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I feel it is sacrilegious to eat these with a fork and knife. Do the dish justice and pick it up with your hands and dunk them in some homemade ranch and a sidecar of your wing sauce of choice. Serve this with a pile of crisp and crunchy veg and ladies and gentlemen we’ve got ourselves a meal.

Water is the enemy of flavor (sometimes).

This recipe takes you through a pretty thorough process of preparing our chicken for the oven. The reason is, we want crispy chicken skin. Since we are not frying the chicken, we must use science to give us that fried chicken skin crunch. The enemy of crunch: moisture because moisture = steam. So we must remove as much moisture from the chicken skin as possible. What repels moisture? Salt.

Salting the chicken skin will draw out the moisture, giving you extra crispy skin. Pre-salting the flesh side will allow the salt to penetrate the chicken rather than just sit on the outside giving you juicy and flavorsome chicken meat. We will also be using the fridge to continue our quest for crispy skin. Our fridges have fans that remove water vapor to create cold dry air, the optimal environment for preserving the shelf life of food. So, by putting the chicken in the fridge uncovered, all of that moisture on the surface will evaporate thanks to our handy dandy fridge fans. Which gives us dry chicken that will soon become the crispy chicken skin of your dreams. 

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Typically one would use Cotija cheese for elote or esquites, but I had a block of aged manchego in the fridge that needed using and it complemented the flavors perfectly. I’m also obsessed with the texture you get when a hard cheese is finely grated with a microplane. It creates a fluffy cheese blanket. If you don’t have a microplane, you need to get one I’m sorry.

I didn’t use any fresh herbs here, which if you know me is very out of character. Could you add cilantro to this? Totally. But again, the star here is the CORN and I really wanted to let it shine by keeping the ingredient list to a minimum. However, I grant you permission to personalize this in whatever way you see fit.

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Congee is a fantastic vehicle for flavor and I encourage you to customize the ingredients to whatever your preferences may be, or to whatever you have on hand. The immune boosting powers of garlic, ginger and turmeric make this particular recipe the ideal sick meal (sorry chicken noodle).

And dont get me STARTED on the benefits of pressure/slow cooking bone in chicken directly in the broth. One word: collagen. You know those $40 tubs of powdered collagen that people (me) put in their smoothies? Doesn’t hold a candle to the real stuff. Which is why I swear by making my own chicken stock at home, but we can save that conversation for another day.

In my mind, congee is the perfect food for people who dont really like to cook. It requires like 5 minutes of active cooking time, the ingredients are inexpensive, it freezes / reheats well, it’s filling, and it’s nutritious. Literally what else could you ask for?

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The crust for this was SO EASY to make it was almost annoying. Literally 5 ingredients and comes together in a food processor in under 60 seconds… I’m never using any other pie crust recipe again after this. It was shatteringly flakey and held up on the bottom despite the juicy tomatoes. Low key, I was fully expecting the center of the dough to be soggy / water logged, but damn did it prove me wrong. I think a major factor in this was salting and draining the tomatoes beforehand so do not skip that step.

I would hate to insult the perfection that is this galette by comparing it to a pizza, but it truly was like eating the greatest slice of pizza I’ve ever had. Not necessarily in the same ballpark as a NYC $1 slice, but reminiscent of like a margherita pizza if you will.

My ideal setting for serving this galette would be as follows: late afternoon in August or September, golden hour in full force, dining al fresco, served along side a big leafy green salad with a lemon vinaigrette, while sipping a crisp glass of white wine.

Despite the recipe name saying “burrata”, I actually call for stracciatella, which is the creamy inside of a ball of burrata. So the only difference between the two is a layer of mozzeralla, which honestly doesn’t bring that much to the table. Everyone knows that the reason we love burrata is for the creamy inside (stracciatella). However, stracciatella isn’t as popular / widely available as burrata in the states, so feel free to substitute. Another good sub would be ricotta. I just really like the contrast of the cold creamy cheese with the hot tomatoes. No matter which you use, be sure to season the cheese with flaky salt when garnishing your finished galette, it needs it the most.

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