Mushroom Ginger Oatmeal Congee
Winter comfort food that is healthy and satisfying - Mushroom Ginger Oatmeal Congee. This recipe requires minimal preparation and can be ready in less than 30 minutes. Perfect for cold & flu season!
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Servings: 2
Ingredients
Oatmeal congee
- 1 cup steel-cut oats
- 2¼ cups chicken broth
- 1 teaspoon fish sauce to taste
- 1 tablespoon soy sauce to taste
- 1 inch fresh ginger peeled and minced
- 1 tablespoon sesame oil
- Dash of white pepper
- Green onions sliced for garnish
Air fryer mushroom
- 8 ounces assorted mushrooms
- 1 tablespoon garlic salt
- 1 can olive oil
Fried egg
- 2 eggs
- 1 teaspoon olive oil
Topping
- Chili oil
Instructions
Oatmeal congee
- In a small pot, add sesame oil and ginger; then cook for 2-3 minutes
- Add rolled oats and chicken broth. Bring to a boil, then lower the heat to a simmer. The oats will be cooked through and begin to thicken. Continue cooking until the oats are cooked or until you reach the consistency you want, about 15 minutes
- Add fish sauce, soy sauce, and white pepper. Stir, and garnish with scallions
Air fryer mushroom
- Sprinkle chopped mushrooms with garlic salt and toss them in all-purpose flour. Arrange the mushrooms in the air fryer basket. Spray lightly with canned olive oil. Fry for 10 minutes at 350°F or until they turn crispy
Fried egg
- Add butter to a medium nonstick skillet over low heat. Crack an egg and add it to the skillet; then add another egg to a skillet. Cover with a tight lid and cook, uninterrupted, until the whites are completely set but the yolks are still runny, about 2½ minutes
To serve
- Transfer oatmeal congee to a bowl, top with green onion, crispy mushroom, fried egg, and drizzle with chili oil