Black Sesame & Mushroom Congee
Hēizhīma Mógu Zhōu (黑芝麻蘑菇粥)
Congee is one of the oldest and most beloved dishes in Chinese food culture, eaten across regions as both daily nourishment and seasonal medicine. In winter, warm, slowly simmered grains are considered especially supportive to the body, offering gentle digestion and steady energy. This version blends earthy mushrooms with nutty black sesame, a pairing valued not only for flavor but also for symbolic nourishment of the kidneys in traditional Chinese thought. The result is a soft, comforting bowl of porridge that warms from within.
What makes this dish worth learning?
Congee teaches the foundational principle of slow, mindful cooking, where transformation comes from time and tenderness rather than strong seasoning. It demonstrates how whole foods develop flavor through long simmering and how a single base (rice porridge) can adapt to countless seasonal needs. Learning congee is essentially learning the heart of Chinese home cooking.
Ingredients: (Serves 2–3)
- ½ cup white rice (short-grain preferred)
- 5 cups water or light vegetable broth
- 1 cup sliced mushrooms (shiitake preferred, any type works)
- 1 tbsp black sesame seeds, lightly toasted
- 1 tbsp light soy sauce
- 1 scallion, finely sliced
- Salt to taste
Tip: If black sesame seeds are unavailable: Use regular sesame seeds plus ½ tsp tahini or a very small pinch of black cocoa powder to approximate the deeper color and nuttiness.
Instructions:
Rinse the rice until the water runs mostly clear. Combine rice and water (or broth) in a pot and bring to a boil. Reduce to low heat and simmer uncovered.
Add the sliced mushrooms and continue cooking, stirring occasionally to prevent sticking. Congee will gradually thicken over 45–60 minutes; add water if you prefer a looser texture.
Once the rice breaks down and the porridge becomes creamy, season with soy sauce and a small pinch of salt. Stir in the toasted black sesame seeds.
Ladle into bowls and top with scallions. Serve warm.
Substitutions and Variations:
If shiitake mushrooms are unavailable, cremini or button mushrooms work well.
A drizzle of sesame oil may be added, though traditionally winter congee is kept simple.
For a sweeter, more nourishing version, omit soy sauce and stir in a spoon of crushed black sesame with a touch of rock sugar.
Health and Culinary Notes:
In TCM, winter foods emphasize gentle warmth and kidney nourishment. Black sesame is associated with supporting yin and blood, while mushrooms provide grounding, earthy energy. Congee itself is valued for strengthening digestion and offering sustained comfort during cold months. Its soft texture makes it suitable for all ages and easy on the stomach.
