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Congee (Asian rice porridge or rice soup) is the best antidote to fatigue from long travel days or if you’re feeling under the weather.
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This congee is made with short-grained Japanese rice slowly simmer in a lot of chicken broth/water with lemongrass, clove, 5-spice powder and a cinnamon stick until rice is falling apart. Add in shiitake mushroom, chicken, hijiki seaweed. Season with fish sauce, sesame oil, ginger, scallions, white pepper at the table. To be gentle on the digestive system today, in lieu of hot peppers, I used Japanese pickled plum (ume) for a little tart zing.
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