Recipe by Shirley Cheng: The Culinary Institute of America

YIELD: 10 portions

1 gallon water
1 qt. chicken stock
1 cup short-grain rice, washed
½ cup sweet rice (aka glutinous rice)
2”-piece fresh ginger, peeled, crushed
1 Tbsp. fish sauce
½ tsp. sea salt or kosher salt

For condiments, as desired, in 2-oz. ramekins:
cooked ground pork
light soy sauce
dried shrimp, coarsely chopped
pickled vegetables
cilantro, chopped
ginger or galangal, slivered
shallots, slivered
garlic, sliced and toasted
peanuts, toasted, crushed

1. Place water, stock, rice and ginger in large pot, bring to boil. Simmer until rice is very soft, about 1 hour.
2. Add fish sauce and salt.
3. Adjust consistency; congee should be soupy. Top with condiments of your choice or provide condiments at a make-your-own station.

Recipe: Shirley Cheng/The Culinary Institute of America Photo: Phillips Exeter Academy

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