Name: Egg and bacon congee
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6
Ingredients: 3 litres chicken stock (preferably homemade), plus extra to thin; 400 gm cooked jasmine rice (about 1½ cups uncooked); 1 tbsp finely grated ginger; 8 rashers streaky bacon; 6 eggs; Light soy sauce and ground roasted chilli, to serve

Egg and bacon congee

The hybrid breakfast dish you've been waiting for.

Serves 6

Prep

20M

Cook

Total

2H 20M

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Congee is a perfect fit for winter, but the key to a complex flavour is starting with a good stock. Either make your own with a roasted chicken carcass or bones from the butcher, or find a packet stock you like the taste of.

Ingredients

3 litres chicken stock (preferably homemade), plus extra to thin

400 gm cooked jasmine rice (about 1½ cups uncooked)

1 tbsp finely grated ginger

8 rashers streaky bacon

6 eggs

Light soy sauce and ground roasted chilli, to serve

Method

1.Bring stock to the boil in a large saucepan over high heat. Add rice and reduce heat to low-medium. Place 2 chopsticks on the pan and place a lid on top to allow steam to escape. Simmer, stirring occasionally, until thickened to your liking (2 hours for semi-thick; stir through extra stock to thin congee to your liking). Add ginger and season to taste with salt and freshly ground white pepper.

2.Meanwhile, fry bacon in a large frying pan over medium-high heat until crisp (4-6 minutes). Coarsely chop.

3.Poach eggs in a saucepan of simmering water until soft-poached 3 minutes), then drain on paper towels.

4.Ladle congee into bowls. Top with bacon and an egg. Season to taste with soy sauce and ground chilli and serve immediately.

Recipe / styling by Lisa Featherby

Styling by Geraldine Muñoz