Congee
 
Makes 4 servings
Ingredients
  • 2 tablespoons vegetable oil
  • 1 tablespoon chopped garlic
  • ¼ cup diced shallot
  • 1 tablespoon grated ginger
  • ¼ teaspoon star anise (about 1 pod)
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon Chinese five-spice powder
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon ground white pepper
  • 1 cup jasmine rice
  • 1 (32-ounce) container chicken stock
  • 2 teaspoons kosher salt
  • ½ cup full-fat coconut milk
Instructions
  1. In a medium saucepan, heat oil over medium heat. Add garlic and shallots; sauté until soft and fragrant, about 3 minutes. Stir in ginger, star anise, cinnamon, five-spice powder, black pepper, and white pepper. Cook until lightly browned and fragrant, 2 to 3 minutes.
  2. Increase heat to medium-high. Add rice, stirring occasionally, until rice begins to brown and crisp, 5 to 8 minutes. Stir in stock and salt. Simmer until rice is broken and a little mushy, 18 to 20 minutes.
  3. Stir in coconut milk and season to taste. Serve immediately.
Recipe by Taste of the South at https://www.tasteofthesouthmagazine.com/chefs-south-josh-quick/