Rolled Oats Chicken Congee with Mushrooms

Portion is good for 1 to 2 people


  • 1 tbsp Light canola oil
  • 1 tsp Garlic, minced
  • 1 tsp Ginger, minced
  • 100 g Boneless and skinless chicken thigh cut into chunks
  • 50 g Mushroom
  • 100 g Captain Oats Rolled Oats
  • 400 g Chicken Stock (Home made)
  • 1 tbsp soya sauce
  • For Garnish:( All Optional )

  • Sesame oil
  • Freshly ground white pepper
  • Spring onions, sliced
  • Coriander
  • Fried Shallots
  • Fried Garlic


  • Preheat a small pot. Add in the oil, garlic and ginger.
  • Fry on low heat for 1 – 2 minutes, until garlic and ginger become fragrant but not brown.
  • Add in the chicken meat and gently fry.
  • Add in the mushrooms, Captain Oats Instant Rolled Oats and chicken broth.
  • Bring to a boil and lower the heat to a simmer. Continue cooking for another 3 to 4 minutes until you reach the consistency you want. The oats will be cooked through and beginning to thicken. If it is too dry, add some more chicken stock.
  • Season with soya sauce and white pepper.
  • Spoon into a bowl and add your choice of garnish or nothing at all
  • Enjoy.