Ginger Congee with Egg and Crispy Shallots

• Produce

  • 1 Coriander, fresh
  • 2 tbsp Crispy shallots
  • 1 Garlic clove

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 Soy sauce

• Pasta & Grains

  • 190 g White rice, cooked long-grain

• Baking & Spices

  • 1 Salt
  • 1 White pepper

• Liquids

  • 1 tbsp Ginger water

• Other

  • ½ litre (2 cups vegetable stock

Found on sprinklesandsprouts.com.au

Description

Ingredients

• ½ litre (2 cups) vegetable stock
• 1 tbsp ginger water (or 1 tbsp grated fresh ginger)
• 1 garlic clove
• salt
• white pepper
• 190 g (1½ cup) cooked long-grain white rice (about ¾ cups uncooked)
• 2 eggs
• 2 tbsp crispy shallots
• Fresh coriander
• Soy sauce

Directions

• Add the stock to the pan along wth the ginger water, crushed garlic clove, plenty of salt and white pepper. Bring to the boil.
• Pour in the rice, reduce the heat to low and cook for 15-20 minutes until the rice is very soft and the mixture has thickened. You might need to add more stock if it starts to look too dry.
• Once it has thickened and the rice is soft. Remove from the heat, cover and set to one side.
• Cook eggs in boiling water for 7 minutes.
• Drain and run them under cold water until you are able to hold them to peel.
• Divide the congee between your serving bowls, cut the eggs in half and top each bowl with them.
• Sprinkle over the crispy shallots, plenty of fresh coriander and serve with soy sauce for people to add it to taste. (I like a lot of it!)