Vegetarian Congee

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Place the jasmine rice in a fine-mesh sieve and rinse under cold water until the water runs clear.

   Ca. 2 min.

   Kokkens note: Thoroughly rinsing the rice removes excess starch, which helps create a cleaner-tasting congee.

2. 2

   In a large pot or Dutch oven, combine the rinsed rice and the vegetable broth.

   Ca. 1 min.

3. 3

   Bring the mixture to a rolling boil over high heat, stirring occasionally to prevent the rice from clumping.

   Ca. 7 min.

4. 4

   Once boiling, add the sliced shiitake mushrooms and the julienned ginger for the base.

   Ca. 1 min.

   Kokkens note: If you soaked dried mushrooms, you can add some of the flavorful soaking liquid to the pot for extra depth.

5. 5

   Reduce the heat to the lowest setting, cover the pot, and let it simmer gently for 60-75 minutes.

   Ca. 1 t. 15 min.

   Kokkens note: Stir the congee every 15-20 minutes to prevent the rice from sticking to the bottom of the pot.

6. 6

   The congee is ready when the rice grains have mostly broken down and the consistency is thick and creamy.

   Kokkens note: If the congee becomes too thick for your liking, stir in a splash of hot water or broth to loosen it.

7. 7

   Turn off the heat and stir in the salt and ground white pepper.

   Ca. 1 min.

8. 8

   Ladle the hot congee into serving bowls.

   Ca. 2 min.

9. 9

   Top each bowl with sliced scallions, fried shallots, the remaining ginger for garnish, and optional cilantro leaves and soft-boiled egg.

   Ca. 2 min.

10. 10

    Drizzle with soy sauce and toasted sesame oil just before serving.

    Ca. 1 min.

    Kokkens note: For a gluten-free option, use tamari instead of soy sauce.