Chicken Liver Congee
 
 
Ingredients
  • ⅓ cup low sodium soy sauce
  • ¼ cup white miso
  • 2 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 2 tablespoons chili garlic sauce, or more to taste
  • 2 teaspoons honey
  • 4 pieces bacon
  • 1 bunch scallions, thinly sliced
  • 6 cloves garlic, thinly sliced, divided
  • 1 cup raw long-grain white rice, rinsed
  • ½ cup white wine
  • 6 cups chicken or vegetable stock (or a combination of stock and water), plus another cup more if needed
  • 12 fresh sage leaves, thinly sliced, plus more for garnish
  • 2 medium shallots, diced
  • Salt and freshly ground pepper
  • 1 ¼ pound chicken livers, rinsed, trimmed of stringy pieces, and minced
  • To serve:
  • 6 eggs, poached or soft-boiled (optional)
  • ¼ cup toasted pinenuts
Instructions
  1. In a medium bowl, whisk together the soy sauce, white miso, rice vinegar, sesame oil, chili sauce, and honey until thoroughly combined. Reserve.
  2. In large pot, head bacon over medium heat until crispy, turning occasionally, about 6 to 8 minutes. Remove bacon from pot, cool, and cut into thin strip. Reserve for garnish. Remove 2 tablespoons of the rendered bacon fat and reserve for later.
  3. Add scallions (reserve a handful for garnish) and half of your garlic to the pot. Cook, stirring frequently, until softened, about 4 to 5 minutes. Add the rice and cook for another minute. Add white wine and cook, stirring constantly, until most of the wine has cooked off, about 4 to 5 minutes. Add the stock and soy soy mixture (reserve about ¼ cup for serving). Bring the mixture to a boil, then reduce the heat to a low simmer. Stir occasionally so that the rice doesn't clump or stick at the bottom. Cook for 60 minutes, or until the porridge is thick and creamy. If the porridge begins to look dry, add a bit more stock or water as needed.
  4. While congee is coming to a boil, prepare the liver. Heat the reserved 2 tablespoons bacon in a large sauté pan over medium-high heat. Add the shallot, reserved garlic and sage and cook until lightly browned, 3 to 4 minutes. Season generously with salt and pepper to taste and add the chicken livers, cooking for 1 to 2 minutes. Add a splash of soy sauce to deglaze the pan, then add entire liver mixture to the pot of simmering rice. Stir to combine and stir mixture occasionally throughout the rest of the porridge’s cooking time. Taste, and adjust seasoning with a few dashes of soy sauce or ground black pepper, as needed.
  5. To serve, ladle congee into bowls and garnish some pine nuts, the reserved bacon, sage leaves, and green onions and top with a drizzle of the reserved soy-miso mixture. Add a poached or soft-boiled egg to each bowl, if desired.
Recipe by Allons-Eat! at https://www.allonseat.com/chicken-liver-congee/