Congee with Ginger, Egg and Pak Choi

Ingredients

• 180 gRice
• 1200 mlWater
• 15 gGinger
• 1 cloveGarlic
• 300 gPak choi
• 2 pcsGreen onion
• 2 pcsEgg
• 2 tbspSoy sauce
• 2 tspSesame oil
• 6 gSalt

Instructions

1. 1

   Prepare the rice

   • Rinse the rice thoroughly
   • Drain the rice well
2. 2

   Cut the aromatics

   • Peel and finely grate ginger
   • Peel and finely chop garlic
   • Slice scallions into thin rings
3. 3

   Cook the congee

   • Add water and rice to a pot
   • Add ginger and garlic
   • Bring to a boil
   • Reduce heat and gently simmer covered
   • Stir occasionally
   • Simmer until the rice breaks down and turns creamy
4. 4

   Cook the pak choi

   • Wash the pak choi
   • Separate stems and leaves
   • Cut stems into bite-sized pieces
   • Roughly chop the leaves
   • Add stems to the congee and cook briefly
   • Add leaves and let them wilt
5. 5

   Boil the eggs

   • Bring water to a boil
   • Lower eggs in carefully
   • Boil until soft-set
   • Cool under cold water
   • Peel and halve the eggs
6. 6

   Season and serve

   • Season the congee with salt
   • Stir in soy sauce
   • Stir in sesame oil
   • Ladle into bowls
   • Top with egg and scallions