Chef Craig Wong's Jackpot Chicken & Mushroom Congee


Serves 2-3


1/2 pack Jackpot Congee Mix
2 litres homemade chicken stock
1/4 cup milk

8 pcs dried shiitake, soaked in water overnight at room temp
1/2 lb chicken thigh, boneless & skinless,  large dice
1/2 tsp sesame oil
1 tbsp cornstarch
1 tbsp kosher salt
1 tsp white pepper

8 pcs baby bok choy, quartered & washed
1 tbsp ginger, finely julienne
2 pcs scallions, finely sliced
sambal oelek (optional)


  1. in a mixing bowl, combine chicken with sesame oil, cornstarch, salt and pepper, marinate for 30 minutes

  2. in a medium sized pot, over medium heat, bring chicken stock to a simmer. Once simmering, add milk and pour Jackpot Congee mix in a thin steady stream while stirring, continue cooking for 75 to 90 minutes. Lower the temperature to a gentle heat, stir often to ensure the rice does not scorch at the bottom of the pan.

  3. Add shiitake mushrooms halfway through cooking. Add marinated chicken in the last 20 minutes of cooking. Add bok choy in the last 3 minutes of cooking.

  4. Divide into 2 or 3 bowls, garnish with ginger julienne, scallions and sambal if using.


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