Cabbage and Wood Ear Mushroom Congee
This classic Chinese congee pairs crisp cabbage with savory, chewy wood ear mushrooms for a warm, nourishing, low-effort meal perfect for any time of day.
Story
A steaming bowl of cabbage and wood ear mushroom congee is a beloved staple of Chinese home cooking, ideal for quiet mornings or cozy evenings when you crave a warm, soothing dish that feels both light and deeply satisfying. Its soft, silky slow-simmered porridge base lets the natural sweetness of fresh cabbage and earthy umami of rehydrated wood ear mushrooms shine through, making every spoonful feel simple yet deeply comforting.
Ingredients
cabbage
wood ear mushroom
rice
sesame oil
salt
Instructions
1
Step 1
Prepare rice, cabbage, and dried black fungus.
2
Step 2
Soak the dried black fungus until fully rehydrated, then wash it clean; wash the cabbage, chop it into small pieces, and set aside.
3
Step 3
Wash the rice thoroughly. Pour it into a sand pot; add an appropriate amount of cold water; bring to a boil over high heat, then simmer over low heat for 10 minutes; add the chopped cabbage.
4
Step 4
Add an appropriate amount of salt.
5
Step 5
Add ground pepper.
6
Step 6
Add the rehydrated black fungus and simmer for 20 minutes. Once the porridge is cooked, adjust the seasoning, transfer it to serving bowls, garnish with goji berries, and serve warm.
Main Dish
Air-Dried Sichuan Peppercorn Duck
Duck legs cured with crushed green Sichuan peppercorns, salt, and baijiu, then hung to air-dry and later steamed. The green peppercorns matter more than regular red ones—their numbing aroma sinks deeper into the meat. A high-proof Chinese liquor works best for the cure.
