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Many Mushroom Chicken Congee

Soups and Congees

Many Mushroom Chicken Congee
2 cups rice, cooked for two hours in two cups of water
2 ounces enoki mushrooms, coarsely chopped
1 small fresh lingzi mushroom, coarsely minced
3 fresh black mushrooms, minced
3 scallions, thinly angle cut
2 teaspoons Chinese rice wine
2 teaspoons thin soy sauce
2 boneless and skinless chicken breasts, chopped
1 boneless and skinless chicken thigh, chopped
½ cup roasted skinless peanuts
5 slices fresh ginger, slivered
1 Tablespoon black sesame seeds

1. Bring six cups cold water to the boil, add the rice and its water, then reduce the heat and add the mushroom pieces, scallion pieces, rice wine, soy sauce, both chicken pieces, ginger, and the black sesame seeds and reduce the heat to simmer these ingredients until the chicken it barely cooked (about fifteen minutes).
2. Add the peanuts, ginger, and the sesame seeds and simmer another five minutes, then serve into the individual soup bowls.

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