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Chicken Congee with Pi Dan

Soups and Congees

Chicken Congee with Pi Dan
4 large dried Chinese black mushrooms
1 boneless and skinless chicken breast, cut in cubes
dash of salt or to taste
2 teaspoons dry sherry
1/4 cup minced Virginia ham
1/2 cup glutinous rice
1 thirteen and three-quarter ounce can of chicken broth
4 slices fresh ginger, minced
1 pi dan, shelled and cut into six pieces
2 scallion tops, minced
1. Soak mushrooms for fifteen minutes in warm water. Drain and set the water aside. Discard the stem and cut each mushroom in six to eight pieces.
2. Mix chicken cubes with salt and sherry and steam this over boiling water for twenty minutes. Drain and reserve the liquid.
3. Combine mushrooms, ham, rice, chicken broth, ginger, and the reserved mushroom and chicken waters and bring this to the boil. Add a half-cup of water and the pi dan and reduce the heat. Simmer for one hour, them mix in the chicken pieces, sprinkle with the scallions, and serve.

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