Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Chinese sausage simmered with rice, mushroom and soy sauce makes a hearty and satisfying congee porridge. Slideshow:  Great Chinese Recipes 

June 2013


Credit: © Todd Porter & Diane Cu

Recipe Summary

1 hr 30 mins


Ingredient Checklist


Instructions Checklist
  • In large pot add stock, rice, salt 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.

  • Simmer the congee for about 1 hour or until the congee is thickened and creamy.

  • 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 soy sauce. Cook for about 2 minutes or until mushrooms are tender. Remove from heat.

  • When the congee is finished, stir in the mushroom and sausage mixture.

  • Add salt to taste and green onions. Serve the congee hot.


As the congee cools, it will become thicker. Add additional stock or water if necessary to make the congee to your desired thickness.