Oyster and Mushroom Congee
A hearty bowl of oyster congee will be sure to fight any blues away!
Let's start cooking!
Step 1 - Soak oysters and mushrooms
- In a pot, soak dried oysters and shiitake mushrooms in 1 L hot water until softened, for about 1 hour. Drain and keep the liquid.
Step 2 - Slice mushroom caps
- Remove the stems from the shiitake mushrooms and slice the caps into thin strips.
Step 3 - Cook congee
- Place rinsed rice, water from soaking the oysters, water from soaking shiitake mushrooms, oysters and sliced shiitake mushroom caps in the rice cooker and press start.
Season, garnish and serve
Season to taste with soy sauce and white pepper. Garnish congee with 1 tsp chopped spring onions.