Chicken Congee with Crispy Shallots

• Chicken thigh(500 g)
• Steamed Rice(220 g)
• Chicken Broth(1.4 L)
• Shallot(3)
• Ginger(1 tbsp)
• Garlic(3 cloves)
• Green Onions(3)
• Rapeseed Oil(4 tbsp)
• Sesame oil(2 tsp)
• Soy sauce(1 tbsp)
• Salt(1 tsp)
• White Pepper(½ tsp)

Method

1. 1

   Thinly slice {Shallot}, finely grate {Ginger}, mince {Garlic}, and thinly slice {Scallions}, keeping the green and white parts separate.

   ~12 min

2. 2

   Heat {Vegetable oil} in a large pot over medium heat. Add the sliced {Shallot} and cook, stirring often, until golden and crisp, 8 minutes. Scoop out with a slotted spoon onto a plate lined with paper towel, leaving the oil in the pot.

   ~8 min

3. 3

   Add the white parts of the {Scallions}, {Ginger}, and {Garlic} to the pot and stir for 1 minute. Add {White rice}, {Chicken thigh}, {Chicken Stock}, {Salt}, and {White Pepper}. Bring to a gentle boil, then reduce to low.

   ~5 min

4. 4

   Simmer uncovered, stirring every so often to help the {White rice} break down, until the congee is thick and creamy and the {Chicken thigh} is very tender, 35 minutes.

   ~35 min

5. 5

   Lift the {Chicken thigh} out onto a board, shred it with two forks, then return it to the pot. Stir in {Soy sauce} and {Sesame oil}. If the congee feels too thick, loosen it with a splash of water until spoonable.

   ~2 min

6. 6

   Ladle into bowls and top with the crispy {Shallot} and sliced green parts of the {Scallions}.

   ~0 min