Chicken congee - an Asian treat

Place chicken stock, ginger, spring onions, rice and chicken into a medium pot and bring to the boil. Lower to a simmer for 35-45 minutes. To serve, remove chicken and shred finely. Return shredded meat to the soup. Ladle soup into four bowls, serve with a sprinkle of spring onions, coriander, shallots, soy, pinch of white pepper and sesame oil.

Serves 4-6

2 litres chicken stock

1cm diced ginger

2 spring onions

1 cup jasmine rice, washed, drained

1 chicken Maryland, skinless

1 chicken breast, skinless

spring onions, sliced

coriander leaves

1/3 cup crispy shallots

drizzle soy sauce

pinch white pepper

pinch sesame oil