Vietnamese Inspired Chicken and Mushroom Congee
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Vietnamese Inspired Chicken and Mushroom Congee

with Garlicky Pak Choi and Spring Onion Chilli Oil

Allergens:
Sesame

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Cooking time35 minutes
DifficultyEasy

Ingredients

serving amount

150 grams

Jasmine Rice

10 grams

Chicken Stock Paste

3 unit(s)

Garlic Clove

120 grams

Sliced Mushrooms

30 grams

Ginger Puree

15 grams

Mushroom Broth Paste

3 unit(s)

British Chicken Thighs

1 unit(s)

Pak Choi

1 unit(s)

Spring Onion

1 pinch

Chilli Flakes

5 grams

Roasted White Sesame Seeds

(Contains Sesame May contain Nuts, Peanut)

Not included in your delivery

300 milliliter(s)

Water for the Rice

350 milliliter(s)

Water for the Broth

2 tbsp

Olive Oil for the Drizzle

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Nutritional information

Energy (kJ)2973 kJ
Energy (kcal)711 kcal
Fat30.2 g
of which saturates7.4 g
Carbohydrate70.4 g
of which sugars3.5 g
Protein42.7 g
Salt3.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Lid
•Medium Saucepan
•Garlic Press
•Large Saucepan
•Chopping Board
•Pan
•Small Bowl
•Knife
•Fork

Instructions

1

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and chicken stock paste and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

2

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.

3

Add the mushroom broth paste and the water for the broth (see pantry for amount). 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. 

4

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 heat proof 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.

5

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.

6

Share the mushroom congee between your bowls. 

Top with the shredded chicken and pak choi.

Drizzle over the spring onion chilli oil (add less if you'd prefer things milder).

Garnish with the sesame seeds to finish.

Enjoy!