For many years I'd heard about congee and had always wanted to try it, but for some reason never did. On Tuesday, my acupuncturist recommended it to settle my stomach and so I decided to finally give it a try - but I had no idea where to begin. There are tons of recipes online, but many of them have conflicting instructions, and practically all of them are meat-based. Being vegan, I had a good idea of the kinds of toppings I wanted to put in my congee, but needed help learning how to make a good base. Luckily, my two coworkers are of Taiwanese and Vietnamese descent, so they grew up eating congee and were eager to help guide me. Last night after work we all went to a local Asian supermarket and picked up some basics: jasmine rice, oyster mushrooms, chili bamboo shoots, and ginger. I already had soy sauce, garlic, and sesame oil at home.
I used this terrific recipe as a guide for water:rice ratio (10:1 - 6C of the water I used Not-Chik'n Broth, and the other 4 just water to 1C of rice). I threw ginger and garlic into the pot with the rice (pre-washed) and broth/water and brought everything to a boil, then let simmer (stirring frequently) for about an hour and a half. While it was simmering, I pan-fried the oyster mushrooms in a little sesame oil until they were slightly crispy. When everything was done I served the congee with the mushrooms, chopped scallions, bamboo shoots, and a swirl of sesame oil and soy sauce.
TL;DR: It came out GREAT!!!