Congee with Shiitake, Sugar Snaps, and Kimchi

congee-shiitake-mushrooms-sugar-snaps-kimchi
congee-shiitake-kimchi
white-rice-congee-mushrooms-sugar-snaps-kimchi

Congee with Shiitake, Sugar Snaps, and Kimchi


This warming Congee is a comforting, savory way to start your day – the topping options are endless and it’s sure to keep you full until lunchtime.

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

  • This is an extremely flexible recipe. The toppings I added are just some of the many options.
  • If you prefer to have a sweet Congee rice porridge then boil the rice with plain water and omit the ginger and garlic. Then you can top it off with whatever your heart, or stomach, desires!

shiitake-mushrooms-congee-rice