Sorry for the hiatus.
It’s been a busy past few months, including two wonderful weddings – one of which was my own! I’m happy to be back in the kitchen and excited to use all of our new wedding gifts and matching cookware. I feel like such a grown-up.
My first introduction to congee was a few years ago at one of my husband’s bi-monthly family dinners. A few times a year, Popo (grandma in Chinese) makes a huge vat of turkey Jook, another name for congee. Congee is a popular Asian rice soup made by cooking rice in water or stock until it has broken down to a porridge consistency. At first I have to say that I was not overly fond of its bland taste but saw the potential to spice it up.