Chicken and prawn congee

Congee, a savoury rice porridge also known as rice gruel or soft rice, is traditionally eaten by the Chinese for breakfast. It is generally not a highly spiced dish, relying more on subtle flavours and smooth textures for its appeal. The basic rice preparation can be flavoured with any protein — I have made this quite a glamorous and rich version by including chicken and prawns as well as cream and butter. Serve it as a mainstay for lunch or as an entrée for a more elaborate dinner.