Peanuts & Sliced Ginger Congee

I love to cook my congee (US different slang of porridge) this way. It is comforting, soothing, especially during the chilly days. I simply love the aroma and the spiciness of ginger, and the soft and tender peanuts would make the congee perfect. If garnishes with spring onion, shallot crisps, a dash of pepper and Sesame oil ... heaven!

Ingredients:

• 2 cups rice, washed
• 1/2 cup peanuts, wash and soak in water for 30 minutes
  
• 1.5 litre water
• 1/4 cup of sliced ginger

Seasoning:

• Sea salt
• Sesame oil
• Soy sauce

Garnish:

• 1/4 cup of spring onions
• shallot crisps
• soy sauce
• Sesame oil
• pepper/black pepper

Method:

1. Cook (bring to a boil and simmer) the peanuts with 1 cup of water for 30 minutes.
2. In a big pot, pour in 1.5 litre water and rice. Bring to a boil, bring the heat to low and let it simmer. Add in the pre-cooked peanuts (with the liquid that you used to cook the peanuts beforehand). Also, add in the sliced ginger, and 1 teaspoon of sesame oil. I normally do not cover the lid completely. Leave some space between the lid and the pot.
3. Continue to simmer. Check occasionally with a ladle. Add more water if required, or if you want your congee to be more liquefied.
   
4. Cook until rice is soft, and liquefied in texture. Add in some sea salt to taste.
   
5. Dish out and serve hot congee with garnishes.
   
6. Enjoy your hearty bowl of congee.