Ginger Congee with Jammy Eggs and Crispy Shallots

Method

1. 01

   Rinse the rice and put it in a heavy pot with the stock, 500 ml water and half the ginger, thinly sliced. Bring to the boil and give it a good stir.

2. 02

   Partly cover and simmer on low for 60 minutes, stirring every 10 minutes and scraping the bottom, until the grains break down into a creamy porridge. Add a splash of water if it gets too thick.

3. 03

   Meanwhile thinly slice the shallots and cook them in the oil in a small pan over medium-low heat for 10 minutes, stirring, until golden, then lift onto kitchen paper.

4. 04

   Lower the eggs into simmering water for 6 1/2 minutes, cool them in cold water, then peel and halve.

5. 05

   Season the congee, ladle into bowls and top with the eggs, crispy shallots, the rest of the ginger cut into fine shreds, sliced spring onions, soy sauce and a few drops of sesame oil.