Congee

Congee

Congee is a kind of rice porridge and is one of my favourite meals. I know of it from Chinese restaurants but actually it’s popular around many Asian countries. Sometimes, in restaurants here in the UK, it is prepared with lower quality meat which can be off-putting but it can be a beautifully fresh dish. I’ve used chicken-flavoured stock powder from ‘Massel’ as I no longer eat meat but I find that some recipes just don’t taste the same with vegetable stock. Being pescatarian is a choice I’ve made both against animal cruelty and also for the environment – agriculture is a big contributor to global warming. However, I don’t judge people for their diet choices – unless it’s MacDonald’s everyday! I’ve adapted this recipe from Shelina Permalloo’s ‘Sunshine Diet’

Ingredients

1 punnet shitake mushrooms

1 punnet mixed mushrooms

140g rice (I used basmati)

1.6 litres stock (made with 1 tbsp Massel chicken flavoured stock and 1 cube vegetable stock)

4 cloves of garlic

1 thumb ginger

6 spring onions

10g chives

2 tbsp light soy sauce

1 tbsp sesame oil

Method

1.) Peel the garlic and ginger

2.) Chop up the garlic, spring onions, chives and ginger finely

3.) Add the stock, rice, garlic, ginger and half of the spring onions and half of the chives into a pan

4.) Bring to the boil, reduce and simmer for 1 1/4 hours until the congee reaches a porridgey-consistency

5.) In the meantime, preheat your oven to 200 degrees celcius, line a baking tray and spread the mushrooms out on the tray.

6.) Roast the mushrooms for 20 minutes.

7.) Stir the soy sauce and sesame oil into the congee

8.) Garnish the congee with the remaining spring onions and chives and top with mushrooms

Shelina uses sriracha with the congee but for me, sriracha overpowers everything it touches. Other garnishes I would suggest are egg, peanuts and fresh coriander.

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