Chicken Congee

Chicken Congee

Ingredients:

¾ cups arborio or sushi rice

8-10 cups chicken stock or chicken bone broth

2 teaspoons kosher salt

Toppings:

Soy sauce

Chili oil

Green onions - sliced

Sesame oil

Fried Shallots:

Thinly Sliced Shallot 

1 cup vegetable oil

Instructions:

1. Rinse the rice for 30 seconds under running water.

2. Add the rice, salt and chicken stock to a large pot or Dutch oven.

3. Bring the rice and broth to a boil and give it a good stir.

4. Put the lid askew on the rice and lower heat to simmer.

5. Cook for 2-1/2 hours or until rice is nice tender and the rice has bloomed.

6. Pour the vegetable oil into a small saucepan and place on high heat. After about 1 minute of the oil heating. Add there sliced shallots and turn heat to medium.

7. Let the shallots fry for about 30 seconds or until they become crispy and browned.

8. Spoon the shallots onto a plate lined with a paper towel and allow them to cool for a few minutes.

9. Serve your congee in a nice big bowl and add your preferred toppings!

Enjoy with love + salt!