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Rice Spice

1 cup fried garlic (toi phi in Asian markets, or make your own)

3 Tbsp msg

2 Tbsp salt

1 Tbsp ground white pepper

 

1. Process fried garlic to a powder ina spice grinder.

2. Combine with remaining ingredients, cover tightly and store in a cool, dry space.

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Congee Base

7 cups water

1 cup rice (I prefer jasmine)

1 slice of ginger about 1/8" thick

1 scallion, lightly smashed

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1. Combine all ingredients in a heavy saucepan over medium heat and bring to a simmer.

2. Reduce heat and cook until it reaches a porridge consistency, about 1 hour and 15 minutes or so. Add additional water if needed or desired.

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Congee Add-Ons (just some ideas - you do you)

rice spice (from above) to taste

roasted shiitake mushrooms

fried shallots

sliced scallions

Sichuan fermented radish

pixian doubanjiang

Sichuan red oil

sesame oil

shrimp paste

cilantro, dill, basil and or chives

avocado

lacto fermented tomatoes

butter