Can we agree there are few problems biscuits won’t solve? At L.A.’s Yangban Society—one of our 10 Best New Restaurants of 2022—two sources of extreme comfort, congee and biscuits, join forces to create something that’s greater than the sum of its parts. Congee, or rice porridge, is traditionally enjoyed as breakfast or a simple meal in many Asian countries, beloved for its nourishing and economical qualities alike. Chefs Katianna and John Hong’s version is enriched with chicken, its stock, and a smattering of aromatics. The biscuit topping has a couple of reference points: First, it steps in where one might usually find yauhjagwai, fried dough that frequently accompanies Cantonese congee. Secondly, it was born out of a desire to reduce food waste by using the scraps from the labor-intensive Buttermilk Biscuits With Curry Gravy also offered on the Yangban Society menu. It is a pot pie unlike any you may have had, but wholly comforting all the same.
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What you’ll need
Set of 6 oz. Ramekins
$21 $17 At Amazon
Cookie & Biscuit Cutter Set
$13 At Amazon
French Rolling Pin
$29 At Amazon
Rimmed Baking Sheet
$28 At Amazon
Wooden Spoon
$8 $7 At Amazon
Whisk
$12 $10 At Amazon
Recipe information
Yield
4 servings
Ingredients
Special equipment
Preparation
Step 1
Roll out biscuit dough scraps from Buttermilk Biscuits With Curry Gravy or 4 oz. store-bought biscuit dough on a lightly floured surface to ¼" thick. Using a biscuit cutter or an inverted glass, punch out 4 rounds slightly larger than the diameter of your ramekins. Transfer rounds to a baking sheet and freeze while you prepare the congee.
Step 2
Bring 4 cups low-sodium chicken broth to a boil in a medium saucepan. Stir in 1 cup steamed short-grain white rice, breaking up any clumps with a wooden spoon. Reduce heat, partially cover, and simmer, stirring occasionally to prevent sticking, until rice grains are beginning to fall apart and mixture has thickened into a loose porridge, 25–30 minutes.
Step 3
Place a rack in middle of oven; preheat to 450°. Add ½ small shallot, finely chopped, 2 garlic cloves, finely chopped, and one 1" piece ginger, peeled, finely grated, to pan and stir to combine. Simmer until congee is thickened further, 12–15 minutes. Stir in 2 tsp. toasted sesame oil, ¼ tsp. freshly ground white pepper, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt. Whisk vigorously until rice grains are broken up further and congee is creamy, about 2 minutes. Mix in 1 cup chopped or shredded rotisserie chicken meat and 3 Tbsp. unsalted butter. Remove from heat and stir in 1 tsp. low-sodium soy sauce and most of 2 scallions, thinly sliced. Taste and season with more salt if needed.
Step 4
Divide congee among ramekins, filling to ½" from top (you may have some left over). Top with remaining thinly sliced scallions. Place dough rounds over ramekins and gently press around rim to adhere.
Step 5
Transfer ramekins to a parchment-lined baking sheet and bake until biscuits are golden brown, 15–18 minutes. Let cool 10 minutes before serving.
Do ahead: Pot pies can be assembled (but not baked) 3 hours ahead. Let cool; loosely cover and chill.
