INGREDIENTS

Congee

• 1 cup of leftover jasmine rice
• 1L chicken stock
• 1L water 



Accompaniments

• Sesame oil, to taste 
• Dark soy sauce, to taste 
• Chilli oil and crispy fried shallots, to serve

METHOD

1. Add the rice with the stock and water and bring to a boil, turn the heat down to a simmer with the lid on and cook for 1-2 hours or until a porridge-like consistency.
2. If you prefer a smoother texture, blitz 2 or 3 times with a stick blender. 
3. Serve in bowls with the accompaniments of your choice.