Congee

Congee 

© Lena Staal

Congee

Congee 

© Lena Staal

Ingredients (Serves 2)

1.5
l
unsalted chicken stock
125
g
jasmine rice
7
cm
piece root ginger, thickly sliced
3
tablespoon
Shaoxing rice wine (or dry sherry)
3-4
young pak choi, halved
2
tablespoon
vegetable oil
4-5
clove
garlic, thinly sliced
2-3
spring onions, thinly sliced
chopped green chillies, to taste
2
tablespoon
finely chopped root ginger
2
soft-boiled eggs (5 minutes)
sesame oil, to serve
naturally brewed soy sauce, to serve
  • In a large pan, bring the chicken stock, rice and ginger slices to the boil. Turn down the heat, cover and simmer on the lowest heat for at least an hour until the consistency resembles a liquid porridge.
  • Keep stirring from time to time and add more stock or water if the consistency thickens too much. Finally, season with the Shaoxing rice wine.
  • Meanwhile, steam the pak choi until tender to the bite (or blanch in salted water).
  • Heat the oil in a small pan, add the sliced garlic and cook, stirring, until golden brown. Remove and drain on paper towels.
  • Ladle the soup into two deep bowls, top with the fried garlic, pak choi, spring onions, chillies and the chopped ginger. Halve the eggs and place on top.
  • Season with a little sesame oil and soy sauce to taste and serve piping hot.

FIND OUT MORE