Add the chicken stock, chicken stock cube, ½ the fresh ginger (kept whole) and ½ the spring onion (kept whole) to a medium saucepan. Bring to a boil over a high heat then add the whole chicken breast, cover with a lid and turn the heat down to low. Simmer for 25 mins then remove the chicken and leave to cool. Leave the stockpot off the heat for now.

Meanwhile, cook the eggs in boiling water for 5 mins 45 seconds then remove to a bowl of cold water and set aside.

Add the jasmine rice to the chicken stock. Partially cover with the lid and bring to a boil over a high heat then lower the heat to medium and cook for 20 mins.

Meanwhile, cut the remaining fresh ginger into thin strips and finely mince the remaining spring onions and coriander then add all three to a bowl and stir to combine. Shred the chicken using fingers or a fork. Peel and halve the eggs.

When the rice time is up, vigorously run a fork through it for 1 min to break up the grains then pop the lid on and simmer for another 5 mins. Repeat the process, leaving it to simmer for another 5 mins.

Remove the pot from the heat, add the shredded chicken, light soy sauce, white pepper and MSG and give everything a good mix. Season with salt to taste.

Ladle the congee into large bowls. Add a generous handful of the spring onion mixture, the eggs, a sprinkle of crispy fried garlic and a drizzle of chilli oil.