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.
