This is a great way to use leftover rice for breakfast, along with your favourite Asian pickles.
1 litre (4 cups)chicken stock380 gm (3 cups)cooked long-grain white rice (about 1½ cups uncooked)25 gmginger, coarsely chopped4eggs2 tbspdried shrimpTo serve:coriander sprigs, thinly sliced spring onions, soy sauce, preserved vegetables or any pickles
Combine stock, rice and ginger in a saucepan, bring to the boil over medium-high heat and cook, stirring often, until it starts to thicken (15 minutes). Set aside and stir occasionally until congee is thickened (10 minutes).
Meanwhile, cook eggs in boiling water until soft-boiled (7 minutes), rinse under cold running water, peel and set aside.
Divide congee among bowls, then top with a halved egg, dried shrimp, coriander and spring onions. Serve with soy sauce and pickles to taste.