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Ingredients
- 1 measuring cup jasmine rice
- 6 dried shiitake mushrooms
- 5 cm ginger sliced
- 1 garlic clove peeled and bruised
- 1 tsp salt
- soy sauce to serve
- white pepper to serve
- fried shallots to serve
- finely sliced spring onion to serve
- coriander leaves to serve
- chilli oil to serve
Instructions
- Place the mushrooms in a large heatproof bowl or jug. Cover with boiling water and let soak for 30 minutes. Slice the mushrooms and keep the water.
- Remove the pan from the rice cooker, place the rice inside and wash 2-3 times, or until the water is mostly clear. Make sure the outside of the pan is dry and place it back inside the rice cooker. Fill the pan with the mushroom water and top up with extra water until you reach ‘1’ on the congee scale. Add the mushroom slices, ginger, garlic, and salt, give a gentle stir to combine. Close the lid, select ‘congee/soup’, change the time to 50 minutes and press start.
- When the rice cooker beeps, press stop and open the lid. Use the congee spoon to evenly divide between 4 bowls, and top with soy sauce, white pepper, fried shallots, spring onion and chilli oil.
