Congee (Jork) with Egg & Spinach

Jork is a rice porridge that is commonly enjoyed for breakfast, consisting of blended rice topped with whole vegetables and meat ingredients. So popular over in East Asia, it roots from cuisines deep within the Chinese golden age era and has seeped into Thailand during the immigration of Chinese civilians. Although originating from China, congee has become a Thai national symbol of “slow life” living, not in the sense of eating but the feeling of comfort and renewal abound from each spoonful. It is usually an ailment for those that feel poorly. As the sun rises across the beautiful land of Thailand-along bustling streets, people can be seen enjoying a small bowlful of hot Jork whilst catching up with friends. Jork is considered a light meal, almost as a top up to get us going, which naturally makes it worthy of a choice for breakfast. Use chicken stock instead of water for a richer congee. Add more water to congee for a runnier mixture.

Serves 2

Congee
Jasmine Rice uncooked 200g
Spinach 100g
Egg 2
Water 400ml
Grape Seed Oil 2 tbs
Sesame Seeds 2 tsp

Seasoning
Soya Sauce 2 tbs

In a pan, wash and rinse rice until water becomes clear (around 4-5 washes will do).

In the same pan, add 400ml of water. Bring to the boil briefly before allowing to simmer for 10 minutes with a lid on (no stirring). Once done, take off the heat and remove lid. Let rice sit in its pan for 10 minutes before transferring rice into a blender with water and blitz briefly for 20-30 seconds. We want to break the rice into small pieces but at the same time not letting it go mushy if blended for a longer period.

Bring a pan of water to the boil then add eggs and cook for 6 minutes for a custardy yolk (8 minutes if you prefer fully cooked eggs). Rinse eggs under cold water to cool them down before removing shells and slicing them in half.

Drizzle grape seed oil onto a pan and add spinach. Allow for it to cook and wilt, which should take less than 2 minutes. Toast sesame seeds in a dry pan (no oil) for 2 minutes until fragrant and slightly brown.

Transfer congee into 2 serving bowls. Top with 1 tbs of soya sauce per bowl. Arrange spinach and egg as you like. Sprinkle sesame seeds over spinach. More soya sauce can be added when eating.

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