A comforting, naturally sweet congee that is highly nourishing, especially on rainy days.
Ingredients:
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White rice (mix in a small handful of glutinous/sticky rice for a silkier texture)
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Queen Mushrooms: 200g
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Chicken broth (or pork bone broth/water)
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Minced shallots
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Chopped scallions, perilla leaves (tía tô), cilantro
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Seasonings: Salt, fish sauce, bouillon powder, black pepper.
Instructions:
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Cook the porridge: Rinse the rice thoroughly. (Optional: lightly toast the raw rice in a pan for extra aroma). Add the rice to a pot with the chicken broth and simmer on low heat until the rice grains break down and the porridge becomes thick and creamy.
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Prep the mushrooms: Wash the mushrooms and dice them or slice them thinly.
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Sauté the mushrooms: Sauté minced shallots in a pan with a little oil. Add the mushrooms and stir-fry until fragrant. Season with a splash of fish sauce and bouillon powder for extra depth.
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Combine: Once the porridge reaches your desired consistency, stir in the sautéed mushrooms. Adjust the seasoning to taste, let it simmer for another 5 minutes, then turn off the heat.
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Serve: Ladle the hot porridge into bowls. Top generously with chopped scallions, perilla leaves, cilantro, and plenty of ground black pepper.
