I don’t know how to name this, a little headache. How to name this dish that resembles the taste of the chicken congee. I love this casual dish – “chicken” congee, it is just delicious. Again, I like to use shredded cardoncello mushroom to substitute chicken strips that is usually used in chicken congee.
Preparation: 10 mins ,Cooking time: 30 mins, plus 30 mins standing time
Ingredients (serves 2)
° 100g rice, washed and drained
° 1.2 litres water
° salt, to taste
° light soy sauce, to taste
° sesame oil, to taste
° pepper, to taste
° a small handful fresh coriander leaves, for garnish
° 150g-200g cardoncello mushroom/king oyster mushroom, shredded
° 25g ginger, peeled and finely shredded
° 2 tablespoons sesame oil
° ½ teaspoon salt, or to taste
1. Put the rice and water in a claypot or pot. Let it stands for 1 hour or more, if desired.
2. Bring the congee to a boil for 15 minutes. Turn off the heat, cover with a lid and leave it to stands for 30 minutes or more.
3. Meanwhile, prepare shredded “chicken”. Place the cardoncello mushrooms and ginger in a heatproof serving plate. Drizzle 2 tablespoons sesame oil and salt over the mushroom and steam for 10 minutes. Set aside.
4. Re-boil the congee for 10 minutes prior to serving. Mix with steamed mushrooms. Season with salt, light soy sauce, sesame oil and pepper.
5. Ladle the congee into individual serving bowls, garnish with corianders leaves and serve hot.