Casserole Congee with Lap Cheong

Casserole Congee with Lap Cheong

Cooking difficulty: cutting (elementary)
Cooking time: more than one hour
Ingredients: 1/4 cup of white rice; 3 cups of water; 1 preserved sausage;1 carrot; several wood ear mushroom; several dried shrimps
Seasonings: 1/2 tsp of Sesame oil; 2g black pepper; 2g shallot; 2g ginger


Casserole Gruel with Lap Cheong1. Clean white rice, add sesame oil, soak in water for about 2 hours. The proportion of white rice to water is 1 to 12. Adding sesame oil is helpful in cooking white rice.





Casserole Gruel with Lap Cheong2. Soak wood ear mushroom in boiling water beforehand. Then clean carrot, ginger, shallot, sausage and wood ear mushroom, cut them into fine sections respectively.





Casserole Gruel with Lap Cheong3. Add ginger, sausage, dried shrimps into soaked white rice, place the casserole on the stove fire. After boiling on high heat, skim off the foam and turn to low heat. Mix unceasingly while cooking until the white rice is melted.





Casserole Gruel with Lap Cheong4. Add carrot, wood ear mushroom, cook for about 2 minutes and switch off the heat. Add black pepper, shallot and sesame oil. Serve. We may not eat it until it turns mildly hot.