Chicken and Ginger Breakfast Congee

Ingredients

• 150 gdry long-grain white or basmati rice
• 1500 mllow-sodium chicken broth
• 500 mlwater
• 3¼ tbspfresh ginger, grated
• 400 gboneless skinless chicken breast
• 4large eggs
• 1¼green onions
• 1 tbsplow-sodium soy sauce
• 1 tsptoasted sesame oil

Method

1. Rinse the rice and slice the ginger into thin matchsticks.

2. Put the rice, broth, water and ginger in a large heavy pot. Bring to a boil over high heat, then lower to low, partly cover and simmer for 50 minutes, stirring every 10 minutes so it does not stick, until the rice breaks down into a thick porridge.

   50 min timer

3. Add the whole chicken breasts for the last 15 minutes and simmer until they reach 74°C (165°F). Lift out, shred and stir back in.

   15 min timer

4. Meanwhile, bring a small pot of water to a boil over high heat, lower in the eggs and boil for 7 minutes. Cool in ice water, peel and halve.

   7 min timer

5. Ladle the congee into bowls and top with the eggs, sliced green onion, soy sauce and sesame oil.

Storing and reheating

Keeps 4 days.