Savory Mushroom and Scallion Congee

Instructions

1. 1

   Rinse the jasmine rice under cold water until the water runs clear. (2 minutes)

   ~2 min
2. 2

   Soak the dried shiitake mushrooms in warm water for at least 30 minutes, or until softened. Drain and thinly slice them. (30 minutes soaking + 2 minutes prep)

   ~32 min
3. 3

   Finely mince the ginger. Thinly slice the white and green parts of the scallions separately.

4. 4

   In a large pot, combine the rinsed rice, 8 cups of water, sliced shiitake mushrooms, and minced ginger. Bring to a boil over high heat.

5. 5

   Once boiling, reduce the heat to low, cover the pot, and simmer for at least 45 minutes, stirring occasionally, until the rice has broken down and the congee has thickened to your desired consistency. Add more water or broth if it becomes too thick. (45 minutes)

   ~45 min
6. 6

   Stir in the soy sauce, sesame oil, and white pepper. Taste and add salt if needed.

7. 7

   Serve the congee hot, garnished with the sliced scallions.