Ginger Scallion Congee with Quick Pickled Radish

Creamy jasmine-rice congee simmers with chicken broth, sharp ginger, and scallions, finished with quick-pickled daikon and a thread of sesame oil. In the spirit of Lantern Steam Over Bianliang, it echoes the night-stall comforts Meng Yuanlao catalogued along the Imperial Way.

Serves 4

Estimate for one serving

• 405 cal
• 7.2g protein
• 22.5g carbs
• 4.7g fat
• 2g fiber

Every recipe here is free to read.

Ingredients

• 1 cup jasmine rice
• 8 cups chicken broth
• 3 tablespoons minced fresh ginger
• 6 scallions
• 1 medium daikon radish
• 3 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil
• 1 teaspoon salt

Instructions

1. 1Rinse the rice until water runs clear then combine with chicken broth and half the minced ginger in a large pot.
2. 2Bring to a boil then reduce to a gentle simmer, stirring occasionally for 35 minutes until rice breaks down into a creamy porridge.
3. 3While congee simmers, slice daikon radish into thin matchsticks, toss with rice vinegar, salt and sugar then set aside for 15 minutes.
4. 4Finely slice scallions, keeping white and green parts separate. Stir scallion whites and remaining ginger into the finished congee along with sesame oil and soy sauce.
5. 5Ladle hot congee into bowls, top with drained pickled radish and scallion greens.