chinesebreakfastServes 2

Ginger & Spring Onion Congee

Name: Ginger & Spring Onion Congee
Prep time: 10 min
Cook time: 40 min
Yield: 2 servings
Cuisine: chinese
Ingredients: 80g Jasmine rice; 1.2 litres Chicken or vegetable stock (low-sodium); 4cm piece, sliced Fresh ginger; 4 stalks Spring onion; 2 Eggs; 1 tsp Sesame oil; 1 tsp Low-sodium soy sauce; pinch White pepper

Silky Chinese rice porridge slow-cooked with ginger and served with soft-boiled egg, sesame oil, and crispy spring onion.

Ingredients

Jasmine rice80g
Chicken or vegetable stock (low-sodium)1.2 litres
Fresh ginger4cm piece, sliced
Spring onion4 stalks
Eggs2
Sesame oil1 tsp
Low-sodium soy sauce1 tsp
White pepperpinch

Method

1Rinse rice until water runs clear. Add to a pot with stock and ginger slices. Bring to the boil, then reduce to a gentle simmer.
2Cook uncovered for 35–40 minutes, stirring occasionally, until the rice breaks down into a thick, creamy porridge.
3Meanwhile, soft-boil eggs for 7 minutes, then peel and halve.
4Ladle congee into bowls. Top with spring onion, egg halves, a drizzle of sesame oil, and a dash of low-sodium soy sauce.

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