cauliflower ‘rice’ congee with ginger chicken and pickled enoki mushrooms
our modern twist on congee transforms it from breakfast comfort food to nutritious main. Swapping rice for caulif lower and protein-rich quinoa retains the classic silky texture, and clever additions guarantee an uplifting meal.
cauliflower ‘rice’ congee with ginger chicken and pickled enoki mushrooms
1.2kg whole chicken
4 dried shiitake mushrooms
6cm-piece ginger (50g), sliced
1 bulb garlic, halved
3 green onions (scallions), plus extra, thinly sliced, to serve
2 litres water
600g cauliflower florets
½ cup (100g) quinoa
200g enoki mushrooms
2 tablespoons rice vinegar
micro (baby) purple shiso leaves and toasted sesame seeds, to serve chilli sesame oil
2 teaspoons soy sauce
1 teaspoon chilli oil
1 teaspoon sesame oil
Place the chicken, shiitake mushrooms, ginger, garlic, onions and water in a large saucepan over high heat. Bring to the boil, reduce heat to low, cover with a lid and cook for 30 minutes.
Carefully remove the chicken and set aside. Strain the liquid, discarding the solids and reserving 1.5 litres of the stock.
Place the cauliflower in a food processor and process until finely chopped. Place the caulif lower, quinoa and reserved stock in a medium saucepan over high heat and bring to the boil. Reduce the heat to medium and cook, stirring occasionally, for 30–40 minutes or until the quinoa is tender.
Place the enoki mushrooms in a small bowl, add the vinegar and toss to coat. Set aside for 10 minutes to pickle.
To make the chilli sesame oil, place the soy sauce, chilli oil and sesame oil in a small bowl and mix to combine.
Remove and discard the skin and bones from the chicken, and chop the meat. Divide the congee between bowls and top with the chicken, shiso and sesame seeds. Drizzle with the oil and top with the pickled enoki mushrooms and sliced green onion to serve. SERVES 6.
