Smoked Salmon Congee
1 package Latitude45 Smoked Roasted Salmon
3/4 cup jasmine white rice
4 cups chicken stock
4 cups water
1 tablespoon ginger, finely julienned
1 teaspoon garlic, minced
1 teaspoon salt
1 teaspoon fish sauce
1/4 cup soy sauce
2 teaspoons dark soy sauce
4 tablespoons mirin
Green onion, sliced
- Boil your eggs to your desired consistency. Boil for 7 minutes for a jammy center or 12 minutes for well done. Once boiled, remove from heat and add the eggs to an ice bath to firm up.
- Season the eggs. In a small mixing bowl, mix together the soy sauce, dark soy sauce and mirin. Add the peeled eggs into the bowl to marinate for at least 30 minutes, as you make your congee. The eggs can marinate for up to 3 days in the refrigerator.
- Wash your rice until the water runs clear. Strain and set aside.
- Cook the rice. In a large pot, add the chicken stock and water and bring to a boil. Add the strained rice and gently stir once. Then lower heat to medium heat. Do not stir the rice after this point this will cause the rice to stick to the bottom of pot. Boil for 25 minutes half covered with a lid to allow steam to escape. Do not cover fully.
- At 25-minute mark, use a whisk and rapidly stir the rice until it breaks down, about 1-2 minutes.
- Add aromatics and seasonings. Add in the julienned ginger, garlic, salt and fish sauce mix to combine. Heat for another 2 minutes. If you like the congee less thick, mix in another 1⁄2 cup of water and season with more salt to taste if needed.
- Serve the congee in a bowl topped with smoked salmon, minced cilantro and green onion and fried shallots. Drizzle with some chili oil if desired.