Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Put the eggs into a small pan of boiling water and simmer for 6 minutes 30 seconds, then drain and rinse until cold. Peel and quarter lengthways just before serving.
Put the porridge oats into a pan with the chicken stock and some seasoning, bring to the boil and simmer for 5-10 minutes or until the oats have softened and have a soupy consistency. Stir through the shaoxing rice wine and soy.
Heat the vegetable oil in a frying pan and fry the garlic and ginger for 1 minute until crisp.
Spoon the porridge into bowls, spoon over the crispy garlic and ginger, sprinkle with chives, top with the egg pieces and chilli oil.