“Exquisite Chinese Brunch: Luxury Pine Nut Congee with Poached Eggs and Crispy Shallot”

Allergens

None, this recipe is gluten-free and dairy-free.

Ingredients

• 1 cup jasmine rice, rinsed
• 6 cups water or chicken broth (gluten
• free)
• 1/2 cup pine nuts, toasted
• 6 large eggs
• 3 shallots, thinly sliced and deep fried
• Salt, to taste
• White pepper, to taste
• 2 tbsp vegetable oil
• Green onions, for garnish

Instructions

1. Rinse jasmine rice under cold water until the water runs clear, then add it to a large pot with water or chicken broth and bring to a boil. Lower the heat and let simmer until the rice is tender and has absorbed the liquid, about 20 minutes.
2. In the meantime, prepare an ice bath to halt the cooking of the poached eggs. Bring a small saucepan with water to a gentle simmer, then carefully crack each egg into a separate ramekin or bowl. One at a time, gently slide the eggs from the ramekins into the simmering water and cook for 3 4 minutes until the whites are set but yolks remain soft. Remove the cooked eggs with a slotted spoon and transfer them to the ice bath.
3. Once the rice is fully cooked and has absorbed all the liquid, use an immersion blender or food processor to blend the rice into a smooth congee texture. Stir in toasted pine nuts. Taste and adjust seasoning with salt and white pepper as needed.
4. To serve, divide the hot congee among 6 bowls, then carefully remove the poached eggs from the ice bath, gently drain them, and place each egg on top of the congee in its bowl. Top with crispy shallots and garnish with green onions for a vibrant presentation.

Chef’s Insight

The harmony of textures in this dish - from the velvety congee to the crispy shallots, and the soft poached eggs - creates a memorable mouthfeel that will impress your guests.

Notes

Feel free to experiment with other toppings such as dried shrimp, char siu, or roasted vegetables.