Ginger-Scallion Harees Congee (Emirati × Chinese)

Method

1. Toast the bulgur in a 20 cm heavy pot over medium heat for 3 min, stirring, until it smells nutty. Toasting gives the congee a deeper, roasted flavour.

   Add in this stepCoarse bulgur 100 g

   medium heat

2. Add the stock (keep about a cupful aside), the whole chicken thighs and half the ginger, thinly sliced. Bring to the boil over high heat and skim, then turn down to low heat, set the lid ajar and simmer for 28 min. Stir every 5 minutes so it doesn't stick. It's ready when the bulgur has completely softened and the chicken is cooked through.

   Add in this stepChicken stock (low-salt) 1¼ LBoneless chicken thighs 300 gFresh ginger 7.5 g

   high heat→low heat

3. Lift out the chicken and shred it; discard the ginger slices. Over low heat, beat the porridge hard with a wooden spoon for 5 min until thick and silky like harees, then loosen it to your liking with the reserved stock, heated. Season with the salt and white pepper.

   Add in this stepChicken stock (low-salt) ¼ LSalt ½ tspGround white pepper 1 pinch

   low heat

4. For the ginger-scallion oil, thinly slice the spring onions, finely chop the remaining ginger and put both in a heatproof bowl. Heat the oil in a small pan over medium heat for 1 min, until it shimmers and is just about to smoke (about 180 °C), then carefully pour it over the spring onions and ginger. It will sizzle hard, so keep your face back.

   Add in this stepSpring onions (scallions) 2Fresh ginger 7.5 gVegetable oil 2 tbsp

   medium heat

5. Ladle the congee into bowls, top with the shredded chicken and a generous spoonful of ginger-scallion oil, and finish with a few drops of soy sauce and sesame oil.

   Add in this stepLight soy sauce 2 tspToasted sesame oil 1 tsp