Recipes Chinese Sausage and Mushroom Congee 5.0 (1) 1 Review Chinese sausage simmered with rice, mushroom and soy sauce makes a hearty and satisfying congee porridge. Slideshow: Great Chinese Recipes By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Published on February 18, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 1 hrs 30 mins Yield: 4 Ingredients 1 cup raw long-grain white rice, rinsed 7 cups of chicken or vegetable stock 1/2 teaspoon kosher or sea salt, plus more for seasoning One-inch knob of ginger, peeled and sliced thin 3 Chinese sausages, sliced thin 8 ounces mushrooms, sliced 2 teaspoons soy sauce Sliced green onions, for garnish Directions 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. Notes As the congee cools, it will become thicker. Add additional stock or water if necessary to make the congee to your desired thickness. Rate it Print