Simple ginger congee with egg and dried shrimp


This is a great way to use leftover rice for breakfast, along with your favourite Asian pickles.

You'll need

1 litre (4 cups) chicken stock 380 gm (3 cups) cooked long-grain white rice (about 1½ cups uncooked) 25 gm ginger, coarsely chopped 4 eggs 2 tbsp dried shrimp To serve: coriander sprigs, thinly sliced spring onions, soy sauce, preserved vegetables or any pickles

Method

  • 01
  • 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).
  • 02
  • Meanwhile, cook eggs in boiling water until soft-boiled (7 minutes), rinse under cold running water, peel and set aside.
  • 03
  • Divide congee among bowls, then top with a halved egg, dried shrimp, coriander and spring onions. Serve with soy sauce and pickles to taste.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Sep 2013

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