Congee

Name: Congee
Total time: 215
Yield: 6
Ingredients: 5 cups chicken stock; 5 cups water; 1 cup white rice; ¼ cup apple cider vinegar; 2 tablespoons fish sauce; 1 tablespoon grated fresh ginger; 1 teaspoon salt; ¼ teaspoon sesame oil; 2 (6 ounce) fillets lean white fish, sliced; ¼ cup pickled Chinese vegetables; ¼ cup sliced Chinese roast pork; 2 tablespoons chopped scallions; 2 tablespoons crushed peanuts; ½ teaspoon vinegar, or to taste; ½ teaspoon soy sauce, or to taste

Recipe by Mark Miller from allrecipes.com

Lunch 4 Hr. 35 Mins.

Ingredients

6 servings

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5 cups chicken stock
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5 cups water
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1 cup white rice
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¼ cup apple cider vinegar
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2 tablespoons fish sauce
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1 tablespoon grated fresh ginger
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1 teaspoon salt
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¼ teaspoon sesame oil

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2 (6 ounce) fillets lean white fish, sliced
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¼ cup pickled Chinese vegetables
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¼ cup sliced Chinese roast pork
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2 tablespoons chopped scallions
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2 tablespoons crushed peanuts
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½ teaspoon vinegar, or to taste
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½ teaspoon soy sauce, or to taste

Instructions

Combine chicken stock, water, rice, 1/4 cup apple cider vinegar, fish sauce, ginger, salt, and sesame oil in a large stockpot; bring to a boil. Reduce heat and simmer until congee has thickened to the consistency of a light porridge, about 3 hours.
Stir fish into congee and simmer until cooked through, about 10 minutes.
Serve congee in bowls topped with pickled vegetables, roast pork, scallions, and peanuts. Drizzle 1/2 teaspoon vinegar and soy sauce over toppings.