Rice porridge (congee) cooked with minced ginger in homemade chicken stock, seasoned with fish or soy sauce, topped with fresh shiitake, crispy fried dried shrimp, smoked trout, preserved bamboo, chili oil, sesame oil, scallion. Great for lunch, dinner, or a hearty savory breakfast.
Congee: simmer a cup of rice in about 4 cups of water or broth until rice is thoroughly broken down. About 1-1 1/2 hrs. Adjust liquid amount for desired consistency. Season with salt or fish/soy sauce.
So good for the crisp fall weather we’re not getting this week in Boston. 🔥😅😂