Name: Chinese Sausage And Mushroom Congee Recipe
Total time: 90 min
Yield: 4
Cuisine: Chinese

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Learn how to make Chinese Sausage And Mushroom Congee

How to make Chinese Sausage And Mushroom Congee Recipe

Todd Porter And Diane Cu

Crawler

Chinese

<p>Learn how to make Chinese Sausage And Mushroom Congee</p>

Non Vegetarian

Raw long grain white rice,  rinsed

Chicken or vegetable stock

Kosher or sea salt,  plus more for seasoning

One inch knob of ginger,  peeled and sliced thin

Chinese sausages,  sliced thin

Mushrooms,  Sliced

Soy sauce

In large pot add stock, rice, salt and ginger. Bring the mixture to a boil, then reduce the heat to a low simmer. Stir occasionally so that the rice doesn't clump or stick at the bottom.

step 1

Simmer the congee for about 1 hour or until the congee is thickened and creamy.

step 2

While the congee is simmering, heat a large skillet over medium-high heat. Add chinese sausage and cook for about 2 minutes or until the sausage begins to release its fat. Gently stir in the mushrooms and soy sauce. Cook for about 2 minutes or until mushrooms are tender. Remove from heat.

step 3

When the congee is finished, stir in the mushroom and sausage mixture.

step 4

Add salt to taste and green onions. Serve the congee hot.

step 5

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