Shrimp and Gai Lan Congee with Ginger-Scallion Oil

Rinse 50g of jasmine rice until the water runs clear. In a medium pot, combine the rice with 400ml of water and bring to a gentle boil.

Reduce heat to a very low simmer and cover. Cook for 35-40 minutes, stirring occasionally, until the rice has broken down into a creamy, porridge-like consistency.

While the congee simmers, blanch the sliced gai lan in boiling water for 60 seconds until bright green and just tender, then drain.

In a small bowl, whisk together the sesame oil, minced ginger, sliced scallions, and honey to create a fragrant aromatic oil.

Add the raw shrimp to the simmering congee and cook for 3-4 minutes until they turn opaque and pink.

Fold the blanched gai lan into the pot just before serving to maintain its color.

Ladle into a deep bowl, drizzle the ginger-scallion honey oil over the top, and serve immediately while piping hot and comforting.