Congee with Bok Choy, Golden Fried Garlic, Green Chili & Soy

• 2/3 cup jasmine rice
• 4 to 6 cups stock
• 7 thick slices fresh ginger (unpeeled)
• 3 tablespoons Chinese Shao-xing rice wine
• 3 or 4 bok choy, or similar Chinese greens, steamed until tender, then sliced
• 4 or 5 large garlic cloves, peeled, thinly sliced, and gently fried in a little oil until pale golden and lightly crisp
• 2 or 3 scallions, trimmed and thinly sliced
• Shredded fresh ginger, steeped in rice vinegar
• 2 fresh, large green chiles (generally milder than red ones), sliced
• Light soy sauce
• Toasted sesame oil and/or chili oil

1. In a large, heavy-bottomed pot, mix together the rice, 4 cups stock, and the ginger and bring up to a simmer.
2. Cover and cook very gently indeed (a heat diffuser mat is helpful), for at least 1 hour or maybe longer, stirring from time to time; the desired consistency should be that of porridge, and with the rice and stock harmoniously married; you may need more stock to get it just right.
3. As ever, practice makes perfect.
4. (You may also prefer to cook it in a very low oven, covered, but it must be finished on the cooktop.)
5. Naturally, the rice will be overcooked almost to the point of submission.
6. Once you are happy with its consistency, fish out the ginger and discard, then add the rice wine and stir in.
7. To finish the congee, ladle it into bowls, distribute the garnishes as you see fit, then trickle on a little of the soy and oils.

jasmine rice, stock, ginger, rice wine, choy, garlic, scallions, fresh ginger, green chiles, soy sauce, sesame oil

Taken from www.cookstr.com/recipes/congee-with-bok-choy-golden-fried-garlic-green-chili-amp-soy (may not work)