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Cooking Congee

Chinese Rice Porridge:
2 cups cooked white rice

5 cups water

1/2 pound chicken bones or 2 chicken thighs

3, 1/4-inch-thick slices fresh ginger

1 plump clove garlic, smashed

1 green onion, tied into a knot

1/4 of a whole yellow or red onion
Cook for an hour or so either in a pan of water or check if your rice cooker has a congee function. Consistency is up to personal preference. Great option when you don’t want to waste leftover food.
To serve: soy sauce, salt, and white pepper to taste



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