COMFORT FOOD

Ginger Chicken Congee with Crispy Garlic Chilli Oil is said to cure anything that ails you.

Serves 4

½ master stock chicken, cut into 4 portions

1 tbsp soy sauce

1 tbsp sesame oil

1 tbsp grated ginger

1 clove garlic, crushed

1 cup (200g) jasmine rice

2 litres reserved master stock broth

2 spring onions, thinly sliced Crispy fried eschallots, to serve

CHILLI OIL

½ cup (125ml) vegetable oil

4 star anise

1 cinnamon quill

1 tbsp dried chilli flakes

4 cloves garlic, crushed

1 tbsp grated ginger

1 tbsp dried shrimp, finely chopped

1 tbsp sugar

Preheat oven to 200°C (180°C fan forced). Place the chicken on a large baking tray lined with non-stick baking paper. Brush with soy sauce and place in oven for 20 minutes, or until skin is golden and meat is heated through.

To make congee, heat the sesame oil in a medium saucepan over medium heat. Add the ginger and garlic and cook, stirring occasionally, for 3-4 minutes or until golden and fragrant. Add the rice and stir to coat in the oil. Add half the broth and cook, stirring occasionally, for 10 minutes or until the broth is almost absorbed.

Add the remaining broth, reduce the heat to medium low and cook, stirring occasionally, for 10 to 15 minutes or until the rice is very soft and tender.

Meanwhile, to make the chilli oil, place the oil, star anise and cinnamon in a small saucepan over low heat and cook for 10 minutes, or until fragrant and hot. Place the chilli, garlic, ginger, shrimp and sugar in a small heatproof bowl. Increase the saucepan heat to high and cook the oil for 1 minute, or until just starting to shimmer on the top. Carefully pour the hot oil over the garlic mixture and stir to combine. Set aside to cool to room temperature.

Divide the congee between bowls. Serve with chicken and chilli oil. Sprinkle with spring onion and crispy fried eschallots.