Snow Fungus, Pork and Mushroom Congee

Snow Fungus, Pork and Mushroom Congee

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 congee

  • 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 



  1. Rinse rice in water and drain. Then add in 6 cups of water and 1 tbsp of oil. Let sit for 30 min.
  2. Soak shiitake mushrooms and snow fungus in separate bowls of cold water for 10-15 min (or longer if they're still really hard). 
  3. After soaking, rinse the mushrooms and snow fungus in cold water. 
  4. 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. 
  5. Boil the rice on medium-high heat. 
  6. Once boiled, add in the ground pork a little bit at a time. Stir and separate in the pot. Bring to a boil.
  7. Add in mushrooms and snow fungus. Lower temperature to low heat.
  8. Simmer for 30-40 min. 
  9. Add in salt and white pepper to taste. 
  10. Add toppings (optional). 
  11. Enjoy! 


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? 

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