Congee with squid (yau yu juk)

Instructions

1. Rinse the rice under cold water and drain it.
2. Bring the stock to the boil with the rice, then lower the heat and simmer for 60 minutes, stirring often, until the texture is creamy.
3. Cut the squid into rings and thin strips, then score the inside of the tubes so they curl prettily when cooked.
4. Grate the ginger and add it to the congee with the salt and pepper.
5. Add the squid and cook for just 2 minutes, until they curl up and turn white.
6. Finely chop the spring onions and scatter them over the congee.
7. Drizzle with soy sauce and a little sesame oil, then serve straight away.