A well made congee is a truly celebration of simplicity, it is light and nourishing. A bowl of warm congee can refresh not only your body but also your soul. It is perfect for anytime of the day. Maybe because congee is light and easy to cook, in some Asian country people like to associated congee as a breakfast or late supper meal.
In Indonesia itself congee is a favourite breakfast food. The most popular is bubur ayam or chicken congee it usually served with shredded poached chicken, Chinese cruller, and other condiments. The congee itself is light and easy to digest, however the other addition – sold separately, usually deep fried and served as satay – like boiled quail eggs, gizzard, or chicken liver is greasy and fatty. That’s why I prefer to make my own version of congee, sometimes I add chicken, the other time just plain congee with scramble eggs and soy sauce, or make a fancy version with king prawn.
Prawn and Shiitake Congee
I see congee as a blank canvas and I like to be creative and add a different shade of flavours. This time use shiitake mushroom because it give nice flavour and aroma to my congee.
- 1 cup short grain rice, rinsed and drained
- 7 cups fish stock or water
- 2 cloves garlic, minced
- 20 gr ginger, peeled and minced
- 150 gr shiitake mushrooms, sliced
- 4 prawn
- Salt and white pepper
- Sliced scallion
- Sesame oil
- Soy sauce
- Fried garlic
- Fried ginger
- Marinade the prawn with lime juice, salt and pepper. Set aside in refrigerator
- Heat oil in a medium saucepan over medium heat. Add garlic and ginger, stirring occasionally and cook for 1 minutes until fragrant and golden. Add sliced mushrooms to the pan and cook for another 2-3 minutes until mushrooms are softened.
- Add the rice and fish stock and bring to a boil. Reduce heat and bring it to simmer for 1-2 hours, stirring occasionally to prevent the rice sticking to the bottom. Add more water if necessary, continue to simmering until it reaches the right consistency (you can add more water or broth if you want soupy congee). Stir in half the scallion, a dash soy sauce and sesame oil. Turn off the heat.
- Preheat grill or non stick frying pan to high. Place the prawn on baking tray and grill for 2-3 minutes or until cooked through and change colour.
Serve congee hot with garnishes and grilled prawn.