Congee

• 3cm piece of ginger
• 1 lap cheong sausage
• 1/2 cup long grain rice
• 1.2L chicken stock
• Soy sauce
• Sesame oil
• 4 spring onions, finely sliced

1. Using the Cuisine Companion bowl fitted with an ultra-blade, place the ginger and sausage into the bowl and chop. Remove ultra-blade and replace with the mixer. Add rice and stock into the bowl fitted and cook at 100°C at speed 4 for 50 minutes.

2. Check congee at this stage, the rice porridge should be the consistency of oatmeal. Season to taste.

3. Ladle into bowls and serve with a splash of soy, sesame oil and spring onions.

Tips: An alternative way to cook this congee is in a pot for 50 minutes, stirring consistently throughout the cooking process so as not to burn the rice at the bottom.