Chicken Breast and Mushroom Cháo Gà Style Congee

Meanwhile, peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large saucepan on medium-high heat.

When hot, add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.

Add the ginger puree and half the garlic. Stir-fry until fragrant, 1 min.

Add the mushroom broth paste and the water for the broth (see pantry for amount) to the pan of mushrooms. Stir to combine and bring to the boil.

Once boiling, lower the heat to medium, add the chicken thighs and cover with a lid. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

Simmer until the chicken is cooked, 15-20 mins, stirring halfway. IMPORTANT: The chicken is cooked when no longer pink in the middle. 

Meanwhile, trim the pak choi, then thinly slice widthways. Trim and thinly slice the spring onion.

Pop the spring onion and chilli flakes into a small heatproof bowl.

Heat the olive oil for the drizzle (see pantry for amount) in a medium frying pan on high heat. Heat until just smoking, 1-2 mins.

Carefully pour the oil over the spring onion and chiilli flakes and stir to combine. Set aside to infuse.

When the chicken has 5 mins remaining, return the (now empty) frying pan to medium-high heat with a drizzle of oil.

Add the pak choi and stir-fry until just soft, 3-4 mins. Season with salt and pepper. Add the remaining garlic and cook, 30 secs. Remove from the heat.

Once cooked, remove the chicken thighs from the broth and transfer to your board. Use two forks to shred the chicken as finely as you can. Meanwhile, allow the broth to continue to simmer. 

Once cooked, fluff up the rice with a fork, then add to the broth and stir to combine. Simmer, 2-3 mins. Taste and season with salt and pepper if needed.