Congee with Chicken, Ginger and Poached Egg / Congee com Frango, Gengibre e Ovo Escalfado.

Congee is the Chinese name for rice porridge but it is also known as okayu in Japan, juk in Korea, and jok in Thailand. They all and each have their own unique variations but, it always begin with rice and a liquid (usually water) and sometimes, a little salt.

From this basic start, flavors and textures can be added after, such as kimchi and salted fish (Korea), or pork with fried garlic and scallions (Philippines).

Congee can even be sweetened with sugar and served with fruit, such as pears or apples.

Another variation is to make congee with chicken and ginger.

More than a bowl of good food for the body, Congee also nourishes the soul!!

This recipe is another delicious one from Shu Han Lee "Chicken and Rice" cook book.

It is my second recipe from this fabulous book and I cooked it for Marta and her ingredient of the month which is the RICE!

It is so, so delicious and comforting that you just want to eat the whole pot by yourself.

Wild Mushroom Claypot Rice / Arroz de Cogumelos.

This dish is a fantastic one pot meal. A fabulous recipe from a book that I have for ages but never used before.

"Chicken and Rice" is the name of the book and the author is Shu Han Lee. It's a book full of fresh and easy Southeast Asian recipes and, you know, I love Asian flavours.

As Marta wants rice recipes for this month and for her "ingredient of the month", as soon as I saw this recipe, I couldn't help but make it.

Not just I love the combination of ingredients, but also because I bought a fabulous box of mixed fresh mushrooms at the Edinburgh Stockbridge Farmer's Market that I thought, should shine in this recipe.

The flavour is amazing and I truly recommend it!