Congee

Congee

• jasmine rice150 g
• chicken stock2 l
• ginger20 g
• vegetable oil1 tsp
• salt1 tsp
• white pepper

Toppings

• cooked chicken (optional)200 g
• spring onions3
• ginger15 g
• crispy fried shallots3 tbsp
• eggs (optional)4
• soy sauce4 tsp
• sesame oil2 tsp
• coriander1 handful

Congee

1. 01

   Rinse the jasmine rice, drain it well and toss it with the vegetable oil and salt. Leave it for 20 minutes — this helps the grains break down faster and gives a silkier result.

2. 02

   Peel the 20 g of ginger for the congee and slice it thickly. Bring the chicken stock to the boil with the sliced ginger, add the rice and bring back to the boil.

3. 03

   Turn it down to a gentle simmer and cook, partly covered, for 75 to 90 minutes, stirring now and then so it does not catch.

4. 04

   It is ready when the grains have broken apart completely and it has the consistency of a thick, pourable porridge.

5. 05

   Fish out the ginger slices, season with more salt to taste and the white pepper, and loosen with hot water if it is too thick.

Toppings

6. 06

   Shred the cooked chicken, if using, finely slice the spring onions, peel the 15 g of ginger for the topping and cut it into fine matchsticks, and pick the coriander leaves.

7. 07

   If using the eggs, lower them into boiling water and boil for 6½ minutes, then cool them in cold water, peel and halve.

8. 08

   Ladle into bowls and top with the shredded chicken, the sliced spring onions, the ginger matchsticks and the crispy fried shallots.

9. 09

   Add the soft-boiled egg halves, a few drops of soy sauce and sesame oil, and the coriander.