Congee with egg and greens

Method

1. Finely slice the spring onions, keeping the white and green parts apart. Combine the green bits with the salad leaves in a bowl and set aside.
2. Heat the oil gently in a saucepan. When hot, add the onion whites, ginger and garlic and stir-fry for 2-3 minutes. Add the rice, stir, then add the wine or sherry and bubble for a minute or so. Add the soy, vinegar and stock and simmer, stirring occasionally, for at least 30 minutes. The rice should be almost falling apart to make a thick soup-like dish. Keep it thick or add more stock, seasoning as you go (balance salty soy with the vinegar’s sharpness).
3. Poach the eggs, then place 1 in each soup with a pinch of dried chilli. (Roast duck or pork slices would be good, too.)