Chicken Congee with Chile-Raisin Oil
- Yield 4 servings
- Prep 15 mins
- Cook 35 mins
- Chile-Raisin Oil:
- 2 1/2 cups vegetable oil
- 1 cup minced shallots
- 1 cup dried chile flakes
- 1 cup chopped California raisins
- 1 tablespoon kosher salt
- Chicken Congee:
- 2 cups steamed raisin rice
- 16 cups chicken stock, reduced to 8 cups
- 2 teaspoons kosher salt
- 1/2 cup California raisins
- 1 cup julienne Smithfield or other salty ham
- 1 tablespoon vegetable oil
- 4 -- eggs, poached
- 4 tablespoons fried shallots
- 4 tablespoons minced green onions
- Chile-Raisin Oil: In sauté pan over high heat, heat oil and brown minced shallots; reduce heat to low and cook for 3 minutes. Stir in chile flakes and raisins; cook until oil turns red. Add salt to taste and set aside. (Will keep at room temperature for up to one month.)
- To prepare congee, fluff rice by hand or with a fork; turn into large pot; add reduced chicken stock. Bring to boil; reduce heat and simmer for 30 to 45 minutes or until rice breaks down and makes thin pudding. Stir in raisins and set aside. Meanwhile, sauté ham julienne in oil over low heat until crispy; crumble and set aside.
- To serve, poach eggs. Divide hot congee into four large soup bowls. Top each with 1 poached egg and 2 teaspoons Chile-Raisin Oil. Sprinkle with crumbled ham and garnish with green onions and fried shallots.
Recipe by Chef Alex Ong.