Chinese Sausage + Shiitake Congee
I’ve been eating a lot of congee lately – my freezer is full of chicken broth and there’s few breakfasts more perfect than a cozy bowl of chicken congee. But, what happens when I don’t have chicken soup and want something a little bit more flavorful than plain congee? I usually always have dehydrated shiitake and Chinese sausage on hand and they add a lot of great flavor to my congee.
- 1/2 cup medium grain or Jasmine rice
- 1 Chinese sausage, sliced on the diagonal
- 6 small dried shiitake (3 large). Rehydrate in 1 cup of hot water – reserve the water. De-stem shiitake and slice
- 1 tbsp soy sauce
- 2.5 cups of water
- Place rice and 1 cup of reserve shiitake water along with 2.5 cups of water (3.5 cups of liquid in total) in a pot and bring to a boil.
- Turn heat to low and simmer for 45 minutes.
- Heat up ~1 tsp oil in a pan and saute shiitake and sausage for about 2 minutes over medium heat. Add in soy sauce and cook for another minute.
- Stir sausage and shiitake mixture into the congee and simmer for another 10 minutes.
- Season with slat to taste and garnish with your favorite toppings – jammy eggs, fried shallots, scallions, and cilantro are my go to.