Congee

Things haven’t been fantastic on the language front, but I’ve been trying to push through anyway. Since I don’t have much to say on language tonight I thought I’d talk about Congee.

I was introduced to Congee in Hong Kong. A couple girls took me to a Congee restaurant where they ordered several different kinds and made me try them all. I went from disgusted at the appearance to absolutely in love with the taste and texture. It definitely doesn’t top Yum Cha, but it is still one thing that epitomizes Hong Kong to me.

I finally tried to make it tonight for the first time. It really is the genius of Chinese cooking that can make a small amount of food stretch much further than you would expect. My basic recipe I found online:

1/2 cup rice

4 cups water

1 cup stock

1/2 tsp salt

Cook for 1 hour in rice cooker. After serving I drizzled sesame oil, threw in some chopped up chicken, and topped it with Amino Acids.Absolutely, yum.

I may not be able to recreate all the variations of Congee that are available, but keeping it simple this hot steamy dish fills me quickly and brings back memories of time in Hong Kong.

Take some time to remember the good things in your life. It may do you some good.

.Yum Cha

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