Congee With Chinese Crullers and Sauteed Greens

Ingredients

• 2 1/4 cups all-purpose flour, plus more for dusting
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 1/2 cup buttermilk, at room temperature
• 1 tablespoon coconut oil, softened but not melted
• 1 large egg, at room temperature
• 3 quarts vegetable oil, for frying
• Vegetable oil
• 1 medium shallot, finely chopped
• 1 2-inch piece fresh ginger, halved lengthwise
• 1 cup jasmine rice
• 7 cups chicken or vegetable broth
• Kosher salt
• Toasted sesame oil and sriracha, for topping
• Freshly ground pepper
• 1 tablespoon vegetable oil
• 3 dried red chile peppers (such as chiles de arbol), stemmed
• 4 cloves garlic, thinly sliced
• 2 bunches mustard greens (1 1/2 to 2 pounds), stemmed and roughly chopped
• Kosher salt and freshly ground pepper
• 1 teaspoon toasted sesame oil
• 1 teaspoon unseasoned rice vinegar
• Toasted sesame seeds, for topping

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