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Una gachas de arroz chino sedosa y reconfortante que ha sido un alimento básico para el desayuno y la comodidad en toda Asia durante siglos. Esta versión clásica utiliza una base simple de caldo de pollo, cocinando arroz blanco de grano largo a fuego lento hasta que se descompone en una gachas cremosa y aterciopelada. Infinitamente personalizable con coberturas, es el lienzo en blanco definitivo — nutritivo cuando estás bajo el clima, satisfactorio en una mañana fría, y profundamente reconfortante en cualquier época del año.

Instrucciones

1. 1

   Rinse the long-grain white rice in a sieve under ^[cold running water], stirring with your hand, until the water runs mostly clear — about 30 seconds. This removes excess starch. Drain well.

2. 2

   In a pot or Dutch oven, combine the rinsed long-grain white rice, chicken broth, water, ginger coins, and smashed garlic. Stir to combine and bring to a boil over ^[high heat].

3. 3

   Once boiling, reduce the heat to ^[low] and stir the pot well, scraping the bottom to prevent sticking. Cover with the lid slightly ajar (to allow steam to escape) and simmer, stirring every 10–15 minutes, for 45–60 minutes. The long-grain white rice should fully break down into a thick, creamy porridge. If it thickens too much, add water a splash at a time to reach your preferred consistency.

4. 4

   While the congee cooks, prepare your toppings: slice the green onions, julienne the ginger (if using), soft-boil or poach any eggs, and set all toppings out in small mixing bowl for serving.

5. 5

   When the congee is done, remove and discard the ginger coins and garlic cloves. Stir in the sesame oil, salt, and white pepper. Taste and adjust seasoning — it should be savory and well-seasoned on its own.

6. 6

   Ladle the congee into bowls and top with green onions, a drizzle of soy sauce, and any optional toppings you like: julienned ginger, fried shallots, cilantro, a soft-boiled eggs, or a swirl of chili oil. Serve immediately.