Chinese Ginger Congee Rice Porridge Recipes

Steps:

• 1. Place all ingredients except the cilantro and scallions in a large heavy-bottomed saucepan or Dutch oven and bring to a boil over medium-high heat. Reduce the heat to medium low and cook at a lively simmer, stirring occasionally, until the rice has completely broken down and the mixture is creamy, about 1 hour.
• 2. Turn off the heat and remove the chicken to a cutting board. When it's cool enough to handle, shred the chicken into bite-sized pieces, discarding the cartilage and bones. Return the chicken shreds to the congee. Stir to combine, taste, and season with additional salt and pepper as needed. Ladle into bowls and top with cilantro and scallions.
• 3. NOTE: This is a recipe that may be added to or subtracted from and made with what is on hand. Pork may be substituted for the chicken and hard cooked eggs are often sliced and added. Chinese black mushrooms are sliced and added as well.
• 4. In China Congee is often eaten with salted duck eggs, lettuce and dace (Cirrhinus chinensis - Chinese mud carp) paste, bamboo shoots, pickled tofu, wheat gluten, with other condiments, meat or century eggs.

Steps:

• Heat a drizzle of oil in a large pot over medium heat. Sweat the shallot and ginger, stirring, until fragrant, 1 to 2 minutes. Add the rice and broth. Bring to a boil, then turn down to a simmer and cover. Cook until the rice has broken down and the mixture is thick and porridge-like, about 1 hour. Stir with a rubber spatula occasionally so the bottom doesn't stick. Remove the ginger and season to taste.
• Divide the congee into bowls. Top with a pile of Sauteed Greens (recipe follows), a drizzle of toasted sesame oil, a drizzle of sriracha and a couple turns of black pepper. Serve with Crullers (recipe follows) on the side.
• Whisk together the flour, sugar, baking powder, baking soda and salt in the bowl of a stand mixer or a large mixing bowl. Add the buttermilk, coconut oil and egg and knead with the dough hook for 7 to 10 minutes until the dough is smooth and elastic. Wrap with plastic and allow to rest in the refrigerator for 3 hours.
• Remove the dough from the refrigerator 1 hour before ready to use and allow to come to room temperature.
• Heat the neutral oil in a heavy bottomed pot to 375 degrees F.
• Roll out the dough on a lightly floured surface into a 20-by-6-inch rectangle that is about 1/4-inch thick. Cut into 12 vertical strips just over an inch wide, then cut each strip in half horizontally. Layer one half on top of the other and using a chopstick, press down in the center to adhere. Cover with plastic while you shape the others.
• When the oil is up to temperature, take one piece of dough and, holding both ends, stretch gently to triple the length (it should stretch very easily). Drop in the oil and fry for 30 seconds to 1 minute per side, or until lightly golden and puffy, gently turning with a spider. Remove to a rack and repeat in batches of 2 or 3, allowing oil to come back to temperature between each batch.
• Heat the oil in a large skillet or wok over medium heat. Add the dried chili peppers and garlic and toss around, cooking until fragrant and lightly toasty, 1 to 2 minutes. Add the mustard greens, a big pinch of salt and a couple turns of black pepper and cook for 4 to 5 minutes or until wilted, tender, and bright green. Add the sesame oil, rice vinegar and sesame seeds. Toss to combine.

Steps:

• Bring chicken and water to a boil in a 5-quart heavy pot, skimming froth. Add wine, ginger, scallions, and salt and cook at a bare simmer, uncovered, 20 minutes, or until breast meat is just cooked through. Trasfer 1 breast half with tongs to a bowl and continue to cook stock at a bare simmer, skimming froth as neccessary, 2 hours and 40 minutes. Meanwhile, cool chicken breast long enough to remove skin and bones, returning skin and bones to stock.
• Cool breast meat completely and tear into shreds. Chill shreds, covered, and bring to room temperature before serving.
• Pour stock through a large seive into a large bowl and discard solids. (you should have about 8 cups: if less, add water; if more, cook longer after adding rice.) Return stock to cleaned pot and add rice. Bring to a boil and stir. Reduce heat to low and simmer, covered until consistency of oatmeal, about 1 3/4 hours, stirring frequently during last 1/2 hour of cooking. (Congee will continue to thicken as it stands. thin with water if necessary.)
• Season congee with salt. Serve topped with chicken and accompaniments.