Description
Vegan Congee (Cháo Chay) is an easy-to-make meal using simple, affordable ingredients. It is my ultimate remedy for cold or sick days!
Ingredients
Units
Scale
- 6 dried shiitake mushrooms
- 2 cups of hot water
- 1 piece thumb-sized ginger
- 1 clove of garlic
- 1 lemongrass stalk
- 1 cup of rice (jasmine or short-grain rice work best!)
- 10 cups of water
- 2 stalks scallion
- 2 tbsp soy sauce
- Salt and pepper
Toppings:
- 400g fried tofu (or mushrooms of choice)
- 2 scallions (thinly sliced)
- Chili oil
Instructions
- Rehydrate the dried shiitake mushroom by pouring hot water on top and letting it sit for 30 minutes.
- Peel and thinly slice the ginger and garlic.
- Cut the lemongrass into chunks and smash them to release their flavors.
- Wash the rice 3 times and rinse until the water runs clear. After rinsing the last time, pour 10 cups of water, the mushroom broth together with the soaked mushroom, lemongrass, ginger, and garlic, and bring to a boil. Add 1 tsp salt.
- After coming to a boil, simmer for 45 minutes, stirring occasionally to avoid sticking to the bottom.
- Meanwhile, prepare your toppings: remove the shiitake mushroom from the congee and thinly slice. Pat dry, slice the tofu (or mushrooms) into bite-sized pieces and fry until golden brown.
- After this, the rice has broken down and forms a porridge texture. Add extra water if you want a thinner consistency. Season with soy sauce, salt and pepper, and add in the sliced scallions. Mix together.
- Serve the Congee in a bowl and top with fried tofu (or mushrooms), more scallion, cilantro and chili oil.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vietnamese