Ingredients (for 2 medium sized bowls):

500ml of sticky rice
medium size lump of ginger (peeled)
5 cloves of garlic
2 tablespoons of Knorr Won Ton soup mix
8 dried Shitake mushroom (soaked overnight in water)
1 small onion (optional)
1 whole baby Bok Choy
1 tablespoon of cooking oil
sesame oil and soy sauce
2 lts of bioloing water

Method

Chop onion and garlic finely. Slice ginger into large strips. Fry these ingredients in
the cooking oil in large saucepan. When these are soft (but before they turn brown) put
in rice and half fill pan with water. Bring to boil. Add Won Ton soup mix. Boil on a
medium heat for 3 hours. Keep adding water as the congee will thicken and water will
evaporate. It's a good idea to keep the surplus water simmering so it does not cool the
congee when you mix fresh water in. You will need to keep adding water frequently or the
congee will burn.

In a separate pan boil the mushrooms in shallow water. Do this for about 45 minutes, then
drain away water and let cool. Slice into strips. The mushroom water has a lot of flavour
so you may want to keep it. The trouble with adding it to congee is that it is very dark
brown and makes the congee the wrong colour if you add it (but do so if this doesn't
bother you).

When the congee is done (i.e., the rice has completely dissolved into a nice thick rice
soup and is slightly translucent) add the mushrooms and sliced up Bok Choy. Bring to boil
and stir for about 2 minutes (I like my Bok Choy still crunchy). Add sesame seed oil and
soy sauce to taste. If you want you can add prawns 2 minutes before adding the mushrooms,
or diced chicken 6 minutes before the mushrooms.

That's it! Enjoy.