Fish and Sausage Congee
* 3 whole dried shiitake mushrooms
* 8 cups vegetable stock or water
* 300 grams white fish fillet, sliced into 1-inch pieces
* 2 tbsp ginger, grated, divided
* salt (to taste)
* ground black pepper (to taste)
* 1 cup glutinous rice, rinsed, uncooked
* 2 tsp vegetable oil
* 1 chinese sausage, sliced thinly
* 2 tsp dark soy sauce
* 1 chicken inasal, peeled and sliced into 8 wedges
* 5 square wonton wrappers, cut into thin strips and deep-fried
* 2 tbsp fried garlic chips
* 3 tbsp green onions, sliced
1) Soak mushrooms in hot water until soft. Drain and slice into thin strips; set aside. Combine soaking liquid and stock or water to measure 8 cups; set aside.
2) Season fish fillets with 2 teaspoons grated ginger, salt and pepper. Cover and set aside in the refrigerator.
3) Place rice, stock or water and remaining ginger in a large pot. Simmer over low medium heat until rice is tender and cooked through, about 40 minutes, stirring occasionally to release starch and prevent grains from sticking. Season with salt and pepper halfway through cooking. Add more water or stock if congee is too thick. Ten minutes before turning off the heat, add fish.
4) Meanwhile, heat oil in a frying pan and fry until sausage is crisp. Add mushrooms and season with soy sauce. Set aside.
5) Divide congee among bowls. Top with sausage, mushrooms, salted egg, wonton strips, fried garlic and green onions.