Recipe Tip: Congee - Falstaff

Instructions

1. Step 1

   In a large pan, bring the chicken stock, rice and ginger slices to the boil. Turn down the heat, cover and simmer on the lowest heat for at least an hour until the consistency resembles a liquid porridge.

2. Step 2

   Keep stirring from time to time and add more stock or water if the consistency thickens too much. Finally, season with the Shaoxing rice wine.

3. Step 3

   Meanwhile, steam the pak choi until tender to the bite (or blanch in salted water).

4. Step 4

   Heat the oil in a small pan, add the sliced garlic and cook, stirring, until golden brown. Remove and drain on paper towels.

5. Step 5

   Ladle the soup into two deep bowls, top with the fried garlic, pak choi, spring onions, chillies and the chopped ginger. Halve the eggs and place on top.

6. Step 6

   Season with a little sesame oil and soy sauce to taste and serve piping hot.

7. Step 7

   Paprika Chicken by Max Stiegl No list of Austria's top dishes would be complete without this incredible Paprika Chicken recipe from Max Stiegl, head chef at Gut Purbach restaurant. Try it and you will understand why. Poultry

8. Step 8

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9. Step 9

   Vegan Butter Chicken A classic from northern India, here in the vegan version made with cauliflower. Recipe from the new cookbook by Karma Food founders Adi and Simone Raihmann. Vegetarian

10. Step 10

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11. Step 11

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