Food & Wine USA - (01)January 2020

48

H

A

N

D

B

O

O

K

Spicy Sesame, Bacon, and Egg

Congee

ACTIVE 55 MIN; TOTAL 1 HR 15 MIN

SERVES 4

Taking a cue from chef Mei Lin of Night-

shade in Los Angeles, we’re adding spicy

pork, creamy egg yolks, and crunchy ses-

ame to classic rice congee. Low and slow

cooking is the key to its great texture;

adjust the heat as needed to maintain a

gentle bubble that results in tender grains.

1 small shallot, thinly sliced

lengthwise (about^1 /^4 cup)

(^1) / 4 cup white vinegar
1 Tbsp. granulated sugar
21 / 2 tsp. kosher salt, divided, plus more
to taste
2 Tbsp. light brown sugar
1 Tbsp. white sesame seeds
1 tsp. black sesame seeds
1 tsp. gochugaru
(^1) / 2 lb. bacon slices
8 cups water
(^3) / 4 cup uncooked short-grain white
rice, rinsed under cold water
4 large egg yolks
Toasted sesame oil, for drizzling

1. Stir together shallot, vinegar, granu-
   lated sugar, and 1 teaspoon salt in a small
   bowl until salt and sugar dissolve. Let
   stand at room temperature 45 minutes.
   2. Meanwhile, preheat oven to 350°F. Stir
   together brown sugar, white and black
   sesame seeds, and gochugaru in a small
   bowl. Arrange bacon slices in a single layer
   on a large aluminum foil–lined rimmed
   baking sheet. Bake in preheated oven 20
   minutes; flip bacon slices, and sprinkle
   with brown sugar mixture, pressing to
   adhere. Bake at 350°F until sugar has
   melted, 7 to 10 minutes. Transfer cooked
   bacon to a wire rack set inside another
   foil-lined rimmed baking sheet; let cool.
   Coarsely chop bacon, and set aside.
   3. Meanwhile, stir together 8 cups water
   and rice in a large, heavy-bottomed
   saucepan. Bring to a simmer over medium-
   high; reduce heat to medium-low, and
   cook, gently stirring bottom and edges of
   pan with a wooden spoon to prevent stick-
   ing, until congee is thick and creamy,
   about 45 minutes, adjusting heat as
   needed to maintain a gentle simmer. Stir
   in remaining 1^1 / 2 teaspoons salt.
   4. Ladle hot congee into 4 serving bowls;
   top each with 1 egg yolk. Top evenly with
   chopped bacon and pickled shallot, and
   drizzle with toasted sesame oil. Serve
   immediately. —KELSEY YOUNGMAN
   MAKE AHEAD Cooked and cooled bacon
   may be stored in an airtight container in
   refrigerator up to 3 days.
   NOTE Look for gochugaru (coarsely
   ground chile flakes) at your local Asian
   market.

JANUARY 2020