cauliflower ‘rice’ con­gee with ginger chicken and pick­led enoki mush­rooms

donna hay - Fresh + Light - - Fresh -

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.

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