Taro Savory Congee
A classic Taiwanese-style taro savory congee. Taro, shiitake mushrooms, dried shrimp, and ground pork are stir-fried to bring out their fragrance before being simmered with pre-sautéed white rice. Salted duck egg yolk and kelp salt provide a rich, savory base. Before serving, stir in chopped celery and white pepper for a fragrant dish with perfectly defined rice grains.
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🍳 Cooking Flow
Soak white rice for 20 minutes and drain; prepare and chop vegetables, mushrooms, and salted duck eggs. → Pan-fry the taro cubes until the surface is golden brown and slightly crispy, then set aside. → Stir-fry dried shrimp, shiitake mushrooms, and ground pork in order, remove from the pan, then stir-fry the white rice until dry and translucent. → Return the cooked ingredients and taro to the pot, add crushed salted egg yolk, kelp salt, and plenty of water; bring to a boil and simmer over medium-low heat for 15 minutes. → Add salted egg white and shimeji mushrooms; simmer for another 10 minutes, then turn off the heat and stir in the celery and white pepper.
Cooking Steps
Brief Cooking Order
Soak white rice for 20 minutes and drain; prepare and chop vegetables, mushrooms, and salted duck eggs. → Pan-fry the taro cubes until the surface is golden brown and slightly crispy, then set aside. → Stir-fry dried shrimp, shiitake mushrooms, and ground pork in order, remove from the pan, then stir-fry the white rice until dry and translucent. → Return the cooked ingredients and taro to the pot, add crushed salted egg yolk, kelp salt, and plenty of water; bring to a boil and simmer over medium-low heat for 15 minutes. → Add salted egg white and shimeji mushrooms; simmer for another 10 minutes, then turn off the heat and stir in the celery and white pepper.
Introduction
A classic Taiwanese-style taro savory congee. Taro, shiitake mushrooms, dried shrimp, and ground pork are stir-fried to bring out their fragrance before being simmered with pre-sautéed white rice. Salted duck egg yolk and kelp salt provide a rich, savory base. Before serving, stir in chopped celery and white pepper for a fragrant dish with perfectly defined rice grains.
Step 1
Wash the white rice and soak in water for about 20 minutes, then drain before use.
Step 2
Prep ingredients: finely chop the celery; remove stems and slice the fresh shiitake mushrooms; trim the base of the shimeji mushrooms and pull them apart; cut the taro into small cubes; peel the salted duck eggs and separate the whites from the yolks, tearing the whites into small pieces.
Step 3
Heat a pan with appropriate oil, add the taro cubes and stir-fry until the surfaces are slightly browned and a thin crust forms, then remove and set aside.
Step 4
In the same pan, add a little more oil, sauté the dried shrimp until fragrant, then add the sliced shiitake mushrooms and stir-fry until soft and moisture has evaporated.
Step 5
Add ground pork to the pan and break it up, sprinkle with a little pepper salt for seasoning, stir-fry until the meat is browned and the Maillard reaction occurs, then remove the mushroom and pork mixture and set aside.
Ingredients List
Important Notes
💡 It is recommended to pan-fry the taro first to lock in the aroma and prevent it from dissolving and becoming mushy while the congee cooks.
💡 Stir-frying the white rice before boiling makes the congee more fragrant and helps the rice grains stay distinct without becoming overly gelatinous.
💡 Add the salted egg yolk and egg white separately: yolk first helps it melt into the broth for a rich, silky texture; egg white is very salty, so add it later to control the overall saltiness.
💡 You can use two or more types of mushrooms (like shiitake and shimeji) to add depth to the broth through layered umami flavors.
💡 Stir the celery in after turning off the heat, using the residual warmth to retain its crisp texture and fresh aroma.
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