Having a VERY RICE DAY cooking up this comforting Congee Recipe (jook)

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water

Vegetable broth provides a lighter flavor while water is budget-friendly.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Tamari is gluten-free, while salt is a basic alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers a healthier fat option, while canola is cost-effective.

shredded chicken

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu is a plant-based protein, and canned chicken is often less expensive.

Finely chop the garlic and onion. Peel the daikon radish and finely chop.

Rinse and drain the rice.

Heat up a large stock pot to medium heat and add 2 tbsp of avocado oil. Add the daikon, onions, and garlic and sauté for 8-10 minutes.

Add the rice and sauté for a few minutes. Then, turn the heat up to medium high and add 2 cups of water.

Add the miso paste and stir until most of the water has evaporated.

Add 2 cups water and stir. When the porridge has thickened again, add another 2 cups of water. Continue to stir (if the porridge boils too aggressively, take it off the heat to stir).

Add another 2 cups of water and continue to stir (use a whisk to expedite the process!).

Add the shimeji mushrooms and 1 cup water. Stir and cook for another 4-5 minutes. Then, place a lid on the pot and set aside.

Pat dry the extra firm tofu and mash into a crumble with a fork.

Heat up a nonstick pan to medium heat. Add the peanuts and toast for a couple of minutes. Add the white sesame seeds and toast for another minute. Then, set aside.

Place the pan back onto medium heat and add a drizzle of avocado oil.

Add the tofu crumble and sauté for 3-4 minutes. Then, add the soy sauce and dark soy sauce. Sauté for another 2-3 minutes. Transfer the tofu crumble to the peanuts and mix together.

Plate the congee and garnish with thinly sliced ginger sticks, finely chopped green onion, some tofu peanut crumble, a dash of soy sauce, and some chili oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens