Congee
Ingredients: jasmine rice, chicken broth, salt, water, eggs · 60 min cook time · 420kcal · $7.50
Ingredients
0.75cup jasmine rice, 1cup chicken broth, 0.75teaspoon salt, 9cups water, 2large eggs, 3whole shallots, 0.5cup vegetable oil, 1tablespoon chili oil, 1tablespoon soy sauce, 1tablespoon black vinegar
Instructions
1. Rinse the jasmine rice thoroughly with water until the running water is clear, then shake off excess water.
2. Transfer the rinsed rice to a large Dutch oven and add chicken broth, salt, and water.
3. Bring the mixture to a boil over high heat, then reduce heat to maintain a vigorous simmer.
4. Place a lid on the pot with a wooden spoon in it to leave space for evaporation, and simmer for about 45 to 50 minutes until silky and tender.
5. Meanwhile, cook the jammy eggs in boiling water for 8 minutes, then transfer to cold water, peel, and set aside.
6. For the fried shallots, combine thinly sliced shallots and vegetable oil in a bowl. Microwave in intervals, starting with 5 minutes, then 2 minutes, and finally 30-second intervals until golden brown.
7. Serve the congee hot in bowls, topped with jammy eggs, fried shallots, chili oil, soy sauce, black vinegar, and any other desired toppings.
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