Directions

Prep the rice

1. Put the rice into a bowl and add cold water to cover it by an inch or two. Swish the rice with your hand, then drain in a sieve and return the rice to the bowl. Repeat once more, then add cold water to the rice and let it soak for 30 minutes. Drain the rice thoroughly, transfer it to a container or freezer bag. Freeze overnight.

Make the congee

1. Peel the squash and slice half of it into thin rounds, about ⅛-inch thick. Cut the rounds into six or eight pieces — you need about 2 cups (300g).
2. Put 3 cups of water into a large saucepan set over medium-high heat. When the water boils, add the frozen rice, squash slices, ginger, and salt. Stir once gently then let the mixture come back to the boil before reducing the heat to medium-low. Cover the pan and cook for 10 minutes, stirring occasionally to prevent the rice sticking — the rice will be mostly cooked and the squash very tender at this point. Uncover the pan, add the broth and Chile Crisp Dust, cook for an additional 10 minutes or until the squash is falling apart and the congee is at your preferred thickness.
3. Taste for seasoning and add more salt if needed.

4. Serve in bowls, each topped with a big pinch of Chile Crisp Dust and a generous sprinkle of scallions.