generous 1/2 cup jasmine rice
300g meaty pork bones
1tsp Maggi seasoning
3 cloves garlic, chopped
1cm ginger, pounded
1/4 tsp sesame oil, plus extra
2 tbls spring onion, chopped
ground white pepper
Bring rice and 900ml water to the boil.
Add pork and cook 10 minutes.
Add Maggi seasoning and simmer 20-25 minutes longer.
Heat 1 tbls oil and fry garlic until golden, add ginger and stir.
Add to rice congee with sesame oil.
serve drizzled with extra sesame oil, spring onion and pepper.
Inspired by breakfast stall on Jalan Hang Lekir – Kuala Lumpur