Salmon Congee (Cháo cá hồi) Recipe

Ingredients

3/4 cup rice

10 oz Salmon

Green Onions

5 Shiitake Mushrooms (if using dried mushrooms, remember to soak in warm water to soften the mushrooms before using)

Ground Black Pepper

1 1/2 tsp. Sugar

1 tsp. Kosher Salt

1 1/2 cup Chicken Broth

chopped Shallots

Garlic

3 1/2 cups warm Water

Olive Oil

In a pan add in 2 Tbsp. Olive Oil and Garlic, pan-fry the Salmon until cooked.  Remove and set aside. 

Rinse and drain the Shiitake Mushrooms.  Cut and set aside. 

In a small pan, add in 2 Tbsp. Olive Oil, 2 Tbsp. chopped Shallots and 2 Tbsp. minced Garlic.  Saute for a few minutes and set aside. 

Using the same pan, add in the mushrooms, cook for a few minutes and set aside. 

In a pot, add in 3/4 cup Rice.  Rinse a few times.  Then add in 1 1/2 cup Chicken Broth and 3 1/2 cups warm Water.

Bring to a high simmer, let it cook until the rice starts to break down, add in the Mushrooms.  Add in the white part of the Green Onions.  Add  1 tsp. Kosher Salt. Add 1 1/2 tsp. Sugar. Add some Ground Black Pepper.  Add the Salmon. Continue to let it simmer until the rice turns to a consistency that you like.  Add in the chopped Green Onions and Ground Black Pepper.  Add the sautéed shallots with garlic on top and serve hot.