Mushroom and Shrimp Congee

Name: Mushroom and Shrimp Congee
Total time: 1 h
Ingredients: 1 cup short-grain rice; 6 mushrooms dried shiitake mushrooms; 12 ounces large shrimp, peeled and deveined; 1 tablespoon ginger, minced; 3 stalks green onions, sliced; 1 teaspoon sesame oil; to taste salt; a pinch white pepper; 6 cups chicken or vegetable broth; 4 cups water

A warming rice porridge studded with tender shiitake mushrooms and sweet shrimp. This classic Chinese comfort dish comes together with minimal hands-on time, making it perfect for a cozy breakfast or light dinner.

1h 0m

Easy

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Story

This silky congee is lighter than it sounds—the mushrooms impart an earthy depth while the shrimp add a touch of sweetness. Feel free to keep shrimp shells on for extra calcium, though peeled shrimp gives a smoother texture.

Ingredients

short-grain rice 1 cup

dried shiitake mushrooms 6 mushrooms

large shrimp, peeled and deveined 12 ounces

ginger, minced 1 tablespoon

green onions, sliced 3 stalks

sesame oil 1 teaspoon

salt to taste

white pepper a pinch

chicken or vegetable broth 6 cups

water 4 cups

Instructions

Prep the mushrooms

Place dried shiitake in a bowl and cover with warm water. Let soak until softened, about 20 minutes. Squeeze out excess water, trim stems, and slice caps into thin strips. Reserve the soaking liquid.

Start the base

Rinse rice until water runs clear. Combine rice, broth, water, and mushroom soaking liquid in a large pot. Bring to a boil over high heat, then reduce to a gentle simmer. Cook, stirring occasionally, until rice breaks down and mixture thickens, about 35-40 minutes.

Add shrimp and mushrooms

Stir in sliced mushrooms and minced ginger. Cook 5 minutes until mushrooms are tender. Add shrimp and cook just until they turn pink, about 3-4 minutes more. Avoid overcooking the shrimp.