rice cooker congee

homemade congee 

congee is one of the few things that i've enjoyed for years in restaurants and craved regularly, but never attempted to make at home. even though i have a rice cooker at home that makes congee to the perfect consistency without me having to do much more than to push a button. i finally pushed that button–after adding a few things to the rice cooker that would add some subtle flavour to the congee. i threw in 3 dried shiitake mushrooms, a pinch of dried seaweed, and the white of one scallion stalk. you could use the same ingredients as a loose recipe if you care to take a stab at this yourself, but really, anything you use to flavour a broth would probably work well.

while it cooked, i stir-fried some chilies, fresh shiitakes and bok choy to have with my soup. its no replacement for the fried dough fritters i dunk into the congee i eat in restaurants, i'll admit. but the important thing is that i have chilii oil on hand to drizzle on top, just like always.