{"version":"1.0","type":"rich","provider_name":"Acast","provider_url":"https://acast.com","height":250,"width":700,"html":"<iframe src=\"https://embed.acast.com/$/6615eeeedd3b8b0017356291/68b454f935734dc719759dd2?\" frameBorder=\"0\" width=\"700\" height=\"250\"></iframe>","title":"White Pepper Chicken Congee","description":"<p>Simon is full of inspiration and new information about PEPPER.</p><p><br></p><p>So he's got a lovely recipe for a <strong>WHITE PEPPER CHICKEN CONGEE</strong>.</p><p><br></p><p>Rinse a cup of Jasmine rice.</p><p>Add it to a pot with 7 cups of chicken stock, 1 chicken breast and 1 thumb-sized piece of ginger, finely chopped.</p><p>Simmer gently for 45 minutes until the rice breaks down.</p><p>Remove the chicken breast from the pot and shred it to go back into the congee. Season well with salt and LOTS (talkin' a whole tablespoon here) of our hero ingredient - <strong>ground white pepper</strong>.</p><p>Top with a sprinkle of chopped spring onion, a drizzle of sesame oil and maybe even another sprinkle of ground white pepper! Serve!</p><p><br></p><p><br></p>","author_name":"Yumi Stynes"}