Congee

Congee
 
This is a traditional recipe with a similar consistency to porridge. It can be found across East and South Asia, with many different versions. It's a great meal for using up whatever veg and greens you’ve got, plus its an immune system booster with plenty of garlic and ginger.

Ingredients:
 
For the congee:
·        Long grain rice (2 cups)
·        Plenty of garlic
·        Plenty of ginger
·        Chicken or veg stock
For the toppings:
·        Squash
·        Kale, or greens
·        Carrots
·        Soft boiled eggs
·        Any other veg or toppings like spring onions or herbs
Seasoning:
·        Soy sauce
·        Salt and pepper
·        Chilli oil
·        Toasted seeds
 

Method:

1.   Finely dice garlic and ginger, then add to a pot with rice and stock. Boil for around 45 minutes, or until the rice has started to break down, and texture resembles loose porridge.
2.   Meanwhile, chop up squash carrots and any other veg. Season with salt and oil, and roast n the oven. If you like, scoop out the squash seeds and roast them in a separate dish with some seasoning for a crispy topping.
3.   When the rice is nearly done, boil eggs for 5 minutes and chop up your greens and steam them on top of the rice, or in the microwave with a bit of water in a bowl.
4.   Serve immediately, with chilli oil and any other condiments you like on top.