Comforting Mushroom and Ginger Congee
By Daily SimmerA comforting, warming Chinese-style rice porridge made in a single pot. Fragrant ginger and earthy shiitake mushrooms make this simple, cozy dish a perfect vegan breakfast.
Ingredients
Contains Gluten, Soy, and Sesame
Directions
- Mark step 1 done
Rinse the White rice (200g) under cold Water (1.9l) until the Water (1.9l) runs clear, then drain well. Chop and prepare the remaining ingredients so they are ready to use.
- Mark step 2 done
In a large pot, combine the rinsed White rice (200g), the Water (1.9l), and half of the julienned Fresh ginger, julienned (30g). Bring the mixture to a boil over medium-high heat, stirring occasionally to ensure nothing sticks to the bottom.
- Mark step 3 done
Reduce the heat to low to maintain a gentle simmer. Partially cover the pot and let it cook for 45 minutes, stirring occasionally, until the White rice (200g) grains have completely broken down and the porridge is thick and creamy.
- Mark step 4 done
Stir in the Shiitake mushrooms, sliced (150g) and the remaining ginger. Continue to simmer gently for 10 minutes until the Shiitake mushrooms, sliced (150g) are tender and fully cooked.
- Mark step 5 done
Remove the pot from the heat. Stir in the Soy sauce (30ml), Toasted sesame oil (15ml), Salt, and White pepper. Ladle the congee into bowls and garnish with the Green onions, thinly sliced (20g). To store leftovers safely, transfer them to shallow containers, cool quickly, and refrigerate within 2 hours; they will keep for up to 3 days.
Created with AI. Review the ingredients, quantities and steps before cooking.
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