My version of a slow-simmered rice congee with vegetable stock and sauteed mushrooms. A really filling and delicious meal!
1) Bring the water and stock to a simmer in a large pot. Reduce heat to medium and stir in rice. Let simmer, covered, stirring occasionally, until rice thickens, about 30-40 minutes. If at any point the rice looks too thick, add more water.
2) When the rice is a porridge consistency season it well with salt and pepper. Keep the porridge warm over low heat until you’re ready to serve.
3) For mushrooms, slice thin. Add a drizzle of oil to a large skillet over medium high heat. Add shrooms and cook until the mushrooms lose their liquid and soften, about five minutes. At the end of cooking, hit the shrooms with a small drizzle of soy sauce.
4) Spoon congee into a bowl and top with mushrooms, soft-boiled egg, herbs, chili sauce and mushrooms.