Congee is served as a breakfast dish in many Asian countries, but the combination of rice, flavourful stock, ginger and sesame makes a restorative dish for any time of day, and is particularly welcome in the colder months. Serve it with your choice of toppings – the soft-boiled egg is a must!
| Ingredients (2 servings) | ||
|---|---|---|
| 1.5 | l | unsalted chicken stock |
| 125 | g | jasmine rice |
| 7 | cm | piece root ginger, thickly sliced |
| 3 | tablespoon(s) | Shaoxing rice wine (or dry sherry) |
| 3-4 | young pak choi, halved | |
| 4-5 | handful | garlic, thinly sliced |
| 2-3 | spring onions, thinly sliced | |
| 2 | tablespoon(s) | finely chopped root ginger |
| 2 | soft-boiled eggs (5 minutes) | |
| chopped green chillies, to taste | ||
| naturally brewed soy sauce, to serve | ||
| 2 | tablespoon(s) | vegetable oil |
| sesame oil, to serve | ||
