Cantonese Congee

Allan

My Attempt At Recreating a Hong Kong Memory

2 tablespoons safflower oil

2 tablespoons minced ginger

3 cloves garlic, minced

½ pound shiitake mushrooms, sliced into ⅛-inch thickness

1 cup jasmine / broken rice

4 to 6 cups Chicken Stock

3 to 5 cups water (make total 9 cups of liquid)

1 teaspoon salt, add more to taste

5 scallions, sliced at an angle in ¼" pieces

5 medium shallots, sliced thin

¼ pound Roasted Pork Belly

1 batch Chinese Donuts - Youtiao

1 batch Gooey Ramen Eggs

Heat the oil in a pot over medium-high heat. Add the minced ginger and garlic and cook for 30 seconds, until they start to become fragrant.

Add ½ of the mushrooms and rice, and sauté for another minute.

Carefully pour the broth and water into the pot. Sprinkle in the salt and stir. Bring the broth to a boil, uncovered.

Turn the heat to SUPER low - I use a diffuser - and cover the pot. Let the congee simmer for 1.5 to 2 hours, stirring every 15 minutes so that the rice doesn't stick.

While the rice is cooking, finely slice the shallots and sauté over low heat, stirring as needed and a bit of water if they start to burn, until they they are dark and caramelized.

Also saute the other ½ of the mushrooms over high heat.

When everything is ready to go, add a little soy to the rice for salt and add water if needed to make it the consistency you want.

Then put the chopped up pork belly in the bottom of the bowl with the egg. Ladle the rice into the bowl and let it sit for a few minutes to warm everything up.

Top with scallions, shallots, fresh ginger and mushrooms. Cut up 1 of the donuts and add on top!

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