Congee With Chinese Crullers and Sauteed Greens
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1771
- Total Fat
- 139
- Saturated Fat
- 13
- Carbohydrates
- 118
- Dietary Fiber
- 12
- Sugar
- 11
- Protein
- 21
- Cholesterol
- 48
- Sodium
- 2234
- Total: 4 hr 30 min
- Active: 1 hr
Ingredients
For the Crullers:
2 1/4 cups all-purpose flour, plus more for dusting
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
1/2 cup buttermilk, at room temperature
1 tablespoon coconut oil, softened but not melted
1 large egg, at room temperature
3 quarts vegetable oil, for frying
For the Congee:
Vegetable oil
1 medium shallot, finely chopped
1 2-inch piece fresh ginger, halved lengthwise
1 cup jasmine rice
7 cups chicken or vegetable broth
Kosher salt
Toasted sesame oil and sriracha, for topping
Freshly ground pepper
For the Greens:
1 tablespoon vegetable oil
3 dried red chile peppers (such as chiles de arbol), stemmed
4 cloves garlic, thinly sliced
2 bunches mustard greens (1 1/2 to 2 pounds), stemmed and roughly chopped
Kosher salt and freshly ground pepper
1 teaspoon toasted sesame oil
1 teaspoon unseasoned rice vinegar
Toasted sesame seeds, for topping
Directions
- Make the crullers: Whisk together the flour, sugar, baking powder, baking soda and salt in the bowl of a stand mixer. Add the buttermilk, coconut oil and egg and knead with the dough hook until the dough is smooth and elastic, 7 to 10 minutes. Wrap in plastic wrap and let rest in the refrigerator, 3 hours.
- Remove the dough from the refrigerator 1 hour before ready to use and let sit at room temperature.
- Heat the 3 quarts vegetable oil in a large heavy pot until the oil registers 375 degrees F on a deep-fry thermometer. Roll out the dough on a lightly floured surface into a 6-by-20-inch rectangle, about 1/4 inch thick. Cut lengthwise into about 12 strips, just over an inch wide; cut each strip in half crosswise. Lay one half on top of the other and, using a chopstick, press down in the center so the two halves adhere. Cover with plastic wrap while you shape the others.
- When the oil is up to temperature, take 1 piece of dough and, holding both ends, stretch gently to triple the length (it should stretch very easily). Drop in the oil and fry, gently turning with a spider, 30 seconds to 1 minute per side, or until lightly golden and puffy. Remove to a rack and repeat in batches of two or three, allowing the oil to return to temperature between each batch. Set aside.
- Make the congee: Heat a drizzle of vegetable oil in a large pot over medium heat. Add the shallot and ginger and cook, stirring, until fragrant, 1 to 2 minutes. Add the rice and broth. Bring to a boil, then turn down the heat, cover and simmer until the rice breaks down and the mixture is thick and porridge-like, about 1 hour, stirring occasionally with a rubber spatula so the bottom doesn’t stick. Remove the ginger with a slotted spoon and season with salt.
- While the congee is cooking, make the sauteed greens: Heat the vegetable oil in a large skillet or wok over medium heat. Add the chile peppers and garlic and cook, tossing, until lightly toasted, 1 to 2 minutes. Add the mustard greens, a big pinch of salt and a couple turns of pepper; cook until tender and bright green, 4 to 5 minutes. Add the sesame oil, rice vinegar and a sprinkle of sesame seeds. Toss to combine.
- Divide the congee among bowls. Top with a pile of sauteed greens, a drizzle each of sesame oil and sriracha and a couple turns of pepper. Serve with the crullers.