Congee is the anglicized term for what in Cantonese is called jook—the steaming bowlful of last night’s leftover rice that is turned into this morning’s porridge, with the help of some nutritious slivers of preserved fish, meat, poultry, or egg. It is a jump-start breakfast not only throughout southern China but also in outposts of Chinese eating worldwide. Indeed, Chinese far away from home think of jook with the fondness that ex-New Yorkers reserve for bagels.
This is a wild version of the classic. It heretically mixes wild and white rices, and untraditionally opts for the lushness of stock as opposed to water. It is something I love to eat when I am dog-tired. Never one for morning porridge, I like it best at dusk or midnight.
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