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1 cup rolled oats
3½ cups chicken stock
2 tbsp shiro miso (also known as white miso)
1 soft boiled egg, halved
chilli crisp, to taste (try my homemade version chilli crisp recipe)
Mushroom & kale topping:
100g (3.5 oz) dried shiitake mushrooms
2 tsp vegetable oil
100g (3.5 oz) roughly chopped kale
1 tbsp soy sauce
For the mushroom and kale topping, soak the mushrooms in boiling water for 15 minutes or until softened. Drain and reserve the mushroom soaking liquid. Remove and discard the stems and then finely slice the mushrooms.
Preheat the rice-cooker bowl in the Panasonic SR-HL151 Induction Heating Rice Cooker by selecting the Congee/Soup setting. Press Start. Allow to preheat for a minute and then pour in the 2 teaspoons of oil. Add the kale and toss to coat with the oil. Close the lid and cook for 2-3 minutes or until the kale has just wilted. Then toss through the mushrooms, close the lid and cook for another 3 minutes. Add the soy sauce. Close the lid and cook for another 5 minutes. Carefully remove the bowl from the rice cooker. Transfer the kale and mushroom mixture to a bowl and set aside.
Place the cleaned rice-cooker bowl back into the rice cooker. Add the oats and chicken stock. Close the lid and select the Congee/Soup setting again. Press start and cook for 1 hour.
Stir in the miso paste until incorporated into the oatmeal porridge. Divide the oatmeal congee among serving bowls. Top with the mushroom and kale (spoon over some of the cooking juices) and half an egg. Spoon over the chilli crisp and serve.
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