- 3/4 cup long-grain rice
- 9 cups water or stock
- 1 (4-inch) piece kombu seaweed
- 1/2 teaspoon sea salt
- 1 cup chopped cooked chicken breast
- 4 eggs
- 2 green onions, chopped
- 1/2 teaspoon ume plum vinegar, or to taste
- Sauteéd mushrooms (optional)
Place rice, water, kombu and salt in a 3-quart soup pot or slow cooker. Bring to a boil, lower the heat to a very slow simmer and cook for at least 3 hours or up to 8 hours. Add additional liquid if necessary.
Prior to serving, remove kombu, add chicken and crack eggs onto the top of the congee. Do not stir eggs in. Cover and cook for 5 minutes, or until eggs have cooked to desired doneness. Garnish with green onions, ume plum vinegar and mushrooms.