Comforting Mushroom and Ginger Congee

• 200g White rice (short-grain or jasmine)
• 1.9l Water
• 30g Fresh ginger, julienned
• 150g Shiitake mushrooms, sliced
• 30ml Soy sauce
• 15ml Toasted sesame oil
• 20g Green onions, thinly sliced
• Salt (to taste)
• White pepper (to taste)

Created with AI. Review the ingredients, quantities and steps before cooking.

1. Mark step 1 done
   1

   Rinse the White rice under cold Water until the Water runs clear, then drain well. Chop and prepare the remaining ingredients so they are ready to use.

2. Mark step 2 done
   2

   In a large pot, combine the rinsed White rice, the Water, and half of the julienned Fresh ginger, julienned. Bring the mixture to a boil over medium-high heat, stirring occasionally to ensure nothing sticks to the bottom.

3. Mark step 3 done
   3

   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 grains have completely broken down and the porridge is thick and creamy.

4. Mark step 4 done
   4

   Stir in the Shiitake mushrooms, sliced and the remaining Fresh ginger, julienned. Continue to simmer gently for 10 minutes until the Shiitake mushrooms, sliced are tender and fully cooked.

5. Mark step 5 done
   5

   Remove the pot from the heat. Stir in the Soy sauce, Toasted sesame oil, Salt, and White pepper. Ladle the congee into bowls and garnish with the Green onions, thinly sliced. To store leftovers safely, transfer them to shallow containers, cool quickly, and refrigerate within 120 minutes; they will keep for up to 3 days.

Created with AI. Review the ingredients, quantities and steps before cooking.