"Luck is when opportunity comes with preparation."
Porridge is actually one of the first dishes that people learned to make. Early kinds of porridge is made with water or milk and grain. It is thought that porridge helped the future of humanity. In early Stone Age, women would breastfeed their children to about 5-6 because rough vegetation and meat was too tough for their children's teeth. Because children could eat porridge, women stopped breastfeeding earlier that improved comfort and way of life.
INGREDIENTS:
1 cup raw brown rice, rinsed
8 cups of chicken or vegetable stock
½ teaspoon kosher or sea salt, plus more for seasoning
1” knob of ginger, peeled and sliced thin
3 Chinese sausages, sliced thin
8 ounces Shitake mushrooms, sliced
2 teaspoons HMK Cocoaminos soy sauce
Sliced green onions, for garnish
1 cup sliced broccoli
½ cup diced carrots
PROCEDURE:
1. In large pot add stock, brown rice, carrot, salt, brocolli and ginger. Bring the mixture to a boil, then reduce the heat to a low simmer. Stir occasionally so that the rice doesn't clump or stick at the bottom.
2. Simmer the congee for about 1 hour or until the congee is thickened and creamy.
3. While the congee is simmering, heat a large skillet over medium-high heat. Add Chinese sausage and cook for about 2 minutes or until the sausage begins to release its fat. Gently stir in the mushrooms and cocoaminos soy sauce. Cook for about 2 minutes or until mushrooms are tender. Remove from heat.
4. When the congee is finished, stir in the mushroom and sausage mixture.
5. Add salt to taste and green onions. Serve the congee hot.
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