Congee is Asian comfort food. It is a porridge that is predominantly made from short grain rice, though other grains can be used. Because of its texture, it is often used when people are unwell as it is easy on the stomach. It is also eaten at breakfast or as a late supper.
It is made widely across Asia and varies from the completely bland, just rice and water, to being flavoured with chicken or pork stock. Miso is also often used, but for this recipe I am going to use mushrooms to bring some savoury umami to the dish.
Oats are not a usual ingredient, though are sometimes used in Sri Lanka, but they are great for it as they cook so quickly. Use organic if you can get them.
Ingredients
250ml veggie stock
5 dried shitake mushrooms
250ml boiled water
1 onion, thinly sliced
1 tsp soy sauce or tamari
2 tsp nutritional yeast powder
Garnish
Sprinkle of garlic powderSprinkle of chilli flakes
Some thinly sliced fresh button mushrooms
In a bowl, combine the oats and veggie stock and leave to sit for at least 30 minutes.
Soak the dried shitake in the boiling water for the same time, then extract and chop into small chunks. Reserve the soaking water.
Keep aside a small amount of the thinly sliced onion for garnish later then add the rest to a pot with a small amount of water, just enough to half cover the onions, and a good pinch of salt. Bring to the boil and cook until the onions have softened and started to colour slightly.
Add in the soaked oats and the mushroom soaking water and bring to the boil. Turn down the heat and stir in the soy sauce and the nutritional yeast. Taste for seasoning and add salt if needed, but not too much.
Cook, stirring frequently, until the oats have softened and the texture is thick and creamy. Add a dash of water if needed.
Serve in bowls with the extra ingredients on the top. Freshly cracked black pepper also works well.
The amount in this recipe will give a large serving for one person. For two people, serve with some steamed vegetables or crudités.