
Devices & Accessories
Mixed mushroom congee with pickled eggs
Prep. 30min
Total 24 h 40min
6 portions
Ingredients
Pickled eggs
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cinnamon quill1
-
dried bay leaves2
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yellow mustard seeds2 tbsp
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ground allspice½ tsp
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coriander seeds3 tsp
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whole cloves3
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dried tarragon1 tsp
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ground ginger1 ½ tsp
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dried chilli flakes1 tsp
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raw sugar2 tsp
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salt1 tsp
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white vinegar250 g
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water750 g
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eggs6
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cold water for cooling
Congee
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fresh Asian mushrooms (e.g. oyster and enoki), cut into pieces (3-4 cm) (see Tips)500 g
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spring onions/shallots trimmed and cut into thin slices2
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piece fresh ginger peeled4 cm
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eschalot cut into halves150 g
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Vegetable stock paste (see Tips)2 tbsp
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water1250 g
-
jasmine rice180 g
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soy sauce plus extra to serve1 tbsp
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sesame oil plus extra to serve1 tbsp
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fresh chilli cut into thin slices, to serve (optional)1
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fresh coriander leaves only, to serve2 sprigs
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fried shallots for garnishing2 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
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Vegetarian Kitchen
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Australia and New Zealand
Australia and New Zealand