Shitake Red Date Congee

2 tbs sesame oil
1 tsp fresh ginger, minced
12 shiitake mushrooms, sliced
6 Jujubes (Chinese red dates), soaked overnight
80 g (⅓ cup) long grain rice, washed until water runs clear
1 litre (4 cups) beef broth, chicken broth or organic stock
1/2 tbs black sesame seeds
1/2 tbs crunchy fried onions
1/2 tbs spring onion, sliced
1 – 2 tsp of black vinegar, to taste
1 – 2 tsp sesame oil, to taste 

Heat the sesame oil in a stockpot, over medium heat. 

Sauté the ginger for a minute, until fragrant. Then add the shitake mushrooms and jujubes. Cook until the mushrooms are soft, about 4 minutes. Remove half of the shitake mushrooms, for garnishing later.

Add in the rinsed rice. Stir well to coat evenly with the oil. 

Pour the broth into the pot. Raise heat to bring to a boil while stirring continuously. 

Turn heat down to a simmer and cook for 30-40 minutes, uncovered. Keep checking on the congee by stirring occasionally. The congee is ready when the rice is soft, and there is still a little broth remaining. Think porridge! 

Serve with a drizzle of sesame oil, black vinegar, fried onions, spring onions and black sesame seeds.

 Recipe: Hayley McKee
Photography: Kelli Morris