Spicy Ginger Congee with Egg and Sesame Chili Oil

A creamy rice porridge with plenty of ginger, soft-boiled egg and a spicy sesame chili oil, suitable both as a hearty breakfast and as a warming dinner. The heat can be finely adjusted via the chili flakes.

By yumbelo · 2 servings · 50 minutes

Ingredients

• 150 g round-grain rice
• 1.5 l water
• 20 g ginger
• 2 pc garlic cloves
• 2 pc eggs
• 2 pc spring onions
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp chili flakes
• 1 pinch salt
• 1 pinch white pepper

Method

1. Rinse the rice under cold water until the water runs clear, then drain well.
2. Peel the ginger, cut 4 thin slices and finely grate the rest. Finely chop the garlic. Slice the spring onions into rings and keep the white and green parts separate.
3. Bring the rice, water and ginger slices to a boil in a large pot. Reduce the heat to low and simmer for 40 to 50 minutes, stirring often and adding a little more water if needed, until a creamy consistency is reached.
4. Boil the eggs for 7 minutes, cool them in cold water, peel and halve them.
5. Heat the sesame oil in a small pan. Fry the grated ginger, the garlic and the white spring onion rings for about 1 minute. Stir in the chili flakes and remove the pan from the heat.
6. Stir the soy sauce into the rice porridge and season with salt and pepper.
7. Divide the congee between two bowls, place the egg halves on top and sprinkle with the sesame chili oil and the green spring onion rings.