I had a bit of left over congee from the other night, I decided to put it under a hard vacuum seal to compress it in to a block of rice goodness.
A fresh batch of chicken stock had just finished reducing, so I thought a nice bowl of soup would go down a treat.
I cut some cubes of the set congee and fried them in a bit of sesame oil until crisp on the outside. With the stock I seasoned it with a little soy sauce and warmed through some tomato, chilli, and scallions.
