Congee is the Chinese name for rice porridge but it is also known as okayu in Japan, juk in Korea, and jok in Thailand. They all and each have their own unique variations but, it always begin with rice and a liquid (usually water) and sometimes, a little salt.
From this basic start, flavors and textures can be added after, such as kimchi and salted fish (Korea), or pork with fried garlic and scallions (Philippines).
Congee can even be sweetened with sugar and served with fruit, such as pears or apples.
Another variation is to make congee with chicken and ginger.
More than a bowl of good food for the body, Congee also nourishes the soul!!
This recipe is another delicious one from Shu Han Lee "Chicken and Rice" cook book.
It is my second recipe from this fabulous book and I cooked it for Marta and her ingredient of the month which is the RICE!
It is so, so delicious and comforting that you just want to eat the whole pot by yourself.