Ingredients

The following ingredients have 6 Servings
  • 3 litres chicken stock (preferably homemade), plus extra to thin
  • 400 gm cooked jasmine rice (about 1½ cups uncooked)
  • 1 tbsp finely grated ginger
  • 8 rashers streaky bacon
  • 6 eggs
  • Light soy sauce and ground roasted chilli, to serve

Instruction

  • Bring stock to the boil in a large saucepan over high heat. Add rice and reduce heat to low-medium. Place 2 chopsticks on the pan and place a lid on top to allow steam to escape. Simmer, stirring occasionally, until thickened to your liking (2 hours for semi-thick; stir through extra stock to thin congee to your liking). Add ginger and season to taste with salt and freshly ground white pepper.
  • Meanwhile, fry bacon in a large frying pan over medium-high heat until crisp (4-6 minutes). Coarsely chop.
  • Poach eggs in a saucepan of simmering water until soft-poached 3 minutes), then drain on paper towels.
  • Ladle congee into bowls. Top with bacon and an egg. Season to taste with soy sauce and ground chilli and serve immediately.