Braised mushroom congee

Ingredients

• 1 cup rice, I used a mixture of short grain and jasmine
• 10 cups water or stock
• 350 grams mushrooms (I used a combination of shiitake and button)
• 1 tablespoon neutral oil
• 2 tablespoons shaoxing wine
• 1 tablespoon light soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon sugar
• 1 inch piece of ginger
• 2 spring onions
• Chiu chow chilli oil, to serve

Method

1. Wash and soak rice for 30 minutes
2. Boil stock or water over medium high heat
3. Add rice. Keeping the pot uncovered stir frequently to avoid sticking until the mixture comes back to boiling then stir occasionally
4. When the rice is soft and mixture starts to thicken (after about 20 minutes) reduce heat to low and cover pot.
5. Meanwhile, clean then slice mushrooms. Put sauteed pan over medium heat then add mushrooms to dry, hot pan
6. Sweat the mushrooms in the dry pan until reduced in size and liquid mostly evaporated
7. Add oil to mushrooms and stir occasionally to brown
8. Deglaze the pan with the mushrooms still in it with wine and soy sauces the. Add the sugar and stir to dissolve
9. Allow the sauce to reduce to a syrup consistency
10. Uncover and whisk rice mixture until rice is mostly broken down into a thick porridge
11. Slice onion and ginger into thin pieces for garnish
12. Ladle congee into bowls. Top with mushrooms, ginger, onions, and chilli oil and enjoy

Product used in recipe

• LEE KUM KEE - LKK CHILLI OIL CHIU CHOW 205G