Poached Chicken Congee | Guest Recipes | Nigella's Recipes | Nigella Lawson

Ingredients

• 1 small chicken (about 1.1kg)
• 50 grams ginger (unpeeled and lightly bashed)
• 15 whole black peppercorns
• 3 banana shallots peeled and halved lengthways (170g)
• 5 cloves of garlic (unpeeled and lightly bashed)
• 20 grams coriander stems (reserve the leaves for the topping)
• salt
• 200 grams jasmine rice
• 2 tablespoons toasted sesame oil
• 2 banana shallots finely chopped (155g)
• 25 grams ginger (peeled and finely grated to get 1 tbsp)
• 3 garlic cloves (crushed)
• 1¾ litres chicken stock (see step 1)
• 30 millilitres fish sauce
• 4 spring onions finely sliced (40g)
• 40 grams shop-bought crispy fried onions
• 25 grams toasted sesame seeds
• 20 grams coriander leaves (from the stems used above)
• 100 grams beansprouts
• 1 teaspoon crushed white peppercorns (don’t substitute ground white pepper here)
• 1 - 2 red chillies (thinly sliced)
• crispy chilli oil
• 1 lime cut into wedges, to serve