Red Rice Congee with Chicken, Kimchi, and Mushrooms

• 1 cup red rice
• 5½ cups homemade chicken stock or low-sodium chicken broth, divided

Kosher salt and freshly ground pepper

• 5 skinless, boneless chicken thighs (1¼ lb.)
• 2 tablespoons vegetable oil
• 8 ounces oyster mushrooms and/or beech mushrooms, trimmed at base into small clusters
• 1 garlic clove, finely chopped
• 1 tablespoon grated peeled ginger, divided
• ½ cup kimchi
• ¼ cup scallion greens, thinly sliced, from 3 scallions
• Furikake (click here for recipe), Korean hot pepper paste (gochujang), and/or soy sauce (for serving)

Ingredient Info

• Korean hot pepper paste (a mixture of miso and hot chiles) is available at Korean markets and koamart.com.

1. Bring rice, 1½ cups chicken stock, and a pinch of salt to a boil in a medium saucepan. Reduce heat to a gentle simmer and cook 25 minutes. (If using previously cooked rice, place in a medium saucepan.) Add remaining 4 cups stock to the newly or previously cooked rice, bring to a boil, and reduce heat to a simmer. Add chicken thighs and cook until chicken is cooked through and rice is very soft and has a porridge consistency, 30–40 minutes. Reserve 1 chicken thigh for tomorrow’s lunch; slice remaining chicken ¼” thick.
2. Meanwhile, heat oil in a large skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until browned, about 3 minutes; season with salt and pepper. Add garlic and ½ tsp. ginger and stir until fragrant, about 30 seconds. Add ¼ cup water; using a wooden spoon, scrape up any browned bits from bottom of pan. Continue cooking until water evaporates and mushrooms are tender and glossy, about 3 minutes more.
3. Divide rice and some broth among bowls and sprinkle with remaining ginger. Top with chicken, kimchi, mushrooms, and scallion greens.
4. Serve with furikake, gochujang, and/or soy sauce.