Congee with soft-boiled egg and crispy scallions

• 200 g jasmine rice
• 1 ½ l water
• 1 l low-sodium chicken brothstore-bought
• 20 g fresh gingerpeeled and thinly sliced into coins
• 1 tsp kosher salt
• 4 large eggs
• 6 scallionsthinly sliced, whites and greens separated
• 3 tbs neutral oilsuch as avocado oil or vegetable oil
• 2 tbs toasted sesame oil
• 2 tbs soy saucestore-bought
• ½ tsp white pepper

1. 1

   Rinse the jasmine rice under cold water until the water runs mostly clear, about 30 seconds. Add the rinsed rice, water, chicken broth, ginger slices, and salt to a large pot. Bring to a boil over high heat — you'll see big rolling bubbles, about 5 minutes.

2. 2

   Once boiling, reduce heat to low, partially cover the pot, and let the congee simmer. Stir every 5 minutes or so, scraping the bottom to prevent sticking. The rice will break down into a creamy, porridge-like consistency — it should coat the back of a spoon, about 20-25 minutes. If it gets too thick, splash in a little more water.

   Tip: Stirring occasionally actually helps break the rice grains down faster, releasing more starch for that silky texture.

3. 3

   While the congee simmers, bring a small saucepan of water to a boil. Gently lower the eggs in with a spoon, then reduce heat to maintain a gentle simmer — small bubbles lazily breaking the surface. Cook for exactly 7 minutes for a jammy, just-set yolk.

4. 4

   Transfer the eggs to a bowl of ice water (or cold running water) and let them cool for at least 2 minutes until comfortable to handle. Peel carefully and halve lengthwise — the yolks should be deep golden and slightly custardy in the center.

5. 5

   In a small skillet, heat the neutral oil over medium heat. Add the scallion whites and cook, stirring frequently, until they turn golden and crispy at the edges and smell toasty-sweet, about 2-3 minutes. Remove from heat immediately — they'll continue to darken.

   Tip: Watch carefully, scallions go from golden to burnt quickly. Pull them off the heat the moment they look light gold.

6. 6

   Fish out and discard the ginger slices from the congee. Stir in the white pepper and soy sauce. Taste and adjust salt if needed. Ladle the congee into bowls, top each with a halved soft-boiled egg, spoon the crispy scallion oil over the top, scatter the raw scallion greens, and finish with a drizzle of toasted sesame oil.

   Tip: Keeps in the fridge for up to 3 days — it will thicken as it sits. Reheat gently on the stovetop with a splash of water or broth, stirring until loose and creamy again. Store eggs separately.

• large pot (4-liter (4-quart))
• ladle
• small skillet (20cm (8-inch))

Per serving

Nutritional values are estimates only.