Easy Rice Congee

• 1/2 cup rice (not quick-cooking)
• 3 -4 cups water (may use chicken/vege broth)
• 2 pieces boneless skinless chicken breasts, cut to thin slices
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce
• 1 dash black pepper (according to your taste)
• 6 pieces shiitake mushrooms, julienned
• Garnishes
• 2 tablespoons scallions, chopped
• sesame oil
• black pepper or white pepper

1. Rice cooker: Dump all ingredients (except garnishes) into rice cooker, turn it on and stir occasionally, until congee is smooth and no longer grainy.
2. Stovetop: Combine all ingredients (except garnishes) in a medium saucepan, bring to boil over medium heat then turn down heat and let simmer until water has been absorbed.
3. Add more water/broth if necessary (for both methods)
4. Sprinkle with black/white pepper, a few drops of sesame oil and chopped scallions just before serving.

rice, water, chicken breasts, garlic, ginger, oyster sauce, soy sauce, black pepper, shiitake mushrooms, scallions, sesame oil, black pepper

Taken from www.food.com/recipe/easy-rice-congee-76014 (may not work)