This is the best chicken giblet congee with black fungus recipe you will ever come across I promise.
The best Chicken giblet congee with black fungus
Recipe Type: Dinner
Cuisine: Australian
Author:
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
- Chicken giblets 500 g
- Chicken drumsticks 6
- Chicken thighs 3
- Black fungus 1 handful
- Arborio rice 1 cup
- Red quinoa ⅛ cup
- White quinoa ⅛ cup
- Chicken stock 1 litre
- Black peppercorns ⅛ cup
- Chilli flakes 1 dessert spoon
Instructions
- Put all the ingredients sans black fungus into the pressure cooker chamber
- Cook in the pressure cooker for 1 hour
- Remove the bones from the chicken pieces
- Mix everything together into a porridge consistency
- Prior to the pressure cooker finishing its cycle poor boiling water into a bowl with the black fungus
- When the black fungus is tender add to the congee
- Shoot a photograph
- Eat the congee
- Wash the dishes
- Write the recipe
- Blog (verb)
Some photographs from a walk around Lake Ginninderra.
How great do the trees around Ginninderra look Gary!! And your photograph of the buoys is so vibrant.
Thanks Sue. Lake Ginninderra at this time of year is always rewarding 😃
I have texture issues so I’ve been reluctant to try congee but it sounds tasty so I might have to make the attempt. 🙂
You can make it smoother with more water and cooking longer. You can also use chicken or turkey mince (ground meat) to reduce the chunkiness.
Can’t say I’ve ever tasted black fungus, unless of course someone is referring to my love of mushrooms. lol 🍓
It’s a flat mushroom. You can find them dried in Asian grocery stores.