Hubs and I are both sick with some kind of plague. We are pretty sure where we got it from, but no one is here to point fingers (Kev). Sore throats, phlegm, coughing. It’s pretty miserable. On the bright side, he’s been working from home so we’ve been able to spend a lot of time together.
Whenever I’m sick, I crave the comfort foods of my childhood. (Well, whenever anyone is sick, they crave the comfort foods of their childhood, I suppose. Though I’m talking about my specific case, so… Anyway.) For me, this means some kind of brothy noodle soup, wontons, and/or congee. Since Adam is still on a liquid/pureed diet, that means it’s CONGEE TIME.
Congee is a rice porridge that is pretty ubiquitous in Asian countries. In China, it’s frequently a breakfast food, served alongside fried dough sticks (youtiao) or with an array of toppings so you can choose your own adventure. Possibly you’ve seen it at dim sum restaurants making the rounds. It’s not that different from grits or cream of wheat or oatmeal, although congee classically skews savory rather than sweet.
Recipe below the cut.