Chinese Sausage and Mushroom Congee

Name: Chinese Sausage and Mushroom Congee
Total time: 1 min
Ingredients: 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

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Total: 1 hours, 30 minutes

Servings: 4

Cost: $3.99 /serving

Author : Todd Porter and Diane Cu

Ingredients

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1 cup raw long-grain white rice, rinsed7 cups of chicken or vegetable stock1/2 teaspoon kosher or sea salt, plus more for seasoningOne-inch knob of ginger, peeled and sliced thin3 Chinese sausages, sliced thin8 ounces mushrooms, sliced2 teaspoons soy sauceSliced green onions, for garnish

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Instructions

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Step 1

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.

Step 2

Simmer the congee for about 1 hour or until the congee is thickened and creamy.

Step 3

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.

Step 4

When the congee is finished, stir in the mushroom and sausage mixture.

Step 5

Add salt to taste and green onions. Serve the congee hot.