Mixed mushroom congee with pickled eggs

Mixed mushroom congee with pickled eggs

3.6 10 ratings
Prep. 30min
Total 24 h 40min
6 portions

Ingredients

Pickled eggs
  • cinnamon quill
    1
  • dried bay leaves
    2
  • yellow mustard seeds
    2 tbsp
  • ground allspice
    ½ tsp
  • coriander seeds
    3 tsp
  • whole cloves
    3
  • dried tarragon
    1 tsp
  • ground ginger
    1 ½ tsp
  • dried chilli flakes
    1 tsp
  • raw sugar
    2 tsp
  • salt
    1 tsp
  • white vinegar
    250 g
  • water
    750 g
  • eggs
    6
  • cold water for cooling
Congee
  • fresh Asian mushrooms (e.g. oyster and enoki), cut into pieces (3-4 cm) (see Tips)
    500 g
  • spring onions/shallots trimmed and cut into thin slices
    2
  • piece fresh ginger peeled
    4 cm
  • eschalot cut into halves
    150 g
  • Vegetable stock paste (see Tips)
    2 tbsp
  • water
    1250 g
  • jasmine rice
    180 g
  • soy sauce plus extra to serve
    1 tbsp
  • sesame oil plus extra to serve
    1 tbsp
  • fresh chilli cut into thin slices, to serve (optional)
    1
  • fresh coriander leaves only, to serve
    2 sprigs
  • fried shallots for garnishing
    2 tbsp

Nutrition per 1 portion

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

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information


You might also like...