MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Vegan Congee (Jook)
Categories: Chinese, Soups
     Yield: 4 Servings

MMMMM---------------------------CONGEE--------------------------------
     1 c  Jasmine rice
     6    Dried shiitake mushrooms
     4 c  Water; divided
     5 c  Vegetable broth
     2    Lemongrass stalkes; up to 3;
          -sliced into 3 to 4" chunks
     1    Ginger piece (2"); peeled
          -and sliced
     2 cl Garlic; smashed
     1 ts Kosher salt; add more to
          -taste

MMMMM--------------------------TOPPINGS-------------------------------
          Soy sauce
          Chili oil
          Ground white pepper
          Furikake
          Fried onions
          Scallions; finely sliced
          Youtiao (Chinese fried
          -dough sticks)

 Rinse the rice once and drain the rice.

 Bring 2 cups of water to boil. I like using an electric kettle to
 speed up the process. Then, pour the hot water into a bowl.

 Quickly rinse the dried shiitake mushrooms. Next, add the mushrooms
 to the hot water and let them soak for 30 to 45 minutes.

 Stovetop Method:

 Transfer the rice, shiitake mushrooms, and the water used for soaking
 the mushrooms to a large pot. Next, add the remaining 2 cups of water,
 vegetable broth, lemongrass, ginger slices, and salt to the pot.

 Cover the pot with a lid and bring everything to boil. Then, reduce
 the heat to low. I usually move the pot to a smaller burner at this
 stage. Let the congee simmer for 1 hour. Make sure to check the
 congee occasionally to ensure that it doesn't boil over.

 After an hour, uncover the lid. The congee might look very watery at
 this point, and that's okay. Give everything a stir. Turn off the
 heat and cover the pot with the lid again, leaving it slightly ajar.
 Let the congee cool for 15 to 20 minutes. The congee thickens as it
 cools.

 If after 20 minutes, the congee is still looking very watery, turn
 the heat back on to low and simmer the congee simmer for another
      15    minutes.

 Remove the mushrooms, lemongrass, ginger, and garlic from the pot, if
 you like. Serve the congee in bowls and add your favorite toppings.
 You can slice up the mushrooms and eat them, if you want. I prefer
 sauteing fresh shiitake mushrooms and serving them with the congee.

 Instant Pot Method:

 Transfer the rice, shiitake mushrooms, and the water used for soaking
 the mushrooms into the bowl of the Instant Pot. Next, add the
 remaining 2 cups of water, vegetable broth, lemongrass, ginger
 slices, and salt.

 Secure the Instant Pot with the lid. Then, select "MANUAL" and let the
 Instant Pot cook at high pressure for 30 minutes.

 Once the congee is done cooking, let the pressure naturally release,
 about 15 to 20 minutes.

 Double check that the pressure has released before opening the lid.
 You'll notice that the congee is watery, and that's okay. Give
 everything a stir and hit "CANCEL" to turn off the Instant Pot.
 Loosely cover the Instant Pot with the lid, leaving it slightly ajar.
 Let the porridge cool for 15 to 20 minutes so that the rice can
 absorb more liquid and the congee can thicken.

 Remove the mushrooms, lemongrass, ginger, and garlic from the pot, if
 you like. Serve the congee in bowls and add your favorite toppings.

 continued in part 2

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