Ingredients
Method
- Heat 1 teaspoon of the sesame oil in a saucepan over medium heat. Add the sliced mushrooms and cook for 2-3 minutes or until lightly browned and slightly tender. Remove from the saucepan and set aside.
- Add the remaining teaspoon of sesame oil to the saucepan with the cooked rice, chicken broth, ginger, cooking wine and soy sauce. Stir to combine then reduce heat to low and simmer for 5 minutes or until heated through.
- Add the cooked mushrooms and stir to combine.
- Serve the congee with shallots, fried onions and chilli sauce.