Mushroom Congee with Rotisserie Chicken Broth

Mushroom congee

Every time I get rotisserie chicken at Costco, I always save the carcass to make either soup or congee. It would be a waste not to! And every time I go to Costco with a friend who has membership, I always get their baby portobello mushrooms.  So it only makes sense I make a mushroom congee! It would be even better if you have a mix of different kinds of mushrooms, but since everything Costco comes in big packages, I just used all the baby portobellos.


  • Carcass of one rotisserie chicken
  • 1.75 cups jasmine rice
  • 24oz baby portobello mushrooms, sliced
  • 10 cups water
  • Dried shredded pork
  • Salt to taste


  1. Boil a large pot of water, enough to cover the chicken carcass. Boil the chicken carcass for 30min (including the jellied sauces at the bottom of the container), then dish up and let it drain through a sieve. Filter out the oil. Add back in the drained broth.
  2. In the pressure cooker pot, add in the rice (washed) and the chicken broth. Turn on the pressure cooker to “Congee”. When it’s done, let it depressurize and transfer the pot to the stove top.
  3. Bring the congee back to a boil then add in the sliced mushrooms. When it boils again and the mushrooms are soft, add salt to taste.
  4. Serve in individual bowls, then you can add all sorts of different toppings to congee, but today I garnished with dried shredded pork.