Butternut Squash Congee With Crispy Shallots And Soft Boiled Eggs Food

BUTTERNUT SQUASH CONGEE WITH CRISPY SHALLOTS AND SOFT-BOILED EGGS

Steps:

• Put the rice in a medium bowl and cover with water; drain. Repeat twice; drain well in a fine-mesh sieve. (This will help remove some of the starch.) Transfer the rinsed rice back to the bowl and add 1 1/2 tablespoons salt with 1 teaspoon of the vegetable oil. Mix well with your hand or a rubber spatula and let sit for five minutes.
• Meanwhile, pulse the butternut squash in a food processor until finely chopped. (If you are using a mini food processor, do this in batches.) Set aside.
• Rinse the rice twice with cold water to remove the excess salt, then drain and transfer to a medium nonstick saucepan. Add the broth and butternut squash. Bring to a boil over medium-high heat, then reduce the heat to a medium-low simmer. Cover and cook, stirring occasionally to prevent burning, until the consistency resembles oatmeal and the butternut squash is completely soft, bright orange and incorporated into the congee, about 30 minutes. Add the white pepper and season with salt.
• While the congee cooks, placed the eggs in a small saucepan, cover with cold water and add the vinegar. Bring to a boil, cover and remove from the heat. Let sit for 5 minutes. Drain and rinse under cold water; peel, then halve each egg lengthwise. Set aside.
• Heat the remaining 2 tablespoons plus 2 teaspoons vegetable oil in a small skillet over medium heat until shimmering. Add the shallots and gently fry, stirring, until golden brown, 4 to 5 minutes. Remove with a slotted spoon to a paper towel-lined plate. Lightly sprinkle with salt.
• Divide the congee among 4 shallow bowls. Top each with 2 egg halves. Garnish the congee with the ginger, scallions, cilantro and crispy shallots. Drizzle with sesame oil, if desired. Enjoy while warm.