Chinese artist Ai Weiwei breakfasts on pork buns, breadsticks and congee. This rice porridge is eaten throughout Asia, but there are so many variations, sweet and savoury, that there’s no definitive recipe.
Serves two generously
Wash 100g medium or long-grain rice in three changes of water, then soak in cold water for 10 minutes. Drain, add to a pan with a litre of chicken or vegetable stock (or water) and a pinch of salt, and bring to a boil. Stir, then cover and simmer for an hour, stirring regularly to prevent sticking: congee is ready when it has a porridge-like consistency and the rice grains are broken (add stock/water as required). You can flavour congee by adding garlic or ginger at the start of cooking. Season and eat as is, or with Chinese cabbage and cooked pork or chicken (all shredded), plus fried mushrooms (heat these through); top with crisp fried shallots and garlic, a fried egg, chilli, soy sauce, crushed peanuts, spring onions and/or sesame oil.
