Abalone Congee

Instructions

1. Prepare the rice
   Rinse the jasmine rice in cold water until the water runs clear. This removes excess starch and prevents the congee from becoming too gummy. Drain well and set aside.
2. Start the congee base
   In a large, heavy-bottomed pot, heat the vegetable oil over medium heat. Add the julienned ginger and minced garlic, stirring until fragrant, about 1 minute. Add the rinsed rice and stir to coat with oil for about 2 minutes until slightly translucent.
3. Cook the congee
   Pour in the chicken stock or water and bring to a boil. Reduce heat to low, partially cover the pot, and simmer for about 1 hour, stirring occasionally to prevent sticking. The rice should break down and the mixture should thicken to a porridge-like consistency.
4. Prepare the abalone
   While the congee is cooking, drain the canned abalone, reserving 1/4 cup of the liquid. Slice the abalone thinly and set aside. If using fresh abalone, clean thoroughly and slice after cooking separately in broth until tender.
5. Add the abalone
   When the congee has reached the desired consistency, add the sliced abalone, reserved abalone liquid, and Shaoxing wine. Continue to simmer for an additional 15 minutes, allowing the flavors to meld.
6. Season and finish
   Season the congee with salt and white pepper to taste. Stir in the sesame oil just before serving to enhance the aroma and flavor of the dish.
7. Serve and garnish
   Ladle the hot congee into serving bowls. Garnish each bowl with sliced green onions, chopped cilantro, and a sprinkle of fried shallots. Serve immediately while hot.