Congee

• 6 cups homemade chicken stock (or water)
• 1/2 cup rice (short grain or jasmine)
• piece of fresh ginger, sliced into 4 coins
• salt to taste
• optional toppings: chopped fresh scallion, fried garlic, fried egg, leftover cooked chicken (shredded), chili crisp/oil

Instructions

• Rinse the rice.
• Put all ingredients in a large pot and stir well. Bring to a boil, then lower heat to a gentle simmer.
• Cook, stirring occasionally, for about 30 minutes or until it’s nice and creamy. Add some extra water/stock if necessary.
• Serve hot, with optional toppings.