Congee Recipe
- 5 cups chicken stock
- 5 cups water
- 1 cup white rice
- 1/4 cup apple cider vinegar
- 2 tablespoons fish sauce
- 1 tablespoon grated fresh ginger
- 1 teaspoon salt
- 1/4 teaspoon sesame oil
- 2 (6 ounce) fillets lean white fish, sliced
- 1/4 cup pickled Chinese vegetables
- 1/4 cup sliced Chinese roast pork
- 2 tablespoons chopped scallions
- 2 tablespoons crushed peanuts
- 1/2 teaspoon vinegar, or to taste
- 1/2 teaspoon soy sauce, or to taste
- Combine chicken stock, water, rice, 1/4 cup apple cider vinegar, fish sauce, ginger, salt, and sesame oil in a large stockpot; bring to a boil. Reduce heat and simmer until congee has thickened to the consistency of a light porridge, about 3 hours.
- Stir fish into congee and simmer until cooked through, about 10 minutes.
- Serve congee in bowls topped with pickled vegetables, roast pork, scallions, and peanuts. Drizzle 1/2 teaspoon vinegar and soy sauce over toppings.
