Congee

Prep	Cooking	Serves
20 mins	150 mins	2 Adults

Congee is easy to make, great to eat, and incredibly versatile. That’s what makes it an excellent addition to any cooking repertoire, especially when it's made with a little bit of help from our garlic and chilli infused oils.

Recipe by The Devilled Egg | The Online Cookery School.

Ingredients

• 150g white sushi rice
• 2l water
• 1/2 teaspoon of salt

For the topping:

• 100g smoked bacon
• 100g mushrooms (we used baby king oyster mushrooms, sliced)
• 1 tablespoon of Fussels Chilli Infused Oil
• 1 tablespoon of Fussels Garlic Oil for Cooking
• 1/4 teaspoon of chilli flakes
• 1 teaspoon of soy sauce
• 2 raw egg yolks

Method

Start with rice and water in a pan, plus the salt, and bring to a boil.

Stabilise it at a gentle simmer, then leave it for 1 and a half hours.

We want the rice to get to the point where it is really soft and starting to break down.

Provided you get the temperature right, you can pretty much leave it alone.

There’s only one thing you need to keep an eye on - the water level.

You need to keep an eye on the water level - if it gets too low, the rice will start sticking to the bottom of the pan, so make sure you add a little water to keep the rice from drying out.

For the topping:

Preheat the infused garlic and chill oil in a pan and add the bacon and mushrooms.

Fry for 10 minutes or until cooked and golden.

Add the chilli flakes for 30 seconds.

Pour over the top of the congee along with the egg yolk.

Stir everything together.

Put the Congee into a couple of bowls and add the topping, then serve!