucha’s Vegan Fysh Sauce, ensuring the chicken is evenly coated.
  3. Add the button mushrooms and cook for 2-3 minutes until softened.

Step 3: Add Rice and Simmer

  1. Stir in the rice and toast lightly for 1-2 minutes.
  2. Pour in the water and bring to a boil. Reduce the heat to low and simmer, stirring occasionally.
  3. Let the rice cook and break down into a creamy porridge-like consistency, about 40-50 minutes.

Step 4: Assemble and Serve

  1. Ladle the congee into bowls.
  2. Top with Bombucha White Kimchi, a boiled egg, chopped spring onion, and toasted garlic.
  3. Drizzle with sesame oil and chili oil for added flavor.

Tips for the Best Congee

  • Consistency Matters: Add more water if the congee thickens too much during cooking.
  • Customizable Toppings: Experiment with other toppings like crispy shallots or roasted peanuts for extra texture and flavor.
  • Batch Cooking: Congee stores well in the fridge for up to 3 days. Reheat with a splash of water to loosen it up.

Health Benefits of This Dish

  1. Probiotic Boost: Bombucha’s White Kimchi adds live probiotics, promoting a healthy gut.
  2. Protein-Packed: Chicken provides a lean protein source, perfect for muscle repair and satiety.
  3. Immune Support: Ginger, garlic, and mushrooms bring antioxidants and anti-inflammatory properties to the table.

This Chicken & Mushroom Congee is more than just a meal; it’s a warm, comforting hug in a bowl. Easy to make and rich in flavor, it’s the perfect way to incorporate the benefits of fermented foods into your diet. Try this recipe and let us know how you liked it by tagging @Bombucha on Instagram!

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