Pork and Mushroom Congee with Black Fungus
Enjoy the Unique Texture of Black Fungus
Black fungus is a famous mountain delicacy. It is an ingredient, a medicine, and a restorative. Not only is it famous as a vegetarian foodstuff, but it is also known worldwide as the “black treasure of Chinese cuisine”. This soft, sticky, sweet and fragrant congee combines fresh shiitake mushrooms, tender pork, and refreshing, crisp black fungus for a delicious taste.
Nutritional Effects of Pork and Mushroom Congee with Black Fungus
This congee replenishes yin and moistens dryness. It strengthens the kidneys and spleen and fortifies the blood and qi. It is often cooked by Cantonese housewives in the fall season. It can be used to prevent high blood pressure, high cholesterol, and atherosclerosis, as well as preventing tumors.
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Ingredients
- 2 ounces (60 grams) lean pork
- 1/2 ounce (15 grams) shiitake mushrooms
- 1/2 ounce (15 grams) black fungus
- 1/3 cup (60 grams) rice
Seasonings
- salt as needed
- pinch of chopped cilantro
Please see measurements in grams to be more exact for all ingredients and seasonings.
Cooking Directions
- Soak the shiitake mushrooms and black fungus in fresh water, rinse, and cut into slices. Wash the pork and cut into slices. Rinse the rice and allow to dry.
- Place the shiitake mushrooms, black fungus, and rice together in a pot. Add water as needed, then bring to the boil on a high heat. Reduce to a simmer and leave until it forms a congee.
- Add the pork and cook for 5-6 minutes. Add salt to taste, sprinkle over chopped cilantro, and serve.