Fungus and Mushroom Congee (Buddha Congee)
Boost Your Brainpower and Your Digestion
Fungus and mushroom congee, also known as Buddha congee, has a savory flavor, and is high in natural vitamins, calcium, phosphorus and iron, as well as increasing the metabolism. When consumed frequently, it can aid digestion, boost brainpower, and increase longevity. Hence the name “Buddha Congee”.
Kitchen Tips for the Best Buddha Congee
Soak the wood-ear and snow fungus in cold water. This not only reconstitutes them, but also makes sure that they retain a good flavor and all of their nutrients.
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Ingredients
- 1/2 cup (100 grams) Japonica rice
- 1 ½ ounces (40 grams) straw mushroom
- 1 ½ ounces (40 grams) dried shiitake mushrooms
- 1 ½ ounces (40 grams) bamboo shoots
- 1 ½ ounces (40 grams) carrot
- 1 ½ ounces (40 grams) reconstituted snow fungus
- 1 ½ ounces (40 grams) reconstituted wood-ear mushroom
Seasonings (all to taste)
- salt
- starch
- vegetable oil
Please see measurements in grams to be more exact for all ingredients and seasonings.
Cooking Directions
- Soak the dried shiitake mushrooms until soft. Remove from the water, cut off the stems, add starch, and rinse. Remove from the water again and cut into slices, then mix together with vegetable oil.
- Wash the carrots and bamboo shoots, cut into small pieces, place in boiling water for a moment to impart some of their flavor, then remove.
- Wash the snow fungus, wood-ear mushroom, and straw mushroom. Place in boiling water for a moment to impart some of their flavor, then remove.
- Rinse the japonica rice, then place in the pot with fresh water as needed and bring to the boil.
- Add all the ingredients and cook into a congee. Add salt to taste, then serve.