- A pack of chicken breast mini fillets
- 1 leek
- A thumb of ginger
- A bag of white basmati rice
- 1 chicken stock cube
- 2 tbsp tamari
- 1 red pointed pepper
- 1 yellow pepper
- 4 shallots
- 1 chilli
- A punnet of baby kale
- A few splashes of olive oil
- 800ml hot water
- Chopping board
- Knife
- Pan with a lid
- Wooden spoon
- Vegetable peeler
- Grater
- Measuring jug
- Baking tray
- Frying pan
- 1.
Heat your oven to 200°C/Fan 180°C/Gas 6. Slice each chicken fillet in half to make long thin strips. Heat a splash of olive oil in a pan. Fry the chicken for 5 mins till brown. Stir every now and then so it browns evenly. Lift out of pan and set aside.
- 2.
While the chicken cooks, slice a cross into the top of the leek and rinse out any grit. Finely slice it. Peel and grate the ginger. Add the leek to the pan. Fry for 5 mins till softened. Stir now and then. Add the ginger and rice. Fry for another 1 min.
- 3.
Fill the kettle and boil it. Crumble the stock cube into the pan. Pour in 800ml hot water from the kettle. Add 2 tbsp of the tamari. Cover. Gently simmer for 30 mins till the rice is very soft but still a little soupy. If it looks too dry, add a splash more water.
- 4.
Halve the peppers. Flick out the seeds and white bits. Pop on a baking tray. Roast for 15 mins while the rice cooks till slightly charred. Roughly chop the peppers. Stir into the rice with the chicken. Take off the heat. Leave the lid on to keep the congree warm.
- 5.
Peel and finely slice the shallots. Halve the chilli. Flick out the seeds and white bits. Finely slice it.
- 6.
Heat a splash of olive oil in a frying pan. Fry the shallots for 5 mins till crispy. Stir often while they cook. Add the chilli. Cook and stir over a high heat for 1 min till it smells spicy. Take off the heat.
- 7.
Rinse the kale. Stir most of it into the congee so it wilts.
- 8.
Taste the congee and add more tamari if you think it needs it. Ladle into warm bowls. Top with the rest of the kale, the shallots and chilli to serve.