SHOPPING LIST: Cooking Skills: Rice 2, Chapter 3 (Congee and Rice Porridge)

Ingredients are cheap and mostly staples. Fresh ginger keeps well in the freezer.

Basic congee (2 bowls)
[ ] 50 g jasmine or long-grain white rice
[ ] 700 ml water
[ ] ½ tsp salt

Ginger and spring onion congee (2 bowls)
[ ] 1 batch of basic congee
[ ] 3 thin slices of fresh ginger
[ ] 2 spring onions
[ ] 1 tsp reduced-salt soy sauce
[ ] ½ tsp toasted sesame oil
[ ] 1 pinch white pepper

Chicken congee (2 bowls)
[ ] 50 g jasmine or long-grain white rice
[ ] 600 ml water
[ ] 150 ml reduced-salt chicken stock
[ ] 120 g chicken breast or boneless thigh, sliced as thinly as you can
[ ] 1 tsp reduced-salt soy sauce
[ ] 1 tsp cornflour
[ ] 3 thin slices of fresh ginger
[ ] 1 spring onion, sliced
[ ] 1 tbsp chopped coriander
[ ] ½ tsp toasted sesame oil

Egg and greens congee (2 bowls)
[ ] 50 g jasmine or long-grain rice, 700 ml water and ½ tsp salt (the basic congee)
[ ] 2 medium eggs, each boiled for 6 minutes, peeled and halved
[ ] 150 g pak choi or spinach, chopped
[ ] 1 tsp reduced-salt soy sauce
[ ] 1 tsp toasted sesame seeds
[ ] 1 spring onion, sliced

For the experiments
[ ] 90 g jasmine or long-grain rice (three lots of 30 g, for thicknesses)
[ ] 60 g rice (two lots of 30 g, for stirring)
[ ] 100 g rice (two lots, for toppings early or late), ginger and spring onions