Congee

Congee

We were first introduced to this Asian Porridge many years ago while traveling the Far East. Thick, gruel like and thoroughly nutritious-we were skeptic about it being eaten for breakfast. And yet every hotel served it at breakfast-wit an array of variations-pork,seafood,tofu... It now appears on our breakfast menu every so often-healthy and wholesome. On my last visit, very recently to Thailand, it was something we ate with relish-and it did sustain us through the day!

Boil 4 pieces of chicken on the bone in about 6 cups water to which is added-salt, white pepper,a large piece of ginger root, ½ an onion ,a teaspoon of sesame oil, a tablespoon of fish oil. Simmer for about 45 minutes.Remove ginger, onion and chicken.Shred chicken.
Add 1 small cup washed rice to the stock and cook till it reaches a porridgy consistency.
Add shredded chicken.Cook 15 minutes.
Pour into bowls and garnish with fresh green onions, finely chopped browned onions ,fried ginger juliennes, chopped fried garlic and a drizzle of sesame oil.

For veggies:Add carrots, cabbage and tofu.