1000 YEAR OLD EGG CONGEE
Get a cup of rinsed long grain rice and put in a large pot with 1.5 litres of water.
Boil for 30 minutes with the lid on then add 2 eggs halved then quartered.
Add 1 chopped and halved leek then simmer for a further 10 minutes.
Add 1 tablespoons of soy sauce (kikoman C00039) or more to taste.
You can finish with a sprinkle of chopped spring onion and some chopped dough sticks (available from Chinese bakeries)