Congee

Method

Rinse the rice thoroughly under cold water until the water runs clear. Slice the ginger into thin strips. Bring the stock and water to a boil in a large pot, then add the rice and ginger, stirring occasionally. Reduce the heat to low and simmer for 45-60 minutes, stirring frequently to prevent sticking, until the rice breaks down and the mixture becomes creamy and porridge-like. Season with salt and white pepper to taste. Serve in bowls topped with chopped spring onions, fresh coriander, fried shallots, and a drizzle of sesame oil.