Congee

The Chinese choose congee for breakfast, a warm porridge-like dish of rice. You have to be a fan of squidgy, slurpy food to be a fan of this. If you are, it offers a good background for your favorite Chinese crunchy bits, like dried fish or pickled vegetables.

 

Serves six. 

1 cup long-grain rice

9 cups water

1 pound chicken or turkey wings or legs

2 teaspoons salt

1 1/2-inch cube of fresh ginger, peeled

Combine the ingredients in a large heavy-bottomed pan and bring slowly to the boil then cover, lower heat and simmer until soup has a creamy consistency, stirring occasionally, about 1 1/2 hours.

Remove from heat and pick out ginger and chicken or turkey legs. Discard ginger and fowl skin, chopping the meat into bite-sized pieces.

Return meat to congee and serve in warm bowls.

Serve with bowls of additions to stir in, from chopped scallions, dried fish, pickled vegetables, dice of fresh ginger, and soy sauce to flavor.

 

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Congee
Ginger - fresh
Rice