Chinese Leaf & Chicken Congee

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Rice Congee:
Rice		1/2 cup
Water		4 cups
Chicken wings		200g
Leek		1
Dried shiitake mushrooms		2
Chicken stock granules		2 tsp
Milk		3 tbsp
Flavourings:
Chinese leaves		200g
Ginger		1 thumb
Garlic		1 clove
Salt		a little
Seasonings:
Balsamic vinegar		1 tsp
Sesame oil		1/2 tsp
Soy sauce		1/2 tsp

Method

Prep

10min

Cook

40min

Wash the rice and drain in a colander.

Roughly chop the Chinese leaves and the leek. Rehydrate the mushrooms and slice.

Put all the rice congee ingredients into a deep pan and bring to the boil, removing any scum.

Add all the flavourings ingredients into Step 3 and put the lid on. Cook on low heat for 40 minutes.

Remove the softened leeks and discard. Season the congee with salt if required.

Transfer to a serving bowl and sprinkle with some finely chopped spring onions if you like. Mix all the seasoning ingredients together in a bowl and serve alongside.

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