120g jasmine rice
2 each thick slices of fresh ginger, 1/2cm each
1 tbsp fresh ginger, finely shredded
1 litre chicken stock
2 tbsp light soy sauce
200g leftover turkey or chicken, sliced or shredded
1 each spring onion, thinly sliced
4 drops sesame oil
Place the rice and sliced ginger in a saucepan and add the chicken stock. Bring to the boil and then reduce the heat to low and leave to simmer, without a lid, for 20 minutes and stirring occasionally.
When the rice starts to break up, add the shredded turkey meat and continue cooking the congee for a further 10 minutes adding more chicken stock or water if necessary. You want to maintain a porridge-like consistency.
When the rice is cooked and has broken down and then turkey is hot, season with the light soy sauce.
To serve, divide the congee between two bowls and garnish with the shredded ginger, spring onion and a few drops of sesame oil.