Congee. Rice Porridge. Rice Soup. There are so many names, but all the same. The bests times are when it’s accompanied with a chicken and cabbage salad. There are so many variations of this soup when I grew up. This was like the Asian version of chicken noodle soup when you got sick. I’ve had it with chicken, with a salted egg, with ground beef, and many more.
- white rice
- whole chicken
- yellow onion
- green onions (topping)
- chicken bouillon
Boil the whole chicken and a whole yellow onion in a pot of water for 2-4 hours (depends on how much time you have). You are creating the soup base. Remove the onion and chicken. Shred the chicken and set it aside for the salad. With the water boiling, add two handfuls of white rice. It might not seem like much, but it’ll be more than enough. If you want a thicker soup, then wait and add more rice later. Season with the chicken bouillon, salt, and pepper. If I have MSG at the house, I’ll add some to season the soup (that is if you aren’t into all the hype about the detrimental health benefits of MSG…you only need a sprinkle, not a whole bag). Top with green onions.
- shredded chicken (from the soup broth)
- white cabbage
- fried shallots
Mix the dressing first. Use 1 part vinegar to 2 parts water; add sugar, salt, and pepper then taste. Adjust it to your taste. It should be tangy. Shred the cabbage then mix it with the chicken and dressing. Let the dressing soak into the cabbage. Eat it simultaneously with the soup.