Congee is rice porridge, it doesn't sound great, looks even worse than it sounds but tastes delicious. It is proper comfort food and just what you need on a cold dark night. I called in at Wing Tai this evening and picked up a bag of glutinous rice, a can of straw mushrooms and some choi sum.
This is how to make it:
Tip a mug of rice into a pan with six mugs of water and some salt. Add a piece of chicken, preferably on the bone and some chopped fresh ginger and a little garlic. Bring to a simmer then cook very gently for an hour to make a soft, thick mixture. Lift out the chicken, shred off the meat and add it back to the pan. In a small dish, stir together a blend of soy sauce, chilli oil (use a good one with shrimp paste in it), a few sesame seeds and a splash of vinegar. Drain and halve the straw mushrooms and add to the congee, warm through for a minute then stir in a handful of thinly sliced spring onions. Ladle into bowls and drizzle over the soy mixture. Serve steamed choi sum on the side.
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