120 gram Cooked Thai Jasmine rice
10 gram Dried Shitake mushroom
550 ml Water
1/2 teaspoon Bouillon powder (Vegan)
1/2 teaspoon Soy sauce
1/2 teaspoon Truffle oil
1/2 teaspoon Fried garlic
5 gram Grated ginger
1 Spring onion-finely chopped
1 pinch Salt and white pepper
1 pinch Sugar
-Soak the dried shitake mushrooms in 300 ml until soften. Usually, more than 1 hour or so.
-Boil the cooked Thai jasmine rice with the rest of water in a small saucepan until the rice softens or approx 20-25 minutes. Remove the pan off the heat.
-Use an electric blender to blend the rice until smooth. Put it back on the hob. Turn the heat to a low level.
– Add the grated ginger, dried mushroom and its water in the same pan. Season with bouillon powder, sugar, salt and white pepper. Bring it to boil.
-Put the soy sauce at the bottom of the serving bowl.
-Transfer the congee in the serving bowl. Garnish with fried garlic, spring onion and truffle oil. Serve immediately.
–Congee is such a popular breakfast in Asia. It is light yet comforting. It can be gluten-free if you used the gluten-free soy sauce.
-Wanting to know how to cook Thai Jasmine Rice? Check this blog to see why.
– Take good care while cook this dish as the boiled rice can be very hot and bubbling.