The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chinese Chicken & Mushroom Rice Porridge
Warm the tummy with a bowlful of chicken and mushroom congee, a healthy Chinese rice porridge. Free-range British chicken for protein and earthy mushrooms for a depth of flavour. Pak choi and a soft-boiled egg add essential vitamins. A sprinkle of spicy crispy shallots takes it to the next level.
Prep in 10
High protein
New
5 plants
Low sat fat
Serving size
Ingredients
- 1 shallot
- 10g dried porcini mushrooms
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 240g chestnut mushrooms
- 2 tbsp sesame oil (Sesame)
- 600g diced British Free Range chicken breast
- 2 egg (Eggs)
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 1 tsp chilli flakes (red)
- 4cm fresh ginger
- 160g brown rice (brown rice (100%))
- 1 garlic bulb (use half)
- 2 pak choi
Nutritional Information
Calories: 489
Protein: 48g
Carbs: 36g
Fat: 16g
Chinese Chicken & Mushroom Rice Porridge
Warm the tummy with a bowlful of chicken and mushroom congee, a healthy Chinese rice porridge. Free-range British chicken for protein and earthy mushrooms for a depth of flavour. Pak choi and a soft-boiled egg add essential vitamins. A sprinkle of spicy crispy shallots takes it to the next level.
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Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 20 mins, until almost cooked, then drain.
- Boil a half-kettle. Thinly slice the mushrooms. Finely chop or grate the ginger and 3 cloves of garlic. Thinly slice one garlic clove. Finely slice the shallot. Dissolve the stock cube in a jug with 250ml hot water, add the dried porcini and leave to infuse.
- Heat a large frying pan with 1 tbsp sesame oil on medium-high heat. Add the mushrooms and cook for 2-3 mins. Add the chicken and cook for 3-4 mins more, until golden. Add the chopped ginger and garlic, cook for 1 min, then add the stock and tamari. Bring to a boil then add the drained rice. Simmer for 8-10 mins, until the liquid reduces to a loose risotto-like consistency. Season with sea salt to taste.
- Refill the rice saucepan with hot water and bring to a boil. Carefully lower the eggs into the pan. Boil for 7 mins. Quarter the pak choi lengthways, then add to pan in the final 2-3 mins of cooking. Drain, then run the eggs under cold water and carefully peel. Cut the eggs in half.
- Heat another small frying pan with 2 tsp oil on medium-high heat. Add the shallot and sliced garlic and cook for 5-6 mins, until crispy and deep golden brown. Remove from the heat and stir in the chilli flakes (to taste). Season lightly with sea salt.
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear. Cook for longer if necessary. Serve the rice with the pak choi, egg and crispy shallot on top. Drizzle over the remaining sesame oil.
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