Congee

• ½ cup short grain rice, rinsed
• 3 ½ cups liquid (broth or water)
• 1 piece of fresh ginger
• ¼ tsp salt
• 1 Tbsp Nitto Jozo Tamari
• 1 oz White Truffle
• 1 oz Regalis Trout Roe* optional

Hawks Claw Chili Oil

• 4 Tbsp Hawk’s Claw Chilis, crushed
• 1 clove garlic, smashed
• ¼ cup Olive Oil

Congee

1. In a medium pot add rice, liquid, ginger, and salt. Bring to a boil then reduce to a simmer
2. Simmer for 35-40 minutes until thick and creamy. Stir periodically to prevent clumping or sticking
3. Taste for seasoning, adding additional salt when needed.
4. Add in julienned seaweed
5. Drizzle chili oil all over and garnish with a healthy shaving of white truffle

Hawks Claw Chili Oil

1. Place garlic and oil into a small pot over medium heat
2. Bring to simmer then reduce heat to medium-low/low. Cook for 8-10 minutes until garlic is golden
3. Pour hot garlic oil over crushed chilis in a heatproof bowl. Let cool.
4. Strain your chili oil and reserve for future use.