
Devices & Accessories
Mixed mushroom congee with pickled eggs
Prep. 30min
Total 24 h 40min
6 portions
Ingredients
Pickled eggs
-
cinnamon quill1
-
dried bay leaves2
-
yellow mustard seeds2 tbsp
-
ground allspice½ tsp
-
coriander seeds3 tsp
-
whole cloves3
-
dried tarragon1 tsp
-
ground ginger1 ½ tsp
-
dried chilli flakes1 tsp
-
raw sugar2 tsp
-
salt1 tsp
-
white vinegar250 g
-
water750 g
-
eggs6
-
cold water for cooling
Congee
-
fresh Asian mushrooms (e.g. oyster and enoki), cut into pieces (3-4 cm) (see Tips)500 g
-
spring onions/shallots trimmed and cut into thin slices2
-
piece fresh ginger peeled4 cm
-
eschalot cut into halves150 g
-
Vegetable stock paste (see Tips)2 tbsp
-
water1250 g
-
jasmine rice180 g
-
soy sauce plus extra to serve1 tbsp
-
sesame oil plus extra to serve1 tbsp
-
fresh chilli cut into thin slices, to serve (optional)1
-
fresh coriander leaves only, to serve2 sprigs
-
fried shallots for garnishing2 tbsp
Nutrition per 1 portion
Calories
296 kcal /
1243.7 kJ
Protein
14.1 g
Fat
11.2 g
Carbohydrates
29.1 g
Fibre
5.6 g
Saturated Fat
2.4 g
Sodium
1097.5 mg
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Vegetarian Kitchen
87 Recipes
Australia and New Zealand
Australia and New Zealand
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