Ingredients
- ***Congee***
- 9 cups of water
- 1 cup of Jasmine rice (washed)
- 20g assorted dried mushrooms (Shiitake, King Oyster, Black Fungus & Oyster)
- 5 dried scallops
- 1tsp white pepper
- 2 tsp salt
- ***Serving ***
- 4 Century Duck Eggs (1 per serve)
- Chilli Oil
- Sesame Oil
- Soy sauce
- Fried Shallots
Method
- ***Congee***
- - In a pressure cooker, add the washed rice along with the water. Taking advantage of the “pressure” component, add the dried assortment of mushrooms & scallops before finally adding the pepper & salt. Mix to combine.
- - After sealing the pressure cooker, set it to high for 30 minutes.
- - After pressure cooking has completed, release steam and either engage the sauté function (assuming your cooker has one) or transfer to a suitable sized saucepan and heat on stovetop to further reduce to your liking. Also a good time to check for seasoning levels and adjust if required.
- ***Plating***
- - Ladle congee into serving bowls and top with a teaspoon each of Chilli oil, Sesame oil & Soy sauce, a good sprinkle of fried shallots & 1 Century duck egg (peeled and sliced into 6)
- - Serve, mix and enjoy!
Product used in recipe
- LEE KUM KEE - LKK PREMIUM SOY SAUCE 150ML
- LEE KUM KEE - LKK CHILLI OIL CHIU CHOW 205G
- LEE KUM KEE - LKK SESAME OIL 207ML
