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Congee Recipe


1 cup long grain rice

8 cups chicken stock

2 tablespoons Sichuan peppercorns

2-inch knob ginger, thinly sliced

1 tablespoon soy sauce

1 tablespoon sesame oil


  1. Using a mesh strainer, rinse rice under running water until water runs mostly clear. In a pot, combine rice, chicken stock, peppercorns, and ginger. Bring to a boil, then lower heat to maintain a simmer and cover. Simmer until congee has a consistency of a loose risotto, about 1½ hours.
  2. When congee is ready, transfer to bowls and drizzle with soy sauce and sesame oil. Serve with desired condiments and toppings.
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