1 litre vegetable stock (2 cups)
2 tbsp ginger water (or 1 tbsp grated fresh ginger)
2 garlic clove
salt
white pepper
380 g cooked long-grain white rice (1 1/2 cup, about 3/4 cups uncooked)
4 eggs
4 tbsp crispy shallots
Fresh coriander
Soy sauce

1 litre vegetable stock (2 cups) 2 tbsp ginger water (or 1 tbsp grated fresh ginger) 2 garlic clove 380 g cooked long-grain white rice (1 1/2 cup, about 3/4 cups uncooked) 4 eggs 4 tbsp crispy shallots

1. Add the stock to the pan along wth the ginger water, crushed garlic clove, plenty of salt and white pepper. Bring to the boil.

2. 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.

3. Once it has thickened and the rice is soft. Remove from the heat, cover and set to one side.

4. Cook eggs in boiling water for 7 minutes.

5. Drain and run them under cold water until you are able to hold them to peel.

6. Divide the congee between your serving bowls, cut the eggs in half and top each bowl with them.

7. 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!)