What's your opinion on congee, /ck/ and what do you add.
I like mine with broth and herbs and use left over meat
Great on cold days.
Pig feet broth or chicken
Half and half long grain rice and glutinous rice
topped with pan seared chicken, fried or roast pork, fried garlic, green onion and/or leek, cracklings and boiled egg
Broth, peanuts and sliced pork, topped with green onions and sesame oil if I want it Cantonese-style.
Otherwise if I'm making it Teochew-style I'll fry a small fish and some sprouts on the side, plus boil a salted egg.
Rice, 1 cup
Water, 4 cups
Seafood stock, 4 cups
Sesame oil, quarter cup
Dried conch, scallop or saltfish, a handful
Ginger, grated, yield from a thumbslength
Salt, to taste
Scallions, chopped, a handful or two
Krab stick, unrolled and finely shredded
Boil rice and water together until liquid almost entirely cooked out.
Add dried seafood, sesame oil and seafood stock and bring back to the boil.
Allow to reduce to desired thickness.
Off the heat and salt to taste.
Serve with chopped scallion and krab as garnish.
swap sesame oil and seafood for either chicken stir-fried in its own grease or stir-fried fatty chicken mince, seafood stock for chicken stock and krab for crushed, crispy chicken skins.
Variation on the chicken variation: add good quality turmeric powder (or, if you don't mind staining your hands orange for a few days, fresh-grated turmeric) in with the ginger and swap the crisp-fried skin for crisp-fried garlic and/or shallots.
Serve with breadsticks.
They serve it in some Asian Mcdonalds.
I'm chinese. My ancestry and grandparents are from Southern China where they speak Cantonese.
My mom calls it chinese donuts and i've been eating it with congee all the time since i was little. You dip it in the congee.
It really depends on who makes it. It's the damnedest thing, how wildly its flavour can vary maker-to-maker. When bad, it tastes like eggy, bad brie. When good, it tastes like eggy brie. Well, the yolk, anyway. The albumin part doesn't tastes like a hell of a whole lot, really.
Anon, very people on /ck/ actually cook daily. No joke, the vast majority of recipes posted to /ck/ are mine.
If you see a recipe with ingredients listed in the order of their use according to the directions, it's likely mine.