Kiki Aranita's Lazy Ginger Hapa Congee
Ingredients
- 1 (2-inch) segment gingerroot, peeled
- 2 cups leftover cooked white rice
- 1 quart chicken stock (more if you like thinner congee)
- Kosher Salt
- 1 cup cooked and cooled brown rice
- Thinly sliced scallions, for garnish
- Pork floss (get it from Chinatown, where it is called rousong), for garnish
- Soft boiled eggs (optional)
- Steamed bok choy (optional)
Instructions
- Put the ginger in a large pot with the cooked white rice, stock and a sprinkle of salt (not too much salt. The garnishes can be salty). Place the pot over low heat and cook, stirring every 20 to 30 minutes (or whenever you remember; it will be easier to remember once you start smelling it), until the rice is fluffy, about 40 to 60 minutes. Adjust your stock/rice ratio depending on how thin or thick you like your congee. I like mine as thick as the runniest scrambled eggs. Stir the cooked brown rice into the congee. Scoop the congee into individual bowls, and top each serving with scallions, pork floss, a soft-boiled egg (if using) and some steamed bok choy (if using).
