• Boil the kettle. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Add ginger paste and jasmine rice, stirring, until fragrant, 1-2 minutes. • Stir in the boiling water (5 cups for 2 people / 10 cups for 4 people) and chicken-style stock powder. Cover with a lid and simmer over medium heat, stirring occasionally, until rice is tender, 20 minutes.

• Meanwhile, drain sweetcorn. • Roughly chop Asian greens. Thinly slice radish into sticks. Finely chop garlic.

• Once rice is tender, remove lid and stir in sweetcorn and the salt. • Reduce heat to medium-low and simmer, uncovered, until congee has thickened, 15-20 minutes. Season to taste. TIP: Add an extra dash of water to your congee if you prefer a thinner consistency.

• While congee is thickening, in a small heatproof bowl, combine garlic, the brown sugar and a pinch of chilli flakes (if using). • In a large frying pan, heat olive oil (1 tbs for 2 people / 2 tbs for 4 people) over high heat, until just smoking, 30 seconds - 1 minute, then carefully pour the oil over the garlic mixture. • Stir in soy sauce mix until combined. Set aside. TIP: The hot oil will bubble up and 'cook' the garlic.

• When congee has 5 minutes remaining, return frying pan to high heat with a drizzle of olive oil. • Cook beef mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add sweet soy seasoning, Asian greens and a splash of water and cook, until fragrant and wilted, 1-2 minutes.

• Divide ginger rice congee between bowls. Top with Chinese sweet soy beef and radish. • Drizzle garlic chilli oil over congee. Sprinkle over crispy shallots. Enjoy!