A plain congee. Congee is a rice porridge that is typically considered as comfort food for times when one is ill. Although there can be many toppings added to congee, a staple is Chinese fried dough (油條), also known as youtiao. Be sure to ask for it!
Recipe - Plain Congee
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Estimated Cook Time: 1 hour
1/2 cup (60 grams) of white rice (we prefer short grain)
10 cups (2.4 liters) of water or broth (chicken broth, vegetable broth, etc)
Rinse rice in cold water. Discard cloudy water. Repeat until water becomes clearer.
Add rice and water (or replace water with broth) to large pot. Bring to a boil with high heat. Stir occasionally so that the rice doesn't stick to the bottom.
Lower the heat to a simmer. Partially cover the pot while making sure to leave enough room for steam to escape so that the pot doesn't boil over. Cook for 45 - 60 minutes depending on desired texture, while stirring once in a while. Add more water (or broth) if consistency seems too thick.
Serve piping hot or allow to cool slightly. Season with salt and add toppings if desired. Can also be served along with side dishes.
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