Paleo Chinese Breakfast Congee with Shiitake Mushrooms & Bacon

Allergens

None

Ingredients

• 1 cup jasmine rice, rinsed
• 6 cups bone broth (preferably chicken or beef)
• 4 oz bacon, diced
• 3 cups shiitake mushrooms, sliced
• 2 tbsp sesame oil
• Salt and pepper, to taste
• Green onions, thinly sliced (for garnish)
• Cilantro leaves (for garnish)

Instructions

1. In a large pot or pressure cooker, combine rinsed jasmine rice and bone broth. If using a pressure cooker, follow the manufacturer's instructions for cooking time (usually 20 minutes). If using a regular pot, bring to a boil, then reduce heat to low and cover, simmering for about 35 40 minutes or until the rice has absorbed the broth and created a thick porridge consistency.
2. In a separate pan, cook diced bacon over medium heat until crispy. Remove from pan and drain on paper towels. Set aside.
3. In the same pan used for cooking the bacon, add sliced shiitake mushrooms and cook until they release their moisture and become tender. This should take about 5 7 minutes. Season with salt and pepper to taste.
4. Once the congee has reached the desired consistency, stir in the cooked bacon and shiitake mushrooms. Heat through for an additional 2 3 minutes.
5. To serve, ladle the congee into bowls and garnish with green onions and cilantro leaves.

Chef’s Insight

The combination of savory bacon, earthy shiitake mushrooms, and fragrant sesame oil creates a well-balanced flavor that is both comforting and satisfying.

Notes

Feel free to add other vegetables or proteins to this dish according to your preferences and dietary needs.