Ginger and Black Sesame Congee

Instructions

1. Toast the sesame seeds
   In a dry skillet over medium heat, toast the black sesame seeds for 3-4 minutes until fragrant, shaking the pan occasionally to prevent burning. Remove from heat and set aside 1 tablespoon for garnish. Grind the remaining seeds in a spice grinder or mortar and pestle until powdery.
2. Prepare the rice base
   Heat vegetable oil in a large, heavy-bottomed pot over medium heat. Add the white parts of green onions and minced garlic, sautéing for 1-2 minutes until fragrant. Add the rinsed rice and stir to coat with oil, toasting lightly for about 2 minutes.
3. Simmer the congee
   Pour in the chicken stock or water and bring to a boil. Add two-thirds of the julienned ginger, reduce heat to low, and simmer uncovered for about 1 hour, stirring occasionally to prevent sticking. The rice should break down and the mixture should become thick and creamy. Add more liquid if necessary to achieve desired consistency.
4. Season the congee
   When the congee reaches a creamy consistency, stir in the ground black sesame seeds, black sesame paste (if using), soy sauce, sesame oil, salt, and white pepper. Continue to simmer for another 10-15 minutes, stirring occasionally.
5. Serve with garnishes
   Ladle the hot congee into serving bowls. Top each bowl with the remaining julienned ginger, green parts of the sliced green onions, and reserved toasted black sesame seeds. Serve immediately while hot.