Chinese Sausage and Mushroom Congee
- 1 cup raw long-grain white rice, rinsed
- 7 cups of chicken or vegetable stock
- 1/2 teaspoon kosher or sea salt, plus more for seasoning
- One-inch knob of ginger, peeled and sliced thin
- 3 Chinese sausages, sliced thin
- 8 ounces mushrooms, sliced
- 2 teaspoons soy sauce
- Sliced green onions, for garnish
- In large pot add stock, rice, salt and ginger.
- Bring the mixture to a boil, then reduce the heat to a low simmer.
- Stir occasionally so that the rice doesn't clump or stick at the bottom.
- Simmer the congee for about 1 hour or until the congee is thickened and creamy.
- While the congee is simmering, heat a large skillet over medium-high heat.
- Add Chinese sausage and cook for about 2 minutes or until the sausage begins to release its fat.
- Gently stir in the mushrooms and soy sauce.
- Cook for about 2 minutes or until mushrooms are tender.
- Remove from heat.
- When the congee is finished, stir in the mushroom and sausage mixture.
- Add salt to taste and green onions.
- Serve the congee hot.
longgrain white rice, chicken, kosher, ginger, chinese sausages, mushrooms, soy sauce, green onions
Taken from www.foodandwine.com/recipes/chinese-sausage-and-mushroom-congee (may not work)