saturday morning congee

If you find yourself feeling a little in need of some instant detox on a Saturday morning - this is your friend. 

This is how the Chinese do breakfast. Refreshing rice soup, topped with crispy, salty, authentic Asian flavours. This recipe is just the base but I assure you; there's much more to explore.

For 2 generous servings:

3 quarters of a cup of rice

1-2 slices of ginger

9 cups of water

NOTE: 

There are three ways of going about the rice soup base depending on the amount of time you have and how well-equipped your kitchen is. 

Pressure cooker - 30min

Saucepan on the hob - 1hr 15mins

Slow cooker - 6hrs on medium

Rinse the rice and place it into your cooking pot of choice and cook for the specified time above with the water and ginger. 

Prepare these toppings and place them on the table for people to add themselves:

1-2 finely sliced spring onions

A handful of chopped coriander

2 slices of ginger chopped into matchsticks

2 chopped cooked Chinese sausage* to cook chinese sausage, steam them for 10 mins, then chop them up and dry fry them in a wok for a couple of mins until crispy.

1 sliced thousand year old egg

pinch white pepper

Add the all important splash or two of prik nam pla (fish sauce with chili), soy sauce to taste, and serve with a hot cuppa Cha (chinese tea)