200ml chicken broth
½ teaspoon oil
20g fresh mushroom
25g corn kernel
2g chicken powder
2g ground white pepper
In a mixing bowl, combine the rice, water, chicken broth, oil. Mix well. Transfer to a pot, boil on high heat for 10 minutes. Reduce to medium heat and simmer for 45 minutes.
Prepare the vegetables: peel the carrots and cut into small pieces. Chop the mushrooms. Cut the broccoli into small pieces.
Once the congee is ready and smooth, add the chopped vegetables. Simmer for 15 minutes. Season with salt, chicken powder and grand white pepper to taste.
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