Silky Cantonese Congee with Pork Rib Broth and Crispy Shallots

Method

1. Rinse the rice 2 or 3 times, drain, toss with the oil and salt, then spread it flat in a zip-top bag and freeze for at least 2 h. As the water inside the grains freezes, they crack, so they break down much faster and smoother. Soak the dried shiitake in some of the measured water, warmed, for at least 30 minutes.

   Add in this stepJasmine rice 100 gVegetable oil (for the rice) 1 tspSalt (for the rice) 1 pinchDried shiitake mushrooms 3Water 225 ml

2. Put the ribs in a pot, cover with cold water, bring to a boil over high heat and boil for 3 min to release blood and scum. Drain and rinse the ribs well under running water. This keeps the congee clean-tasting and clear.

   Add in this stepPork spare ribs 250 g

   high heat

3. Lift out the shiitake and slice thinly; pour off the soaking liquid, leaving any grit behind. Slice part of the ginger and cut the rest into fine matchsticks for the topping. Put the remaining water, the shiitake liquid, ribs, shiitake and sliced ginger in a 20 cm pot and bring to a boil over high heat. Add the frozen rice straight from the freezer (don't thaw), stir along the bottom, and once it boils again, turn down to medium-low heat, set the lid ajar and simmer for 1 h 10 min, scraping the bottom every 10 minutes.

   Add in this stepWater 1,275 mlFresh ginger 12 g

   high heat→medium-low heat

4. Meanwhile, cut the pork into thin 3 mm strips and mix with the light soy sauce, cornstarch, white pepper and sesame oil. Leave for 15 min.

   Add in this stepLean pork shoulder or loin 120 gLight soy sauce 1½ tspCornstarch 1 tspWhite pepper (for the marinade) 1 pinchToasted sesame oil (for the marinade) ½ tsp

5. Slice the shallots evenly 2 mm thick. Put the shallots and oil together in a 16 cm small pan (start in cold oil) and fry over medium heat for 7 min, stirring. As soon as they turn light golden, pour them through a sieve and spread on paper towels; they keep darkening after they come out, so don't wait for deep brown. Save the shallot oil. Stay by the pan the whole time.

   Add in this stepShallots 2Vegetable oil (for frying the shallots) 4 tbsp

   medium heat

6. Lift out the ribs, pull off the meat and return it to the pot; discard the bones. Whisk the congee hard for about 1 minute to break the last grains into a silky texture, adding hot water if it is too thick. Raise the heat to medium heat, add the pork strips one by one, add the diced century egg and simmer for 3 min, until the pork is white all the way through. Season with salt.

   Add in this stepCentury eggs 1Salt (to season) to taste

   medium heat

7. Ladle into bowls, drizzle 1 teaspoon of shallot oil over each, and top with crispy shallots, scallions, ginger matchsticks and white pepper.

   Add in this stepScallions 1Fresh ginger 8 gWhite pepper (to finish) to taste