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.
Quick mushroom congee
- 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
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.
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.
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.
Add the remaining ingredients, stir and boil for a few more minutes.
Lower the heat and allow the congee to simmer for a further 5 minutes. Serve hot.