Chinatown Mushroom Congee
Comforting rice porridge with mixed mushrooms, ginger, and garlic, finished with fresh toppings. Inspired by Chinatown’s classic breakfast, it’s soothing and nourishing.
Ingredients
- 1 cup jasmine rice, rinsed
- 8 cups vegetable broth
- 2 tablespoons ginger, minced
- 3 cloves garlic, minced
- 8 oz mixed mushrooms (shiitake, oyster, enoki), sliced
- 2 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- For toppings: sliced scallions, cilantro, crispy shallots, sesame seeds, chili oil
Instructions
- In a large pot, combine rice, vegetable broth, ginger, and garlic.
- Bring to a boil, then reduce heat to low and simmer uncovered for 1 hour, stirring occasionally.
- When rice has broken down and mixture is creamy, add mushrooms, soy sauce, and rice vinegar.
- Cook for another 15 minutes until mushrooms are tender.
- Stir in sesame oil.
- Serve in bowls topped with scallions, cilantro, crispy shallots, sesame seeds, and a drizzle of chili oil.
Notes
- Use a mix of mushrooms for the best umami.
- Stir occasionally to prevent sticking.
- Top with chili oil for extra heat.