Congee

Ingredients

• 100 g jasmine rice
• 1200 ml chicken stock
• 3 g sea salt
• 1 g white pepper
• 2 scallions, thinly sliced
• 10 g fresh ginger, julienned
• 1 sheet nori seaweed, shredded
• 15 ml soy sauce (optional)

Method

1. 1
   Rinse rice under cold water until water runs clear; drain.
2. 2
   Bring chicken stock to boil in heavy-bottomed pot; add rice and salt.
3. 3
   Reduce heat to low and simmer uncovered for 40 minutes, stirring occasionally, until rice breaks down and mixture reaches porridge consistency (add stock if too thick).
4. 4
   Season with white pepper; taste and adjust salt as needed.
5. 5
   Ladle into bowls and garnish with scallions, ginger, nori, and sesame oil.
6. 6
   Serve hot, passing soy sauce and white pepper at table.