Congee

Name: Congee
Prep time: 90 min
Total time: 90 min
Yield: 4
Ingredients: 4 eggs; 100 g shiitake mushrooms; 1 spring onions incl. green parts; 2 tbsp sprouts; a little hot chilli sauce; 1 ⅕ litre water; water; 1 tsp sesame oil; 120 g sushi rice; 1 tsp salt; 2 tbsp sesame seeds; 1 pinch salt

main dish

Total: 1 hr 30 min. | Active: 1 hr 30 min.

vegetarian, lactose-free, gluten-free

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Congee is the Asian counterpart to porridge and is traditionally eaten for breakfast. The rice porridge is cooked for a long time, making it very light and easy to digest. Eaten on its own, the porridge is nothing spectacular. However, different toppings make it an extremely versatile dish that can be enjoyed sweet or savoury, as in this recipe.

Corinne and Bettina - nom-nom

Ingredients

for 4 person

Rice porridge
120 g	sushi rice
1 ⅕ litre	water
1 tsp	salt

Toppings
4	egg
	water, boiling
1 tsp	sesame oil
100 g	shiitake mushroom, larger ones cut in half
1	spring onion incl. green part, cut into thin rings
2 tbsp	sesame seeds
2 tbsp	sprouts
a little	hot chilli sauce
1 pinch	salt

How it's done

Rice porridge

Bring the rice and water to the boil, season with salt. Reduce the heat, cover and simmer for approx. 1 hr. over a low heat, stirring occasionally to form a thick, creamy rice porridge.

Toppings

Soft-boil the eggs for approx. 8 mins., rinse briefly in cold water, remove the shell and cut in half. Heat the oil in a frying pan. Stir fry the mushrooms for approx. 3 mins., season with salt. Top the rice porridge with the eggs, mushrooms and spring onion, garnish with sesame seeds, sprouts and chilli sauce.

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