Chicken congee with ginger and spring onion

Ingredients

For 1 serving

• White rice60 g
• Chicken breast120 g
• Chicken broth700 ml
• Ginger10 g
• Spring onions1
• Tamari2 teaspoons
• Sesame oil1 teaspoon
• Eggs1
• White pepperto taste

Contains: eggs, soy, sesame, celery,

Method

1. Rinse the rice under cold water until it runs clear. Peel the ginger and cut into thin slices.
2. Put the rice, chicken stock and ginger in a heavy-based pan, bring to the boil, then turn to low heat and cook for 40 minutes with the lid ajar, stirring often so it doesn't catch, until the grains break down into a creamy porridge.
3. After 25 minutes add the whole chicken breast to the congee and let it cook to the end, until white right through.
4. Meanwhile bring a small pan of water to the boil, lower in the egg and hard-boil it for 8 minutes; cool in cold water, peel and halve. Slice the spring onion thinly.
5. Lift out the chicken, shred it with two forks and return it to the congee; if it is too thick add a splash of hot water.
6. Serve in a bowl with the halved egg, spring onion, tamari, a few drops of sesame oil and a grind of white pepper.