CHICKEN AND GINGER CONGEE

The Good

Serves 2 hungry people, or 2 adults and 2 children

Warming, medicinal and grounding, congee (rice porridge) is a nourishing way to start the day, especially when it’s cold. This is a perfect recipe for the Fourth Trimester - nourishing the new mother.

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Ingredients

• 1 cup cooked jasmine rice

• 200g chicken thigh fillet, fat trimmed, diced

• 5cm piece of ginger cut into matchsticks

• Good slug of Shaoxing wine (Chinese cooking wine)

• Good slug of light soy sauce / Tamari

• 1 teaspoon sesame oil

Method

1. Place cooked rice in a saucepan and cover with cold water by about 2cm.

2. Place over medium heat and bring to simmer.

3. Add the chicken and ginger  along with the Shaoxing wine, soy and sesame oil.

4. Stir well and simmer, partially covered, for 4-5 minutes or until the chicken is cooked through.

5. Taste the congee to make sure you have the right balance between the ginger, soy and Shaoxing.

6. The consistency should be almost soupy.

7. Serve the congee topped with shredded spring onion, fried shallots, a pinch of pepper and your favourite chilli sauce on the side.

8. I occasionally like to serve a soft fried egg on top of the congee.
   
   

Recipe extracted from Happy and Whole by Magdalena Roze, published by Plum, available now..