Cantonese congee with minced pork (Sau yuk zuk)

1. Wash and drain the rice and mix it with the cooking oil and a pinch of salt; leave for 30 minutes so it breaks down faster during cooking.

2. Bring the water to the boil in a large pan, add the rice and simmer half-covered over low heat, stirring occasionally, for 1 hour 15 minutes until it breaks down into a creamy porridge.

3. Meanwhile cut half the ginger into thin matchsticks and grate the other half; mix the minced pork with the grated ginger, soy sauce, cornflour and white pepper.

4. With wet hands, shape the meat into small balls and drop them into the bubbling congee; cook for 8-10 minutes until cooked through.

5. Season the congee with the remaining salt; if it is too thick, stir in a little hot water.

6. Ladle into bowls, scatter with the ginger matchsticks and sliced spring onions and drizzle with a few drops of sesame oil.

Tip: In southern China congee is the favourite breakfast: light, warming and gentle on the stomach. If you can, serve it with youtiao (fried dough sticks) to dip in.