Shrimp and Bok Choy Congee with Ginger-Soy Aromatics

Rinse 140g jasmine rice thoroughly. In a medium pot, combine rice with 700ml water. Bring to a boil, then reduce heat to a low simmer. Cover and cook for 20-25 minutes until the rice has broken down into a creamy, porridge-like consistency.

While the congee simmers, prepare the aromatics: finely julienne 10g of fresh ginger and thinly slice 2 scallions.

Add the shrimp and sliced water chestnuts to the pot during the last 5 minutes of cooking. Stir until the shrimp are opaque and pink.

Fold in the chopped bok choy, allowing it to wilt in the residual heat for 1 minute.

Remove from heat and stir in the dark soy sauce and half of the sesame oil to season the base.

Plate the congee in a deep bowl. Garnish with the fresh julienned ginger, scallions, and a final drizzle of the remaining sesame oil. Serve steaming hot.