Ginger and spring onion congee
The Chinese breakfast porridge: rice cooked low and slow with ginger until it falls into a silky bowl, finished with spring onion, soy, sesame, and a soft-yolk egg. Restorative, kind, the breakfast you eat when you're sick or hungover.
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The Method
5 steps-
1
Combine the rinsed rice, water, stock, ginger coins, and white parts of the spring onion in a large heavy saucepan. Bring to the boil over high heat, then drop the heat to low.
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2
Simmer uncovered for 50-60 minutes, stirring every 10 minutes, until the rice has broken down into a thick savoury porridge. Add a splash more water if it tightens too much.
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3
7 minutes before serving, lower the eggs into a small saucepan of boiling water and cook 6 minutes 30 seconds for soft-yolk. Cool in iced water, peel, halve.
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4
Fish the ginger out of the congee. Stir through the soy sauce and a generous pinch of white pepper. Taste; salt if needed.
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5
Ladle into bowls. Top each with a halved soft-boiled egg, the green parts of spring onion, a drizzle of sesame oil, fried shallots, and chilli oil to taste.
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vegetarian dairy free gluten free congee rice chinese asian project slow cook savoury weekend healthy light
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