Ingredients:

  • 1 cup (200g) Jasmine rice
  • 2 tbsp (25g) glutinous rice
  • 8.5 cups (2L) vegetable broth
  • 5 dried shiitake mushrooms
  • 2-inch piece fresh ginger, sliced
  • 1 tsp sea salt
  • 0.5 tsp ground white pepper
  • 2 tsp toasted sesame oil
  • 2 tbsp crispy fried garlic
  • 2 whole green onions, sliced
  • 1 tbsp fresh cilantro
  • 1 tsp chili oil

Instructions:

  1. Rinse the jasmine and glutinous rice under cold water until the water runs clear to remove excess surface starch.
  2. Soak the 5 dried shiitake mushrooms in warm water for 20 minutes, then slice them thinly. Don't throw away the soaking liquid!
  3. In a large heavy-bottomed pot, add the rinsed rice, the sliced mushrooms (and their liquid), the 8.5 cups (2L) vegetable broth, and the sliced ginger.
  4. Bring the mixture to a boil over medium high heat until large bubbles break the surface.
  5. Reduce the heat to low, cover the pot partially with a lid, and simmer for 45 minutes.
  6. Every 10 minutes, give the pot a thorough stir until you see the rice grains starting to fray at the edges.
  7. Add the 1 tsp sea salt and 0.5 tsp white pepper. Taste the broth to ensure it is savory enough for your liking.
  8. Continue simmering for another 5-10 minutes until the texture is thick, creamy, and the rice has fully integrated with the liquid.
  9. Turn off the heat and stir in the 2 tsp toasted sesame oil.
  10. Ladle the congee into bowls and top with the crispy fried garlic, sliced green onions, fresh cilantro, and a drizzle of chili oil.