Back to 4 servings 1 cup jasmine rice 6 dried shiitake mushrooms 4 cup water, divided 5 cup vegetable broth ), (see note 1 2 stalks lemongrass, sliced into 3 to 4-inch chunks 2 -inch piece of ginger, peeled and sliced 2 clove garlic, smashed 1 tsp kosher salt ), add more to taste (see note 2 soy sauce chili oil ground white pepper furikake fried onions finely sliced scallions youtiao, Chinese fried dough sticks, see note 4
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Rinse the rice once and drain the rice.2 Step 2: Bring 2 cups of water to boil. I like using an electric kettle to speed up the process. Then, pour the hot water into a bowl.3 Step 3: Quickly rinse the dried shiitake mushrooms. Next, add the mushrooms to the hot water and let them soak for 30 to 45 minutes.4 Step 4: Transfer the rice, shiitake mushrooms, and the water used for soaking the mushrooms to a large pot. Next, add the remaining 2 cups of water, vegetable broth, lemongrass, ginger slices, and salt to the pot.5 Step 5: Cover the pot with a lid and bring everything to boil. Then, reduce the heat to low. I usually move the pot to a smaller burner at this stage. Let the congee simmer for 1 hour. Make sure to check the congee occasionally to ensure that it doesn't boil over.6 Step 6: After an hour, uncover the lid. The congee might look very watery at this point, and that's okay. Give everything a stir. Turn off the heat and cover the pot with the lid again, leaving it slightly ajar. Let the congee cool for 15 to 20 minutes. The congee thickens as it cools.7 Step 7: If after 20 minutes, the congee is still looking very watery, turn the heat back on to low and simmer the congee for another 15 minutes.8 Step 8: Remove the mushrooms, lemongrass, ginger, and garlic from the pot, if you like. Serve the congee in bowls and add your favorite toppings. You can slice up the mushrooms and eat them, if you want. I prefer sautéing fresh shiitake mushrooms and serving them with the congee.9 Step 9: Transfer the rice, shiitake mushrooms, and the water used for soaking the mushrooms into the bowl of the Instant Pot. Next, add the remaining 2 cups of water, vegetable broth, lemongrass, ginger slices, and salt.10 Step 10: Secure the Instant Pot with the lid. Then, select "MANUAL" and let the Instant Pot cook at high pressure for 30 minutes.11 Step 11: Once the congee is done cooking, let the pressure naturally release, about 15 to 20 minutes.12 Step 12: Double check that the pressure has released before opening the lid. You'll notice that the congee is watery, and that's okay. Give everything a stir and hit "CANCEL" to turn off the Instant Pot. Loosely cover the Instant Pot with the lid, leaving it slightly ajar. Let the porridge cool for 15 to 20 minutes so that the rice can absorb more liquid and the congee can thicken.13 Step 13: Remove the mushrooms, lemongrass, ginger, and garlic from the pot, if you like. Serve the congee in bowls and add your favorite toppings.getsaucepan.com/r/b9af5560-86ec-4ff8-911a-7720a6fe19ad · Original: https://healthynibblesandbits.com/vegan-congee-recipe-jook/
