Quick mushroom congee

December 8, 2011 (Last Updated: January 11, 2019)
Quick mushroom congee recipe

A mealtime staple in most Asian cookery, congee is a thick, porridge-like dish that is most often unflavoured and served on the side. This quick mushroom congee gives some flavourful life to a well-known dish, and can be eaten as a side or on its own.

Print Recipe

Quick mushroom congee

Serves: 6
Cooking Time: 40 mins

Ingredients

  • 6 dried shiitake mushrooms, washed and patted dry
  • 200g (1 cup) Arborio rice, rinsed and cooked
  • 1,75 litres chicken stock
  • 15ml (1 tbsp) oil
  • 15ml (1 tbsp) fresh ginger, peeled and diced
  • 1 garlic clove, finely chopped
  • 15ml (1 tbsp) oyster sauce
  • 15ml (1 tbsp) light soy sauce
  • 4 spring onions, chopped
  • black or white pepper, to taste

Instructions

1

Place the mushrooms in a bowl and pour over boiling water. Leave to stand until soft, about 10 minutes. Remove the stems and slice finely.

2

Put the rice, stock and oil in a pot, stir to separate the rice grains and boil on high heat for about 20 minutes. You may have to add more stock if the water is evaporating too fast.

3

Stir in the mushrooms, ginger, and garlic and continue boiling for about 5 minutes, stirring frequently to prevent the rice from sticking to the bottom of the pot.

4

Add the remaining ingredients, stir and boil for a few more minutes.

5

Lower the heat and allow the congee to simmer for a further 5 minutes. Serve hot.

 

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December 8, 2011 (Last Updated: January 11, 2019) By
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