Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and chicken stock paste and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large saucepan on medium-high heat.

When hot, add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.

Add the ginger puree and half the garlic. Stir-fry until fragrant, 1 min.

Add the mushroom broth paste and the water for the broth (see pantry for amount) to the pan of mushrooms. Stir to combine and bring to the boil.

Once boiling, lower the heat to medium, add the chicken thighs and cover with a lid.

Simmer until the chicken is cooked, 15-20 mins, stirring halfway through. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle. 

Meanwhile, trim the pak choi, then thinly slice widthways. Trim and thinly slice the spring onion.

Pop the spring onion and chilli flakes into a small heatproof bowl.

Heat the olive oil for the drizzle (see pantry for amount) in a medium frying pan on high heat. Heat until just smoking, 1-2 mins.

Carefully pour the oil over the spring onion and chilli flakes and stir to combine. Set aside to infuse.

When the chicken has 5 mins remaining, return the (now empty) frying pan to medium-high heat with a drizzle of oil.

Add the pak choi and stir-fry until just soft, 3-4 mins. Season with salt and pepper. Add the remaining garlic and cook, 30 secs. Remove from the heat.

Once cooked, remove the chicken thighs from the broth and transfer to your board. Use two forks to shred the chicken as finely as you can. Meanwhile, allow the broth to continue to simmer. 

Once cooked, fluff up the rice with a fork, then add to the broth and stir to combine. Simmer, 2-3 mins. Taste and season with salt and pepper if needed.

Share the mushroom congee between your bowls. Top with the shredded chicken and pak choi.

Drizzle over the spring onion chilli oil (add less if you'd prefer things milder).

Garnish with the sesame seeds to finish.