STEP 1: Soak dried Gbolo fish in warm water for 1.5-2 hours until softened. Drain and flake into
bite-sized pieces, removing any bones or tough bits. Set aside.
STEP 2: Rinse jasmine rice until water runs clear. In a large heavy-bottomed pot, bring 8 cups
of stock to a boil. Add rice and stir well to prevent sticking.
STEP 3: Reduce heat to low and simmer partially covered for 45-60 minutes, stirring every 10 minutes
to prevent sticking. The rice should break down completely and create a creamy, porridge-like
consistency. Add more hot stock if needed.
STEP 4: While congee cooks, heat 1 tablespoon oil in a small pan over medium heat. Sauté julienned ginger
until fragrant and lightly golden (about 2 minutes). Add garlic and cook another minute. Set aside.
STEP 5: When rice is completely broken down and creamy, add light soy sauce, dark soy sauce, Shaoxing
wine, white pepper, and sugar. Stir well and taste.
STEP 6: Gently fold in the flaked Gbolo fish and sliced shiitake mushrooms. Simmer for 10-15 minutes,
stirring occasionally, until fish is heated through and mushrooms are tender.
STEP 7: Add the sautéed ginger-garlic mixture and sesame oil. Stir gently and let it rest for 2 minutes off heat.
STEP 8: Ladle into bowls and garnish with sliced green onions and cilantro. Serve with small dishes of chili oil,
fried garlic, and additional soy sauce on the side.