- post by Bene Tan
Mushroom and Sweet Corn Congee
Updated: Jul 4, 2021
Rice Grains: 160g
Sweet Corn Bits: 150g
Chinese Mushrooms: 100g
Mock Ham: 100g
Shallots for Garnishing: Small portion
Water: 2 ml
Mushroom Powder: 3 tea spoon
Vegetarian Stock: 2 tea spoon
Salt: 1/2 tea spoon
Wash rice and soak in water for at least one hour.
Soak mushrooms till soft. Cut mushrooms, carrot and ham into small pieces.
Add vegetable oil and mushroom into rice, boil for half hour.
Add carrot, corn bits, mock ham and continue to cook for the next 15 minutes.
Add seasonings and turn off fire.
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