79min 4 ppl
Mushroom Congee
86 minutes
4 people
Hardover 60 min or 12+ steps
86 min · 7 steps
Hard: over 60 min or 12+ steps
360 kcalper person
Protein 14g
Carbs 58g
Fats 8g
About this dish
A silky Cantonese-style rice porridge simmered low and slow until the grains collapse into a thick, comforting base, finished with marinated vegan mince, shiitake mushroom, silken tofu and a flurry of crispy shallots.
Allergy Info
Gluten, Soya, Sesame
Diet Info
Vegan
Ingredients
Fresh Produce
- Shiitake mushroomsthinly sliced150 g
- Fresh Gingerjulienned20 g
- Spring onionssliced3
Plant Proteins
- Vegan mincemarinated200 g
- Silken tofucubed150 g
Dried Goods
- Jasmine ricerinsed200 g
- Crispy fried shallots15 g
- Water500 ml
Spices & Seasonings
- White pepper2 g
Oils & Condiments
- Light soy sauce20 ml
- Sesame Oil10 ml
- Vegetable stock1.5 l
Utensils
- Large saucepan
- Chopping board
- Sharp knife
- Ladle
Method
1
Rinse the rice and marinate the vegan mince with a little light soy sauce and sesame oil.
Approx. 8 minutes
2
Bring the vegetable stock and water to the boil in a large saucepan and stir in the rinsed rice.
Approx. 5 minutes
3
Reduce to a low simmer, cover partially and cook for 50 minutes, stirring occasionally, until the rice breaks down into a thick porridge.
Approx. 50 minutes
4
Slice the shiitake mushrooms thinly and julienne the ginger.
Approx. 6 minutes
5
Stir the marinated vegan mince and sliced mushrooms into the porridge in small clumps and simmer for 8 minutes until heated through.
Approx. 8 minutes
6
Stir in half the ginger, season with white pepper and the remaining light soy sauce.
Approx. 3 minutes
7
Ladle the congee into bowls and top with the cubed silken tofu, spring onions, crispy fried shallots and the remaining ginger.
Approx. 6 minutes
