Mushroom Ginger Congee with Crispy Shallots
Mushroom Ginger Congee with Crispy Shallots
Ingredients
For the Congee
- 1 cup jasmine rice, rinsed
- 8 cups chicken broth
- 2 cups water
- 2 inches fresh ginger, peeled and thinly sliced
- 8 shiitake mushrooms, stems removed, sliced
- 1 cup cremini mushrooms, sliced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Crispy Shallots
- 3 shallots, thinly sliced
- 1/2 cup vegetable oil, for frying
For Garnish
- 2 green onions, thinly sliced
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
Prepare the crispy shallots: Heat vegetable oil in a small saucepan over medium heat. Add the sliced shallots and fry, stirring occasionally, until golden brown and crispy, about 5-7 minutes. Be careful not to burn them. Remove shallots with a slotted spoon and place them on a paper towel-lined plate to drain. Reserve the shallot-infused oil for later use if desired.
⏱️ 10 min
- 2
In a large heavy-bottomed pot or Dutch oven, combine the rinsed jasmine rice, chicken broth, water, and sliced ginger. Bring the mixture to a boil over medium-high heat.
⏱️ 10 min
- 3
Once boiling, reduce the heat to low, cover the pot, and simmer gently for 45 minutes, stirring occasionally to prevent sticking. The rice should break down and the congee should thicken.
⏱️ 45 min
- 4
After 45 minutes, add the sliced shiitake and cremini mushrooms to the congee. Continue to simmer, uncovered, for another 10-15 minutes, or until the mushrooms are tender and the congee has reached your desired consistency. If it becomes too thick, add a little more water or broth.
⏱️ 15 min
- 5
Stir in the soy sauce, sesame oil, salt, and black pepper. Taste and adjust seasonings as needed.
⏱️ 5 min
- 6
Ladle the hot congee into serving bowls. Garnish generously with the crispy shallots, sliced green onions, and fresh cilantro. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Mushroom Ginger Congee with Crispy Shallots
For the Congee
- 1 cup jasmine rice, rinsed
- 8 cups chicken broth
- 2 cups water
- 2 inches fresh ginger, peeled and thinly sliced
- 8 shiitake mushrooms, stems removed, sliced
- 1 cup cremini mushrooms, sliced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Crispy Shallots
- 3 shallots, thinly sliced
- 1/2 cup vegetable oil, for frying
For Garnish
- 2 green onions, thinly sliced
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
Prepare the crispy shallots: Heat vegetable oil in a small saucepan over medium heat. Add the sliced shallots and fry, stirring occasionally, until golden brown and crispy, about 5-7 minutes. Be careful not to burn them. Remove shallots with a slotted spoon and place them on a paper towel-lined plate to drain. Reserve the shallot-infused oil for later use if desired.
⏱️ 10 min - 2
In a large heavy-bottomed pot or Dutch oven, combine the rinsed jasmine rice, chicken broth, water, and sliced ginger. Bring the mixture to a boil over medium-high heat.
⏱️ 10 min - 3
Once boiling, reduce the heat to low, cover the pot, and simmer gently for 45 minutes, stirring occasionally to prevent sticking. The rice should break down and the congee should thicken.
⏱️ 45 min - 4
After 45 minutes, add the sliced shiitake and cremini mushrooms to the congee. Continue to simmer, uncovered, for another 10-15 minutes, or until the mushrooms are tender and the congee has reached your desired consistency. If it becomes too thick, add a little more water or broth.
⏱️ 15 min - 5
Stir in the soy sauce, sesame oil, salt, and black pepper. Taste and adjust seasonings as needed.
⏱️ 5 min - 6
Ladle the hot congee into serving bowls. Garnish generously with the crispy shallots, sliced green onions, and fresh cilantro. Serve immediately.
⏱️ 5 min