Quick Mushroom Congee - cooking recipe

Ingredients

1 cup rice (Precooked)
7 cups of boiled water (Or chicken broth)
3 pieces shiitake mushrooms
1 tablespoon ginger, skinned and diced
1 tablespoon garlic, peeled and minced
1 tablespoon corn oil (optional)
1 tablespoon chicken bouillon
1 tablespoon oyster sauce
1 tablespoon soy sauce (Light)
Garnishes
1/2 cup green onion (chopped)
1 dash black pepper or 1 dash white pepper

Preparation

Wash the shiitake mushrooms thoroughly and then boiled with warm water for ten minutes or as long as needed until it's soft. Remove stems and slice when done.
Put the rice and water into a pot, loosen the rice by separating the grains, and let it boil in high heat for eight minutes. You may have to add more water or broth (Broth will give a more flavorful boost.) if the water is dissolving too fast.
TIP: Add a tablespoon of corn oil if you wish the congee to be smoother.
Add mushrooms, ginger, and garlic, and stir. Continue boiling for six minutes. Throughout this period, stir often to make sure the rice does not stick to the bottom of the pot.
Throw in the rest of the ingredients, stir, and boil for four minutes. Afterwards, lower the heat and let it simmer for two minutes.
Serve and sprinkle with garnishes as heart's desired.