Chicken congee, hmm

I'm making chicken congee, b/c I can. :D If I could, I'd make something fancier, like pork fillet and thousand years eggs... and actually, what I don't find fancy is plain 'zhouk' with a random meat. We had this rotation going on for too long (ground beef, chicken thighs, fish pieces), that I am intrigued by what I could actually do with a good congee base. And it's not like I've never been to snack-bars serving only congee. There was one I disliked, with pork stew meat and peanuts. I think I had some with squid, but it doesn't add fancy, and is not something I actually feel comfortable having with congee. (I saw ... bacon in the freezer XD) Hey, so what about fusion? I mean, the Italians have risotto, don't they? Chinese 'shrooms are actually standard in congee, and we regularly put porcinis in our 'lap mei fan' (preserved meats rice - modified with, err, ground beef). (Must try to make this blog less of a conversation with myself - it screws up the connections indeed)

Oh, now that I remember it, we sometimes put choy in the congee (something I don't hear of in restaurants), and many times substituted the Chinese variety for rapini? It was so un-good.


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This page contains a single entry by Cedric published on March 7, 2006 3:40 AM.

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