Mixed mushroom congee with pickled eggs
TM6 TM5 TM31

Mixed mushroom congee with pickled eggs

3.6 (5 ratings)

Ingredients

Pickled eggs

  • 1 cinnamon quill
  • 2 dried bay leaves
  • 2 tbsp yellow mustard seeds
  • ½ tsp ground allspice
  • 3 tsp coriander seeds
  • 3 whole cloves
  • 1 tsp dried tarragon
  • 1 ½ tsp ground ginger
  • 1 tsp dried chilli flakes
  • 2 tsp raw sugar
  • 1 tsp salt
  • 250 g white vinegar
  • 750 g water
  • 6 eggs
  • cold water, for cooling

Congee

  • 500 g fresh Asian mushrooms (e.g. oyster and enoki), cut into pieces (3-4 cm) (see Tips)
  • 2 spring onions/shallots, trimmed and cut into thin slices
  • 4 cm piece fresh ginger, peeled
  • 150 g eschalot, cut into halves
  • 2 tbsp Vegetable stock paste (see Tips)
  • 1250 g water
  • 180 g jasmine rice
  • 1 tbsp soy sauce, plus extra to serve
  • 1 tbsp sesame oil, plus extra to serve
  • 1 fresh chilli, cut into thin slices, to serve (optional)
  • 2 sprigs fresh coriander, leaves only, to serve
  • 2 tbsp fried shallots, for garnishing

Nutrition
per 1 portion
Calories
1243.7 kJ / 296 kcal
Protein
14.1 g
Carbohydrates
29.1 g
Fat
11.2 g
Saturated fat
2.4 g
Fiber
5.6 g
Sodium
1097.5 mg

Like what you see? This recipe and more than 90 000 others are waiting for you!

Sign up for free

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

More information

Alternative recipes