Congee with Shiitake, Sugar Snaps, and Kimchi

Ingredients

• 1/2 cup brown jasmine rice
• 7-9 cups broth
• 1 tablespoon ginger
• 1 tablespoon garlic
• 3 tablespoons concentrated broth
• 1 teaspoon soya sauce
• small handful of shiitake mushrooms, tough stems removed
• small handful sugar snaps, cut once lengthwise
• 1 scallion stem, white and green separated
• 1 tablespoon kimchi
• 1 tablespoon fried onions
• small handful cilantro leaves
• sriracha

Instructions

1. To make the plain Congee add the brown rice to a deep pan along with the broth, ginger, and garlic. Bring to a boil, then turn down the heat and let simmer for 1 1/2 hours until it has reached a consistency similar to porridge. Stir every once in a while to make sure that it doesn’t burn to the bottom of the pan towards the end. This will make enough Congee to last you a couple of cozy breakfasts.
2. To prepare the toppings, cut your shiitake mushrooms into thick slices and add to a hot pan along with the white parts of the scallion. It’ll be ready once the mushrooms are nicely browned, I like to add a dash of soya sauce and garlic powder while cooking.
3. Combine the concentrated broth with soya sauce.
4. Boil the sugar snaps for 1 minute and drain.
5. Spoon however much Congee as you wish into a bowl (I like to preheat my bowl with boiling water to make sure it stays as warm as possible). Top the Congee with the sugar snaps, broth/soy mixture, shiitake mushrooms, kimchi, scallion, fried onions, and cilantro leaves.

Notes