Truffle Mushroom Congee

Instructions

1. Prepare the rice
   Rinse jasmine rice under cold water until the water runs clear. This removes excess starch and helps create a silkier congee texture.
2. Start the congee base
   In a large pot, combine the rinsed rice, chicken stock, and sliced ginger. Bring to a boil, then reduce heat to a low simmer. Cook uncovered for 60 minutes, stirring occasionally to prevent sticking, until the rice has broken down and the mixture is creamy.
3. Prepare the mushrooms
   While the congee is cooking, heat 1 tablespoon of truffle oil in a skillet over medium heat. Add the fresh mushrooms and sauté until golden brown and fragrant, about 5-7 minutes. Add the rehydrated porcini mushrooms and cook for another 2 minutes. Season with a splash of soy sauce and set aside.
4. Finish the congee
   When the rice has broken down into a porridge-like consistency, stir in the cooked mushrooms, remaining truffle oil, and sesame oil. Season with salt and white pepper to taste. If the congee is too thick, add a little hot water to reach your desired consistency.
5. Garnish and serve
   Ladle the hot congee into serving bowls. Top each bowl with sliced green onions, crispy fried shallots, and a few drops of truffle oil. If using fresh truffle, shave a small amount over each bowl, or swirl in some truffle paste. Serve immediately while hot.