Congee

Ingredients

• Short-grain or jasmine rice 80 g
• Water or chicken stock 1.5 L
• Fresh ginger, sliced 20 g
• Eggs or shredded cooked chicken 80 g
• Spring onions, sliced 2
• Soy sauce 1 tbsp
• Sesame oil 1 tsp
• White pepper a pinch
• Salt to taste

Instructions

1. 1

   Rinse the rice until the water runs clear, then drain.

2. 2

   Add the rice, water or stock, and sliced ginger to a large pot and bring to a boil.

3. 3

   Reduce to a low simmer and cook, stirring occasionally to prevent sticking, for about 50-60 minutes until the rice breaks down into a smooth, creamy porridge.

4. 4

   If using chicken, stir it in to warm through; if using eggs, crack them in and stir gently until just set.

5. 5

   Season the congee with salt, soy sauce, and white pepper.

6. 6

   Ladle into bowls, drizzle with sesame oil, and top with spring onions before serving.