If you follow me on Instagram, you'll know that I love congee. It's a comforting rice porridge that can be enjoyed plain (a great cure if you're feeling fragile) or pimped up with a huge variety of toppings. I always make a big pot at a time and keep it in the fridge, so I'm never far from a hearty bowl in the morning.
1 onion, diced
3 cloves of garlic
2 cups white jasmine rice
1 cup red rice
2½ litre chicken stock
1 tbsp Shaoxing wine
Dice 1 onion and fry with a little cooking oil in a large pot for a few minutes until soft. Add in 3 crushed cloves of garlic, 2 cups white rice and 1 cup red rice. Stir for a minute and add 2½ litre chicken stock with 1 tbsp Shaoxing wine. Cover with a lid and simmer for 1½ hour, topping up the stock with 1 litre water half way through.
And that's it! You can then serve the congee with whatever you fancy. As you can see above, I like to use bacon, assorted vegetables, poached eggs, pickles... or even chorizo.