Steps

1. Soak 300g rice for 30 minutes.
   🕒 01:12
2. Add over 2L water to a pot and bring to high heat.
   🕒 01:29
3. Add soaked 300g rice to the boiling water. This is the key: cooking in boiling water prevents the rice starch from releasing too much, preserving the grain texture and resulting in delicious congee.
   🕒 01:49
4. Stir lightly at first, then bring back to a boil over high heat.
   🕒 02:08
5. Once boiling, cover with a lid, reduce heat, and simmer for 15-20 minutes.
   🕒 02:47
6. Once cooked, the white congee is complete. Store in the refrigerator after cooling.
   🕒 03:13
7. Finely chop the chives.
   🕒 04:05
8. Finely mince the anchovies with a knife.
   🕒 04:29
9. Grate the ginger.
   🕒 04:33
10. Heat the Taihaku Sesame Oil in a pot until it just begins to smoke lightly (180-190°C).
    🕒 04:43
11. In a large bowl, combine 2 tbsp grated ginger and 1 can (18g) chopped anchovies, and add the anchovy oil.
    🕒 05:03
12. Add 1 bunch chopped chives to the bowl.
    🕒 05:44
13. Pour 1/3 of the hot 150ml Taihaku Sesame Oil into the bowl and mix well. The key here: gradually adding the hot oil enhances the aroma and helps the ingredients meld together.
    🕒 05:59
14. Add the remaining Taihaku Sesame Oil in two more additions, mixing well each time. The Jade Sauce is now complete.
    🕒 06:03
15. Serve the freshly cooked white congee in a bowl.
    🕒 06:53
16. Garnish with the prepared Jade Sauce and enjoy. The key here: white congee becomes firmer as it cools, so it's best to thin it to your desired consistency with chicken broth or kombu water just before eating.
    🕒 07:16