Full of restorative goodness, this clever, quick-cook congee bypasses hours on the stove by using microwavable rice. Crisp kale chips bring a delightful contrast, while earthy shiitake and a ginger dressing enhance the delicate flavour of the rice.
Preheat oven to 190°C fan-forced. Remove stems from shiitake mushrooms and slice mushrooms into thirds. Thinly slice onion. Heat vegetable oil in a large saucepan over medium heat. Add shiitake and onion and cook, stirring, for 5 minutes or until soft and caramelised.
Add rice, stock cubes and 1 litre (4 cups) water and bring to the boil. Reduce heat to low and simmer, stirring occasionally to ensure rice doesn’t stick to pan, for 30 minutes or until rice has broken down a little and mixture has thickened slightly.
Tear kale from stems and into small, palm-sized pieces. Place in a mixing bowl with sesame seeds and 20ml (1 tablespoon) sesame oil. Massage kale with oil and arrange in a single layer on a lined baking tray. Bake for 6 minutes or until crisp. Remove kale from tray, place on paper towel and set aside.
Finely grate garlic and ginger. Place in a small bowl with soy sauce, rice wine vinegar and remaining sesame oil and stir to combine.
Using a hand-held stick blender, partially blend congee until thick and creamy. You want to leave most of it unblended, so it remains nice and textural.
Divide congee between bowls, top with sesame kale and drizzle over ginger dressing to serve.