IN THIS RECIPE

WHAT YOU NEED:

• 7 cups Low-sodium chicken broth
• 1 cup Long-grain white rice, rinsed
• 8 oz Shiitake mushrooms, stemmed and sliced
• 1 pkg Sun-Bird® Fried Rice Seasoning Mix 
• 1 Rotisserie chicken, skin and bones discarded, meat shredded, (about 3 cups) divided
• 2 Sweet potatoes, peeled and cut into 1/2-inch pieces
• 2 cups Packed baby spinach
• 3 Green onions, thinly sliced
• 1/4 cup Sesame seeds, for garnish
• Chili crisp, for serving

PREPARATIONS:

• Combine the broth, rice, mushrooms and Sun-Bird® Fried Rice Seasoning Mix in a large heavy bottom pot. Bring to a boil over high heat. Reduce heat to low, and simmer, stirring occasionally until the congee begins to thicken, about 30 minutes. Stir in 2 cups chicken and sweet potatoes and cook, stirring occasionally, until the congee is thick and creamy and sweet potatoes are tender, about 30 minutes. Stir in the spinach until wilted, about 1-2 minutes.
• Divide the congee between 4 bowls. Top with the remaining chicken, green onions and sesame seeds. Serve with chili crisp, and enjoy.

Tip: Substitute vegetable broth for chicken broth, and 8 ounces sliced shiitake mushrooms for rotisserie chicken, to create a vegetarian congee!