Instructions
Follow the steps and taste along the way.
Cook the rice until soft
Rinse the rice in cold water until the water is almost clear, then drain it. Bring 900 ml of water to a boil in a pot with the rice, ginger, and salt. Reduce the heat and simmer without fully covering the pot for 40 minutes; stir every few minutes, more often toward the end, so the porridge doesn't stick.
Soft-boil the eggs
Bring 700 ml of water to a rolling boil in a small pot. Carefully add the eggs and cook for 7 minutes. Transfer them to cold water, let them cool for 2 minutes, then peel.
Sauté the shiitake
Heat the neutral oil in a pan over medium-high heat. Add the shiitake and sauté for 6 to 8 minutes, stirring occasionally, until tender and golden-brown in spots around the edges.
Finish the porridge
When the rice is very soft and the porridge is thick but still spoonable, stir in the soy sauce, sesame oil, and lime juice. Taste; the soy sauce will add saltiness, and the lime should make the flavor pleasantly fresh.
Divide into bowls and serve
Divide the porridge between two bowls. Top with the sautéed shiitake, halved eggs, and spring onion. Serve immediately while the congee is hot and the mushrooms are still slightly crisp around the edges.
