Ginger Garlic Congee

Ingredients

• 180 g Jasmine Rice
• 1.2 l Chicken Stock
• 25 g Fresh Ginger
• 4 pcs Garlic
• 2 pcs Scallion
• 120 ml Neutral Oil
• 2 tbsp Light Soy Sauce
• 0.5 tsp White Pepper
• 2.5 tsp Kosher Salt
• 1 tsp Sesame Oil
• 2 pcs Shallot

Method

1. Thinly slice {fresh_ginger}, {garlic}, {shallot}, and {scallion}, keeping the {scallion} whites and greens separate for even cooking and a fresh finish.
2. Rinse {jasmine_rice} under cold water until the water runs mostly clear, then drain well so the congee cooks up silky rather than gluey.
3. Heat {neutral_oil} in a small saucepan over medium heat, add {shallot} with a small pinch of {kosher_salt}, and fry slowly for several minutes until deeply golden and crisp. Strain, reserving the shallot oil, and let the {shallot} drain so it stays crunchy.
4. In a medium pot over medium heat, warm a spoonful of the reserved shallot oil, add {fresh_ginger}, {garlic}, and the white parts of {scallion}, and cook briefly until fragrant. Add {jasmine_rice} with a pinch of {kosher_salt}, stir to coat, then pour in {chicken_stock} and bring to a gentle boil. Reduce to low and simmer, stirring often, until the grains break down and the congee turns creamy and soft.
5. Stir {light_soy_sauce}, {white_pepper}, and a few drops of {sesame_oil} into the {jasmine_rice} mixture over low heat, then taste and adjust with {kosher_salt} until the flavor is savory but gentle.
6. Ladle the hot congee into bowls and top with the green parts of {scallion} and the crispy {shallot} right before serving so the garnish stays fresh and crackly.