Shiitake Mushroom Congee for Rehabilitating the Center
Congees are the food for patients who need nutrients to rebuild the quality of their nutrition. Sometimes white rice can be controversial. However, the main point of this dish is to provide the glucose from the rice and ginger and garlic to feed your digestive tract along with the nutrients from broth (either vegetable or pork) and cabbage and shitake to recover your nutrition. It is meant to be consumed daily as breakfast for a few months, or during times of illness or recovery from surgery or long term illnesses.
2 tablespoons sesame or olive oil
2 tablespoons minced ginger
1 bunch Spring Onions
7 Nappa Cabbage leaves
3 cloves garlic, minced
1/4 pound shiitake mushrooms, sliced into 1/4-inch thickness (Optional)
1 cup jasmine rice
8 cups Pork and Vegetable Broth
1 teaspoon salt, or Miso (Optional)
Heat the oil in a pot over medium-high heat.
Once the oil is hot, add the minced ginger and garlic and cook until fragrant.
Add mushrooms, onions, and rice, and sauté for another minute.
If you have a slow cooker add this cooked mixture along with the Stock to the flow cooker and cook on low overnight.
If you have a pot pour the broth and water into the pot. Sprinkle in the salt and stir. Bring the broth to a boil, uncovered.
Turn the heat to low and cover the pot. Let the congee simmer for an hour or 2, stirring occasionally.
Garnish with Cilantro and Miso or Salt and Toasted Sesame Oil if a good quality can be found.