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The corn cobs in the stock give it this awesome sweet grassy flavor. (sounds weird, but it’s so good) A bunch of ginger and onions. And, we’d prepare a chili oil with Sichuan peppers and fried garlic slices to drizzle on top. It was flavor overload. Set your mouth buzzing (the chili and Sichuan pepper oil, if you’ve never experienced it … idk how to explain, it’s great), warmed you up and made you feel good for the rest of the day.
Congee can be excellent. It’s not necessarily boring.
Congee can be super good. It’s all about what you make it with. We used to make something similar to this recipe: https://www.tastetoronto.com/recipes/summer-corn-and-chicken-congee
The corn cobs in the stock give it this awesome sweet grassy flavor. (sounds weird, but it’s so good) A bunch of ginger and onions. And, we’d prepare a chili oil with Sichuan peppers and fried garlic slices to drizzle on top. It was flavor overload. Set your mouth buzzing (the chili and Sichuan pepper oil, if you’ve never experienced it … idk how to explain, it’s great), warmed you up and made you feel good for the rest of the day.
Congee can be excellent. It’s not necessarily boring.
I think you may have replied to the wrong comment…