Congee is a perfect fit for winter, but the key to a complex flavour is starting with a good stock. Either make your own with a roasted chicken carcass or bones from the butcher, or find a packet stock you like the taste of.
- 3 litres chicken stock (preferably homemade), plus extra to thin
- 400 gm cooked jasmine rice (about 1½ cups uncooked)
- 1 tbsp finely grated ginger
- 8 rashers streaky bacon
- 6 eggs
- Light soy sauce and ground roasted chilli, to serve
- 1Bring stock to the boil in a large saucepan over high heat. Add rice and reduce heat to low-medium. Place 2 chopsticks on the pan and place a lid on top to allow steam to escape. Simmer, stirring occasionally, until thickened to your liking (2 hours for semi-thick; stir through extra stock to thin congee to your liking). Add ginger and season to taste with salt and freshly ground white pepper.
- 2Meanwhile, fry bacon in a large frying pan over medium-high heat until crisp (4-6 minutes). Coarsely chop.
- 3Poach eggs in a saucepan of simmering water until soft-poached 3 minutes), then drain on paper towels.
- 4Ladle congee into bowls. Top with bacon and an egg. Season to taste with soy sauce and ground chilli and serve immediately.