Mushroom and Sweet Corn Congee

Updated: Aug 12, 2020


  • Rice Grains: 160g

  • Sweet Corn Bits: 150g

  • Chinese Mushrooms: 100g

  • Mock Ham: 100g

  • Shallots for Garnishing: Small portion

  • Carrot: 100g

  • Water: 2 ml


  • Mushroom Powder: 3 tea spoon

  • Vegetarian Stock: 2 tea spoon

  • Pepper: Dash

  • Salt: 1/2 tea spoon

Cooking Method

  1. Wash rice and soak in water for at least one hour.

  2. Soak mushrooms till soft. Cut mushrooms, carrot and ham into small pieces.

  3. Add vegetable oil and mushroom into rice, boil for half hour.

  4. Add carrot, corn bits, mock ham and continue to cook for the next 15 minutes.

  5. Add seasonings and turn off fire.

  6. Garnish with shallots and serve.


Published by: Thekchen Choling (Singapore)

Recipe by Ani Losang Chokyi

Editor: Stella Hoh

Food Photography by Bene Tan

Food Styling by Ada Wong

#congee #sweecorn

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