Congee

Rinse the Jasmine Rice under cold running water until the water runs mostly clear; drain well.

Prepare your aromatics and toppings: peel and thinly slice the Ginger; thinly slice the white and green parts of the Scallions (keep some green for garnish); chop the Zha Cai into small pieces; cut the Youtiao into bite-sized strips.

Warm a large heavy-bottomed pot over medium heat and add a tablespoon of Neutral Oil. Add the sliced Ginger and sauté briefly until fragrant (about 30–60 seconds). Add the drained Jasmine Rice and toss for a minute to coat and lightly toast.

Pour in Water — a good starting ratio is about 1 cup rice to 7–8 cups water for a creamy porridge (adjust for desired thickness). Bring to a boil, then reduce to a low simmer and partially cover the pot.

Simmer gently, stirring occasionally and skimming any foam, until the rice breaks down and the mixture becomes creamy — about 45–60 minutes. If the congee becomes too thick, stir in a little more Water and continue cooking until you reach the preferred consistency.

Season the porridge with Salt to taste during the last 5–10 minutes of cooking. Taste and adjust seasoning as needed.

To serve, ladle the congee into bowls and top with chopped Zha Cai, pieces of Youtiao, a drizzle of Toasted Sesame Oil, a splash of Light Soy Sauce if you like extra umami, and a grind of Ground White Pepper. Garnish with the reserved green Scallions.

Serve hot and let diners adjust soy sauce, white pepper and additional Salt to their liking.