Ingredients:

  • 1 cup Long-grain Jasmine Rice (or medium-grain)
  • 6 cups High-Quality Chicken Stock (low sodium)
  • 2 cups Cold Water
  • 4 thick slices Fresh Ginger (approx. 1/4-inch, lightly bruised)
  • 1 teaspoon Kosher Salt, divided
  • 1 teaspoon Neutral Oil (canola or grapeseed, optional)
  • White Pepper, to taste
  • Sesame Oil, for drizzling
  • 2 stalks Spring Onions, thinly sliced
  • 1 Tablespoon Crispy Fried Shallots or Onions

Instructions:

  1. Rinse the rice in a fine-mesh sieve under cold running water until the water runs completely clear. This is crucial for a silky consistency.
  2. In a heavy-bottomed pot, add the rinsed rice, optional neutral oil, chicken stock, cold water, bruised ginger slices, and a pinch of salt.
  3. Place the pot over medium-high heat and bring the liquid to a rolling boil, stirring occasionally to prevent the rice from sticking.
  4. Once boiling, skim off any foam or impurities that rise to the surface. Immediately reduce the heat to the lowest setting for a very gentle simmer.
  5. Cover the pot, tilting the lid slightly. Cook for 90 minutes, stirring thoroughly every 15 to 20 minutes, scraping the bottom of the pot each time to prevent scorching.
  6. After 90 minutes, the rice should have completely broken down into a thick, creamy porridge. If it is too thick, stir in an extra splash of hot water or stock to reach your desired consistency.
  7. Remove and discard the ginger slices. Taste the porridge base and season aggressively with the remaining salt and white pepper.
  8. Ladle the hot congee into warm bowls. Drizzle with sesame oil, and garnish generously with sliced spring onions and crispy fried shallots before serving immediately.