Ingredients:
- 1/2 cup rice (white or brown)
- 4-5 cups water or fish stock
- 2 tablespoons fresh ginger, julienned
- 1/2 cup flaked cooked cod or other white fish
- 4-5 dried shiitake mushrooms, soaked and sliced
- 2 tablespoons sliced scallions
- 1 teaspoon sesame oil
- Salt to taste
Instructions:
- Rinse rice until water runs clear.
- Combine rice and water/stock in a pot and bring to a boil.
- Reduce heat to low, add ginger and dried mushrooms.
- Simmer for 45-60 minutes until rice breaks down (20-30 minutes in pressure cooker).
- Stir occasionally and add more water if needed.
- When congee reaches desired consistency, fold in fish.
- Garnish with scallions and a drizzle of sesame oil.