Congee

This version has tinned mackerel cooking in soy and vinegar, hard boiled egg, spring onions, raw ginger, crispy garlic and a chili/soy dip

Ken made congee for lunch this past weekend. I don’t think you’ll find it on most Chinese restaurant menus – it’s a rice soup/porridge, served with toppings like egg, fried garlic, chillies, ginger, spring onions, fish or cooked chicken – all sorts, depending on what you like in it.

You sometimes find it in breakfast buffets in Asia, but it’s very simple to make at home. It’s very comforting and healthy and quite a nice thing to eat if you’ve been sick (maybe a bit like an Asian chicken noodle soup?)

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