Omnivore

As promised John sent along a picture and recipe of his first solo meal since I left on vacation. Congee is an Asian rice porridge suitable for breakfast, lunch, or dinner. Thanks and ❤️ to John!

Savory Dinner Congee (kind of a hot and sour vibe)

2 Tbs chopped onion

1 Tbs chopped ginger

2 cloves garlic, chopped

some chili flakes

1 slice deli ham, chopped

1 cup leftover cooked rice

2 cups chicken broth

2 Tbs rice or cider vinegar

1 Tbs soy sauce

1/2 cup or more diced leftover chicken

1 egg

1/4 tsp sesame oil

leftover vegetables, chopped

1 scallion, sliced thin

Sweat the onion, ginger, chili flakes and ham in a little oil.

Add rice and broth.  Stir to combine.  Bring to strong boil.

Boil at least 10 minutes, whisking often until the mixture thickens.

Reduce heat.  Add vinegar, soy sauce, and chicken.  Stir to combine and heat through.

Crack the egg into the mixture.  Let sit for at least 3 minutes until the egg white is set.

Whisk mixture to break up egg white and disperse egg yolk thoroughly.

Add sesame oil and any chopped vegetables at this point.  Stir and simmer to warm through. 

Correct with additional salt, soy, vinegar, chili, sesame oil and/or Tabasco as needed.

Ladle into bowls and garnish with scallions.

Makes 2 ample bowls.