Shrimp and Mushroom Congee

Whet Your Appetite with This Shrimp and Mushroom Congee

Shrimp and mushrooms are both full of a great variety of vitamins and minerals. Cantonese love this recipe as it is nutritious yet low in calories. This delicious congee stimulates the appetite and aids digestion. It can boost the immune system and treat a lack of appetite. Chinese often serve shrimp and mushroom congee as a supplement for the elderly, children, and pregnant women.

Kitchen Tips from the Cantonese Master Chef

Mushrooms must be cooked thoroughly. You can also substitute other dried or fresh mushrooms for the shiitake mushrooms.

Wonderful Chinese Shrimp And Mushroom Congee

Ingredients

2 cups (300 grams) congee base
6 large shrimp
1 ¾ ounces (50 grams) reconstituted shiitake mushrooms
1 ounce (30 grams) scallions
1 egg

Seasonings (all as needed)

salt
chicken bouillon powder
pepper
meat broth
vegetable oil

Please see measurements in grams to be more exact for all ingredients and seasonings.

Cooking Directions

Cook the shiitake mushrooms in meat broth for an hour. Remove them and cut them into strips. Separate the egg white from the egg.
Cut the shrimp into very small pieces and mix them together with the egg white, salt, and chicken bouillon powder.
Chop the scallions.
Heat oil in a pan and fry the chopped scallions. Add the shrimp and mushrooms and stir-fry.
Add to the congee base and cook together. Season to taste, then serve in bowls.