Congee with Pak Choi and Mushrooms

Congee with pak choi and mushrooms (白菜冬菇粥) is light, healthy and full of flavours.

Congee is a popular staple food in lots of Asian countries. It may be served as breakfast, or as a main meal.

Short grain rice is the best variety of rice for making congee, giving it a smooth and silky texture. Soaking the rice in water will soften the grains and speed up the cooking process. Many people have suggested marinating the rice with oil and salt. It is believed that this will reduce the chance of the grains sticking to the bottom of the cooking utensils. The ratio of rice to water should be about 1:16-18.

Many people do not like congee as it may be bland and boring. But using good quality stock and adding some garnishes at the end will transform the dish. It is probably one of the best foods for hangover or when you have a cold!!

Congee with Pak Choi and Mushrooms (白菜冬菇粥)

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Serves: 4 Prep Time: 30 minutes Cooking Time: 1 hour 20 minutes 1 hour 20 minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 100g short grain rice (e.g. Japanese short grain rice / pudding rice)
• 2 tsp vegetable oil
• 1/2 tsp sea salt
• 1.6 litres vegetable stock or water
• 120g dried Chinese shitake or flower mushrooms, soaked in water for 2 hours (the soaking water may be added to the stock to make up 1.6 litres)
• 200-300g pak choi, cut along the stem into pieces, steamed for 3 mins

For garnishing:

• 4 garlic cloves, finely sliced (remove the green part in the middle which is bitter) and deep fried until crispy
• 4 shallots, finely sliced and deep fried until crispy
• 2 spring onions finely diced
• 15g ginger, finely shredded
• 1 large green chilli, seeds removed and finely sliced across
• Soy sauce
• Toasted sesame oil

Instructions

1. Wash the rice if preferred and soak in water for 30 minutes. Drain thoroughly and marinate with salt and vegetable oil. Set aside for 15 mins.
2. Bring the vegetable stock to boil in a large, heavy-bottomed (cast iron) pot. Add the rice and mushroom. Bring to boil again and reduce the heat. Cover the pot with the lid ajar. Simmer for about an hour, stirring from time to time, until you have the desired consistency like porridge.
3. Mix in the pak choi and cook for a few more mins. Season with salt and pepper to taste.
4. Ladle the congee into bowls. Distribute the garnishes (garlic, shallots, spring onion, ginger, chilli) and trickle on a little soy sauce and seasame oil.