Mushroom Congee

 

I decided to make congee with rice and shiitake mushrooms and give it a slight twist, adding bread and butter chips as the pickle.

• 1 tblsp light soy sauce
• 1/2 tblsp dark soy sauce
• 1 tblsp rice vinegar
• 2 tblsp sugar
• 6 bread and butter chips, finely chopped
• 6 dried shiitake mushrooms, soaked for an hour, then sliced
• 3 cups water
• 1/4 cup rice
• 1 tblsp dried shrimps
• 1 tblsp dried scallops
• white pepper to taste
• chopped scallions for garnish

1. Mix light soy sauce, dark soy sauce, rice vinegar, sugar, and chopped bread and butter chips in a small bowl and set the pickle aside.
2. In a saucepan, bring 3 cups water to a boil with rice, dried shrimps, and dried scallops. Cover loosely and simmer for one hour.
3. Add sliced mushroom and 1 cup water and simmer for 30 minutes.
4. Before serving, drizzle some of the soy sauce mixture and top with pickle, white pepper, chopped scallions.