Ginger-Scallion Congee

ginger-scallion congee

Makes roughly 8 cups

ingredients

8 ounces shiitake mushrooms, stems removed and thinly sliced

1 cup jasmine rice, thoroughly rinsed, drained, and dried

1/4 cup sticky rice, thoroughly rinsed, drained, and dried

1-inch fresh ginger, peeled and roughly chopped

1 bunch scallions, ends trimmed, thinly sliced

1 teaspoon kosher salt, plus more to taste

8 to 10 cups chicken bone broth, or a combination of broth and filtered water

3 tablespoons white sesame seeds

3 tablespoons black sesame seeds

Toasted sesame oil, for serving

preparation

1. Add the mushrooms to a large stainless steel pot along with 3 to 4 tablespoons of water and saute over medium heat, stirring frequently, until softened and reduced in volume, about 6 minutes. Season with 1/4 teaspoon salt.

2. Add in the jasmine rice, sticky rice, and ginger and saute until the rice is beginning to brown, stirring frequently, about 3 minutes. Add in the scallions and 8 cups of bone broth or a combination of bone broth and water. *If your bone broth is unsalted, make sure to season at this step! My general rule of thumb is 2 to 3 teaspoons of kosher salt per 1 quart of bone broth (4 cups) but adjust to your taste.

3. Bring the pot to a simmer over medium-high heat. Reduce the heat to low and simmer for 1 hour, until the rice is mushy and the congee has a porridge-like consistency. If the pot becomes dry at any point, add in another cup of water or broth to loosen.

4. While the congee is simmering, toast the sesame seeds in a dry pan over medium heat, swirling the pan frequently, until they smell fragrant, about 2 minutes. Cool the seeds and lightly crush them in a mortar and pestle. Alternatively roughly chopped the cooled seeds.

5. Once the congee is finished simmering, stir in the crushed sesame seeds. I like to serve congee with an extra 1/2 cup or so of warm broth over top along with scallion greens, and a drizzle of sesame oil.