Chicken-and-Mushroom Congee

Ingredients

• 1 ½ pounds bone-in, skin-on chicken thighs (4 to 5)
• 2 cups low-sodium chicken broth
• ¾ cup short-grain white rice, such as arborio
• 1 (2-inch) piece ginger, peeled and halved lengthwise
• 4 scallions, white and light-green parts separated from dark-green tops
• Kosher salt
• 6 ounces shiitake mushrooms, stemmed and cut into ½-inch slices
• Sesame oil and chili sauce, such as sambal oelek, for serving

Directions

1. In a pot, bring chicken, broth, rice, half of ginger, scallion white and light-green parts, 1 1/2 teaspoons salt, and 4 cups water to a boil. Reduce heat to medium-low; partially cover and simmer, stirring a few times, until chicken is just cooked through, about 20 minutes. Transfer chicken to a plate.
2. Increase heat to medium and stir in mushrooms; boil, uncovered, until rice breaks down and mixture is creamy, about 20 minutes. Meanwhile, remove and discard skin and bones from chicken; shred meat into bite-size pieces. Remove ginger and scallions from congee; discard.
3. Thinly slice scallion tops; thinly slice remaining half of ginger into matchstick-size pieces. Stir chicken meat and any accumulated juices into congee and serve topped with scallion tops, ginger, sesame oil, and chili sauce.