Dish · chinese
Congee
Rice simmered in a large amount of water until it breaks down into a soft, thick porridge, topped with ginger and scallion.
Where it comes from
Congee has been eaten across China for centuries as a way to stretch rice during scarcity, and as easy food for the sick, the very young, and the very old.
What cooks argue about
Cooks argue over freezing or soaking the rice first to break the grains down faster, versus simmering it slowly for hours until it collapses on its own.
Versions
Nobody has published a congee here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
ginger