26min 4 ppl
Jok Jay with Egg and Ginger
50 minutes
4 people
Medium31–60 min or 7–12 steps
50 min · 6 steps
Medium: 31–60 min or 7–12 steps
290 kcalper person
Protein 14g
Carbs 46g
Fats 6g
About this dish
A meat-free rice congee built the same way as the classic, with a soft poached egg and plenty of fresh ginger and spring onion doing the work a meat topping usually would.
Allergy Info
Gluten, Eggs, Soya, Sesame
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Fresh Gingerjulienned25 g
- Garlic clovesminced3
- Spring onionssliced4
Dairy & Eggs
- Eggs4
Dried Goods
- Jasmine ricewell rinsed150 g
Spices & Seasonings
- White pepper2 g
Oils & Condiments
- Vegetable stock1800 ml
- Light soy sauce30 ml
- Sesame Oil10 ml
Utensils
- Large saucepan
- Chopping board
- Sharp knife
- Ladle
Method
1
Rinse the jasmine rice until the water runs clear.
Approx. 5 minutes
2
Peel and julienne the ginger, mince the garlic, and slice the spring onions.
Approx. 8 minutes
3
Bring the vegetable stock to the boil in a large saucepan, add the rinsed rice, and simmer, stirring every few minutes, for 25 minutes until it breaks down into a thick, smooth porridge.
Approx. 25 minutes
4
Crack the eggs into the porridge one at a time and poach gently for 3 minutes until the whites are just set but the yolks are still soft.
Approx. 5 minutes
5
Stir in the light soy sauce and season with white pepper.
Approx. 3 minutes
6
Ladle into bowls and top with the ginger, spring onions and a drizzle of sesame oil.
Approx. 4 minutes
