*2. Chicken Congee

• 4 oz. (½ cup) river rice
• Scant ½ pints (6

Wash river rice. Bring it to the boil in chicken stock; then reduce heat to very low and simmer for 2 hours.

Meanwhile, skin and bone the chicken breast and slice it with the grain. Flatten the slices with a few whacks of the side of the cleaver. Add salt and water.

When the congee is ready to serve, turn off the heat. Stir the chicken slices, then stir them into the congee and