Ingredients
2 tsp sesame oil
200 g mushrooms, sliced
1 cup cooked rice
1 ½ cups chicken broth
4 cms piece ginger, peeled and cut into matchsticks
¼ cup Chinese cooking wine
¼ cup light soy sauce
2 shallots, finely sliced
¼ cup fried onions
2 tbsp chilli sauce (optional)
Method
1
Heat 1 teaspoon of the sesame oil in a saucepan over medium heat. Add the sliced mushrooms and cook for 2-3 minutes or until lightly browned and slightly tender. Remove from the saucepan and set aside.
2
Add the remaining teaspoon of sesame oil to the saucepan with the cooked rice, chicken broth, ginger, cooking wine and soy sauce. Stir to combine then reduce heat to low and simmer for 5 minutes or until heated through.
3
Add the cooked mushrooms and stir to combine.
4
Serve the congee with shallots, fried onions and chilli sauce.
Ingredients
Ingredients
2 tsp sesame oil
200 g mushrooms, sliced
1 cup cooked rice
1 ½ cups chicken broth
4 cms piece ginger, peeled and cut into matchsticks
¼ cup Chinese cooking wine
¼ cup light soy sauce
2 shallots, finely sliced
¼ cup fried onions
2 tbsp chilli sauce (optional)