Crowne Plaza Hong Kong style congee
The congee was made in the slow cooker before I added the rest of the ingredients to make sure that they wouldn’t soften too much and fall apart. I wanted each bit of sausage, mushroom and century egg visually distinct. And I wanted their individual flavors and textures pronounced with every mouthful.If you prefer to cook your rice on the stovetop, see the guide for cooking congee minus the myths.
Ingredients
- ½ cup medium-grain rice (I used Japanese rice)
- 4 to 5 cups broth (bone broth is best)
- 1 tablespoon sesame seed oil
- 4 shiitake mushrooms (or your preferred mushroom), roughly chopped
- salt
- 2 Chinese sausages roughly chopped
- 2 to 3 century eggs peeled and roughly chopped
- ¼ cup finely sliced scallions
Instructions
- Rinse the rice several times.
- Place the rice in the slow cooker, pour in the broth and stir. If the broth is unseasoned or under-seasoned, add salt and pepper.
- Set the slow cooker to LOW and cook the congee for eight hours. Stir every two hours. Crank up the heat to HIGH and cook for another two hours.
- Heat the sesame seed oil in a frying pan and fry the mushrooms over medium heat with a little salt for about two minutes.
- Add the sausages to the mushrooms and cook for another two minutes.
- Stir the sausage / mushroom mixture, century eggs and scallions into the congee.
- Ladle congee into bowls. Serve hot with soy sauce on the side.