Congee with Ginger, Mushrooms and Chilli-Black Bean Sauce

At some point during Winter we long for congee because of its warming and nourishing nature, and because it is the sort of dish that can be eaten from dawn until after midnight. Only the toppings will vary. My first introduction to congee, so many years ago, was through an Asian friend who would take me for mid night bowls in Sydney’s China Town. It was quite a ritual.

Today we make congee cooked with shiitake mushrooms and ginger, and topped with king oyster mushrooms, bean curd bows and a chilli-black bean sauce. We describe the best way to cook congee and make┬ácongee bowls here, so have a look before you make today’s recipe.

In our Chilli-Black Bean Sauce we use a Lao Gan Ma Sauce. You can read more about these amazing sauces here.

Similar dishes include Barley, Millet and Mung Congee, How to Make Congee Bowls, and Black Glutinous Rice Congee.

Browse all of our Congee recipes, and our King Oyster Mushroom dishes. Or browse our Mid Winter recipes.

Continue reading “Congee with Ginger, Mushrooms and Chilli-Black Bean Sauce”

Congee with Crispy Garlic Shallots, Crispy Ginger and Butternut Pumpkin

Although the first inhabitants of our country in some locations call the second half of Winter as Pre-Spring, here in Adelaide it still feels like Deep Winter. There is nothing better than congee when Winter blues hit.

Today we make congee cooked with butternut pumpkin and ginger, and topped with king oyster mushrooms, chilli jam, yoghurt, crispy fried garlic shallots and crispy fried ginger. The butternut melts into the congee as it cooks. We describe the best way to cook congee and make┬ácongee bowls here, so have a look before you make today’s recipe.

A word about Butternut – we call it Butternut Pumpkin, in the US they call it Butternut Squash. In Australia it is one of our most loved pumpkins and we use it almost exclusively at our place. The pumpkin I grew up with – the Queensland Blue – is so hard it almost needs an axe to cut and is less popular these days.

Similar dishes include Easy Pumpkin and Coconut Curry, Congee with Ginger, Mushrooms and Chilli-Black Bean Sauce, Barley, Millet and Mung Congee, How to Make Congee Bowls, and Black Glutinous Rice Congee.

Browse all of our Congee recipes, and our Butternut/Pumpkin dishes. Or browse our Mid Winter recipes.

Continue reading “Congee with Crispy Garlic Shallots, Crispy Ginger and Butternut Pumpkin”