This recipe is created in partnership with Everyday Gourmet.
Prep time: 10 mins
Cook time: 50 mins
3cm piece of ginger
1 lap cheong sausage
1/2 cup long grain rice
1.2L chicken stock
4 spring onions, finely sliced
1. Using the Cuisine Companion bowl fitted with an ultra-blade, place the ginger and sausage into the bowl and chop. Remove ultra-blade and replace with the mixer. Add rice and stock into the bowl fitted and cook at 100°C at speed 4 for 50 minutes.
2. Check congee at this stage, the rice porridge should be the consistency of oatmeal. Season to taste.
3. Ladle into bowls and serve with a splash of soy, sesame oil and spring onions.
Tips: An alternative way to cook this congee is in a pot for 50 minutes, stirring consistently throughout the cooking process so as not to burn the rice at the bottom.