Chicken Congee

3/4 cup rice (sushi or jasmine white rice is recommended)

2 1/2 quarts of chicken stock OR 6 boneless chicken thighs and 2 1/2 quarts water

Tamari for serving

Sesame Oil for serving

Thinly sliced scallions, ginger, etc: for serving

Instructions:

Add rice, chicken if using, and liquid to large stockpot, simmer gently for 1 1/2-2 hours. Stir every 15 minutes or so until the grains have burst open. Keep an eye on the rice to make sure it doesn't stick to the bottom. Toward the end of cooking when the liquid has become integrated with the rice, and the entire mixture is the consistence of oatmeal, season lightly with salt and a bit of pepper to taste.

Serve by the bowlful, add toppings (especially tamari and sesame--crucial!) to the individual person's taste.

A new recipe to try:

https://www.101cookbooks.com/archives/instant-pot-congee-with-brown-rice-and-turmeric-recipe.html