1/2 cup rice (not quick-cooking)
3-4 cups water (may use vegetable/chicken broth)
2 pieces chicken breast or turkey meat pulled off the bones - great for leftovers!
1 Tbsp garlic, minced
1 Tbsp ginger, minced
1 Tbsp oyster sauce
1 Tbsp soy sauce
dash pepper
Optional: 2 Tbsp scallions, chopped; shiitake mushrooms, julienned; sesame oil
Directions:
Rice cooker - Dump all ingredients (except garnishes) into rice cooker. Turn it on and stir occasionally, until congee is smooth and no longer grainy.
Stovetop - Combine all ingredients (except garnishes) in a medium saucepan. Bring to a boil over medium head then turn down and let simmer until water has been absorbed.
Add more water/broth if necessary (for both methods)
Sprinkle with black/white pepper, a few drops of sesame oil, and chopped scallions just before serving.
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