Simple Congee Recipe

Ah, the chicken noodle soup of Asia. Serve it to people feeling under the weather, hungover, or on a cold morning. 

Serves four.

Ingredients

• 1/4 cup rice (short grain preferably, but normal white rice is good too!)
• 3 1/2 cups water
• 3/4 cup of mushrooms, cut up into bite size pieces
• 1 tablespoon minced garlic
• 1/2 tablespoon soy sauce
• 1/2 tablespoon oyster sauce
• 1/2 tablespoon Chicken powder
• Pepper to taste
• Cilantro and scallions to garnish
• Drop of sesame oil

Directions

Throw everything except pepper, sesame oil and garnishes into the rice cooker. I used the slow cooker option for two hours. Do you have a ghetto rice cooker? Stir it occasionally and take it out when congee is smooth and no longer grainy.  You might have to add more water.

Serve with a drop of sesame oil, pepper to taste and garnishes.

This is more or less my recipe, with the approximate ingredients. I made this for my meatless mondays, but you can add meat products if you fancy that. I would advise to use real chicken stock instead of water and garnish with mung bean sprouts if you have any at hand.