Mushroom Congee

Ingredients:
- Dried Shitake mushrooms
- Jasmine Rice
- Scallions
- Salt for seasoning

Instructions:
In 6 cups of water, add 1 cup of jasmine rice. Boil rice with water under medium heat, occusionally stir to prevent rice from sticking to the bottom of the pot. This process is long and brutal, so make sure you have patience. Place Shitake mushrooms in water in a seperate container to rehydrate. After 15 minutes, take out mushrooms, rinse with water, and cut into fine pieces. After 30-40 minutes of boiling, the rice should be broken down and water should appear white and gooey. Add salt depending on your likings. Add shitake mushrooms into the rice and continue boiling for 10 more minutes under medium heat. Add scallions at the end, mix, and serve.

Tip:
If you want the congee to be more flavorful, you can add chicken pieces or pork for seasoning. Add at the same time as the mushrooms. The miscellaneous orange object in the photo below is fried dough, it is a common breakfast in China, and goes very well in congee.