Congee is a comfort food that I've only recently loved having. Growing up, whenever I was sick, mom would make bland congee with ginger and no seasoning for me. So at a young age I've associated congee with being sick. BUT! As I've gotten older, the meaning of congee has evolved to remind me of home.
I hope you'll find comfort in this congee recipe!
Snow fungus, pork and mushroom congeeIngredients:
- 5-6 dried shiitake mushrooms
- 1 dried snow fungus
- 1.5 lbs of ground pork
- 1-2 slices of ginger
- 1 cup of white rice
- 1 tbsp olive oil
- salt and white pepper to taste
- optional: preserved cabbage and/or pickled lettuce as toppings
- Rinse rice in water and drain. Then add in 6 cups of water and 1 tbsp of oil. Let sit for 30 min.
- Soak shiitake mushrooms and snow fungus in separate bowls of cold water for 10-15 min (or longer if they're still really hard).
- After soaking, rinse the mushrooms and snow fungus in cold water.
- Cut the stems off the mushroom (if there is one) and slice them. Cut the snow fungus into smaller pieces (I find it easier to cut with scissors). Set aside.
- Boil the rice on medium-high heat.
- Once boiled, add in the ground pork a little bit at a time. Stir and separate in the pot. Bring to a boil.
- Add in mushrooms and snow fungus. Lower temperature to low heat.
- Simmer for 30-40 min.
- Add in salt and white pepper to taste.
- Add toppings (optional).
There are so many different ways to make congee. This is one way my mom makes it at home. How do you like your congee?