Spring Allium Chicken Congee with Hot Garlic Chili Crisp
Source: Gaby Maeda, Friends and Family, and Christina Teav-Liu, Mama Teav’s
Recipe Type: Entrees | Seasons: Spring
This recipe was demonstrated at the Foodwise Classroom on March 28, 2026.
Serves 4 to 6
INGREDIENTS
Spring Allium-Ginger Sauce
2 ounces green garlic, thinly sliced
2 ounces spring onion, thinly sliced
2 ounces scallion, thinly sliced
2 ounces ginger, minced
1 teaspoon salt
1 cup neutral oil (like rice bran)
Chicken Congee
1 cup medium grain rice
7 cups chicken broth
1 cup water (reserves)
1-2 slices ginger (optional)
1 tablespoon salt
Mama Teav’s Hot Garlic Chili Crisp, to taste
PREPARATION
- To make the sauce: Place green garlic, spring onion, scallions, ginger and salt in a metal mixing bowl. Set an ice bath (ice and water) in a larger metal mixing bowl.
- Heat neutral oil in a sauce pot over medium-high heat until it reaches at least 400ºF or its smoke point.
- Pour hot oil over allium-ginger mix and place the bowl containing the sauce over the bowl with the ice bath.
- Spin the bowl containing mixture while running a rubber spatula along the side of the bowl to cool down quickly.
- Once mixture is completely cool, store in an air-tight container in the refrigerator. Makes 1 1/2 cups and lasts up to 5 days.
- To make the congee: Rinse the rice 3-5 times. Lightly crush it with your hand or pulse it once or twice in a blender.
- Bring broth and any aromatics to a boil. Add rice. Stir it well so nothing sticks. Lower to a steady simmer, partially covered for 30-45 minutes. Too thick? Add splashes of that reserved hot water. Too thin? Let it cook uncovered for a few minutes.
- Add Mama Teav’s Hot Garlic Chili Crisp, Spring Allium-Ginger Sauce, and other desired toppings before enjoying.
