1. For the congee, add all the ingredients to a large, wide-based saucepan and bring to a simmer. Cook for 45 minutes at a slow simmer, stirring occasionally, until a porridge-like consistency.

2. Fry the eggs sunny side up in a non-stick frying pan.

3. Divide the congee between the serving bowls. Drizzle a little soy and sesame oil over each and add the spinach, chicken and eggs. Top with some spring onion, ginger, cress, seaweed and furikake and serve with sriracha, chilli and extra ginger, with some spring onion, seaweed, furikake and soy on the side.

Tips

1. Shallow-fry wonton skins for a crunchy textural contrast to the congee.

2. For a seafood version, pan-fry prawn cutlets and drop on top of the cooked congee.

3. Roll up toasted nori sheets and snip finely with scissors over the finished congee.

4. This version is not authentic, as such, but it is delicious and very simple to make. The toppings I have listed are merely suggestions; you can add anything that takes your fancy. Leftover roast duck or pork belly, for example, would be fantastic additions.