This modern take on the Chinese broken-rice porridge (Congee), is just the ticket on a cold drizzly night. Packed full of ginger, garlic and a variety of mushrooms and herbs, this savoury-soupy-warming meal will also help strengthen your immune system through the cold leaving you fresh to start the fast approaching Spring.


  • 100g shitake mushrooms, sliced
  • ½ brown onion, finely diced
  • 50g freshly grated ginger
  • 4 crushed garlic cloves
  • 2 cups white rice
  • 7 cups vegetable or chicken stock
  • 2 tsp rice wine
  • 100g enoki mushrooms
  • 300g oyster mushrooms
  • Soy sauce
  • Sesame oil
  • Sliced spring onions
  • Fried shallots
  • Fresh coriander


  1. Saute onion and shitake mushrooms in 1 tsp sesame oil for 3 minutes.
  2. Add ginger, garlic, rice and stock and simmer for one hour, stirring occasionally and adding extra water if needed. The rice should start to break down into smaller pieces.
  3. Sautee enoki and oyster mushrooms in a dash of oil until just starting to brown.
  4. Serve congee into bowls and drizzle with 1 tsp sesame oil and soy sauce in each bowl. Top with the sautéed mushrooms, spring onions, fried shallots and fresh coriander.

Recipe and Images by Jade Walker