Congee Pot Pie

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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