Ingredients
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
Cooking Method
Step 1
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.
Step 2
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.
Step 3
When the rice is cooked and has broken down and then turkey is hot, season with the light soy sauce.
Step 4
To serve, divide the congee between two bowls and garnish with the shredded ginger, spring onion and a few drops of sesame oil.
