"This, by definition, will be the quickest meal you'll whip up at home and yet, is still one of those dishes that holds so much flavour and nourishing benefits. The base ingredient, rice, is known or referred to as "the poor man's food" because it's cheap and globally accessible. It holds nourishing, filling and qualities of a blank canvas to which a masterpiece can be built. Greater time doesn't mean greater flavour... let me show you."
Poached Egg & Cucumber Relish Congeee
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Prep time: 10mins
Cook time: 20mins
Serves or Makes: 2
Recipe Card
ingredients
- 1 cup Basmati Rice
- 6 cups chicken or veggie stock
- 2 tablepoons coconut cream
- 1 teapsoons salt
- 1 teasopon red pepper flakes
- 1/4 cup coriander
- 2 organic eggs
- 2 tablepoons white vinegar
- 2 cucumbers
- 2 teasopon salt
- 1 red pepper
- 1 teasopon cayenne pepper
- 1/2 cup vinegar
- 1 finely diced shallot
- 1 minced garlic clove
- 1 cup sugar
Method
Step 1
For the Relish Roughly cut the cucumbers and place in a large bowl with the salt, mix well and leave over night. This drains the water out and helps to create a thick relish not soup.
Step 2
In a blender, pulse the pepper, onion, garlic and cucumbers to a rough grind. Place in a large pot and cook with the vinegar, cayenne pepper and sugar 10- 15 minutes or until thickened. Pot into sterilized jars, keeping some out for serving with this dish.
Step 3
For the Congee Rinse the rice in a fine sieve under running water to drain the starch off. Bring the stock to a simmer and add the rice, stirring immediately to avoid sticking. Cook on medium/low for 20-25 minutes or until the water is almost absorbed up. If you prefer it more soup like, add a few extra tablespoons of water to loosen it up. Add the chilli flakes, salt and coconut cream, mixing to incorporate.
Step 4
Meanwhile poach your eggs by heating a deep pot with water. Once simmering add the vinegar, create a whirl pool with a spoon and dropping your egg in the center. Cook for 3 minutes for a runny yolk or 3.5-4 minutes for a slightly harder yolk. Lift the egg out with a slotted spoon and drain extra water off onto a paper towel. Repeat with the second egg. Do not poach two at once unless you are professional at egg poaching.
Step 5
Plate your congee into two bowls, top with the poached egg, freshly cracked black pepper, extra chilli flakes if you like, chopped coriander and of course spoonfuls of the cucumber relish.