Mushu's Breakfast Congee
Why I Love This Recipe
From Binging with Babish cookbook
Ingredients You'll Need
-6 cups chicken stock
-1 cup jasmine rice
-1 (1-inch) knob fresh ginger, peeled and chopped
-1 shallot, finely chopped
-1 garlic clove, finely minced
-kosher salt & fresh ground black pepper
-8 slices bacon
-8 large eggs
-Sriracha for serving
In a large saucepan, combine the stock, rice, ginger, shallot, and garlic. Bring to a simmer over medium-high heat, then reduce the heat to barely maintain a simmer. Cook, stirring occasionally, until the rice has broken and formed a creamy porridge, about 1 hour.
Preheat oven to 375. Line a rimmed baking sheet with a wire rack. Arrange the bacon so each strip is curved and bake 15-20 minutes, until bacon is crisp. Reserve the bacon fat.
In a large nonstick pan, heat 1 tablespoon of the reserved bacon fat over medium high heat until shimmering. Working in batches and adding more bacon fat as needed, fry the eggs sunny side up, then reduce heat to medium. Fry 3-5 minutes, until the whites have set but the yolks are still runny. Transfer to a plate.
For each serving, ladle the porridge into a large bowl. Arrange two eggs and two strips of bacon on top to create a smiley face. Top with desired garnishes and serve with Sriracha.