The Breakfast Paradox
Silky Sardine Congee with Cookie Butter Swirl and Crisp Shallots
30 minutes
Serves 4
BreakfastChineseNut-free
Herb's take
Prepare for a breakfast that breaks the rules and your expectations: creamy congee meets umami-rich sardines, united by a surprisingly harmonious cookie butter finale. You'll master the art of silky rice porridge and learn that sweet and savory are not enemies, they're breakfast collaborators.
Ingredients
Yield
4
Instructions
- 01Rinse the jasmine rice under cold water until the water runs mostly clear.
- 02In a large pot, combine rinsed rice, 7 cups water, ginger coins, and kosher salt. Bring to a boil over high heat, then reduce to a bare simmer and cook uncovered, stirring every 5 minutes, for about 25 minutes, until the rice breaks down and porridge is creamy.
- 03While the congee simmers, heat neutral oil in a small saucepan over medium until shimmering. Add sliced shallots and fry, stirring, until deep golden and crisp, 3-5 minutes. Remove with a slotted spoon to a paper towel. Reserve 1 tablespoon of the shallot oil.
- 04When congee is nearly done, remove ginger slices and discard. Stir in three quarters of the scallions.
- 05Gently fold in the drained sardines, breaking them up slightly but leaving some larger pieces for visual contrast. Simmer for 2 more minutes to heat through.
- 06Ladle congee into bowls. Drizzle each with a swirl of cookie butter (about 1.5 teaspoons per bowl), soy sauce, sesame oil, and a little of the reserved shallot oil.
- 07Top generously with fried shallots and remaining scallions. Serve immediately.
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