Chicken congee with shiitake and bok choy

Bring the stock (or water) to a boil.

Add the cooked rice; when it returns to a boil, stir a few times to loosen grains stuck to the bottom, then stir little.

Turn to medium-low and simmer 10 minutes, with a pair of chopsticks across the pot under the lid so it does not overflow.

Slice the chicken thinly.

Marinate the chicken with salt, Chinese cooking wine, egg white, cornstarch and garlic powder, mixing for 5 minutes. Set aside.

Slice the mushrooms, cut up the bok choy, julienne the ginger thinly, dice the scallions.

Add the mushrooms and ginger to the rice; season with salt and sugar to taste.

Stir with a whisk to break up the grains, about 3 minutes for a slightly coarse texture; longer for creamier.

If too thick, add boiling chicken stock.

Stir in the chicken, keeping the pieces apart; as soon as it changes colour turn off the heat.

Add the bok choy, mix, and let the residual heat cook the chicken through.

Add white pepper to taste and drizzle in the sesame oil; mix. Serve with fermented tofu.