Congee (or xifan) is my go to winter comfort food — it’s super easy and quick to make, and it’s highly versatile and customizable. So when the weather turned cold and I had the urge to make some, I thought it would be fun to riff on the toppings and see if I could come up with at least 12 different variations. Here are the results (and here’s the Twitter thread, if that’s more your speed):
The toppings, from left to right, top to bottom:
- Shitake mushrooms, thousand year egg, spicy fermented bean curd, furikake, sesame oil, and scallion (which covered EVERYTHING)
- a la Mulan: two fried eggs and bacon. But then I added a bunch of furikake. And then more fermented bean curd and scallions (not pictured) before eating.
- Vietnamese meatballs, shitake mushrooms, furikake (I was very much on a furikake kick.)
- Braised turnip greens, Italian sausage, katsuo fumi furikake (a different kind this time!), and scallions
- Sauteed purple cabbage, fermented bean curd, scallions
- Roasted kabocha squash, gochugaru, soy sauce, sesame oil
- Kimchi, thousand year egg, katsuo fumi furikake, scallions
- Chinese sausage with onions and collard greens, pickled radish, fermented bean curd, shiso fumi furikake (I bought so many varieties…)
- Not made by me, but a variation I had when visiting my mom in Houston. Congee made with red bean, black rice, and white rice, then topped with a little brown sugar. With a side of youtiao.
- So beige. Scallions, fried garlic, fried shallot, rousong.
- Ground pork and mustard greens, fried shallot, duo la jiao
- Scallions, fried garlic, a poached egg, and lao gan ma
Var 1 is pretty classic, and I really enjoyed 7, 8, and 9. The Mulan variation was fun to make, but difficult to eat. The roasted squash variation was the most different of the bunch (I have been very into roasted squash this season), and I think it looks the most interesting.
Main lesson? You can never have enough scallions. Or enough variations of furikake.