Recipe

Prep

• Peel the ginger with a spoon and slice thinly or mince finely.
• Thinly slice the garlic.
• Separate the whites and greens of the scallion and slice both thinly. Set greens aside for garnish. Optionally, place greens in small bowl of cold or ice water to keep crisp.
• Peel and slice the shallots to be about two credit cards thick.

Cooking

• Cook the congee: Wash the rice 1-2 times and place in a heavy bottomed pot. Add in chicken stock, ginger, garlic, and scallion whites. Bring to a boil, then simmer for 45-50 minutes or until desired texture is reached. Prop a wooden spoon in the pot under the lid to prevent boiling over. Add more water if necessary.
• Boil the eggs: While the congee is simmering, bring a small pot with about 2 inches of water to a boil. Place the eggs in the pot and reduce the heat to medium. Cook the eggs for 7 minutes or until desired doneness. Transfer eggs to an ice bath. Once cool, peel eggs and slice in half. Season if desired with salt and pepper.
• Fry the shallots: While the congee is simmering, place the shallots in a microwave-safe bowl. Cover shallots with oil. Place bowl in microwave and microwave on high for 4 minutes. While cooking, line a small baking tray with paper towels. Use a fork to scrape any stuck shallots off the side of the bowl. Continue to cook in 30-second increments until shallots are very lightly golden. They will continue to darken. Immediately remove from the microwave and scoop fried shallots onto prepared baking sheet using a spider and lightly toss to drain. Season with kosher salt while warm. After a few minutes, transfer shallots onto new paper towels.
• Season and serve: Once the congee reaches the desired oatmeal-like consistency, season lightly with salt and white pepper. Transfer to bowls. Top with scallion greens, soft-boiled eggs, sesame oil, chili oil, soy sauce, fried onions or shallots, and pork floss to taste.