Complete.
While we make congee at home, it’s always implied that you go to a sit down restaurant for ‘smooth’ congee that takes a bit more effort to make vs the ‘rough’ homely kind.
Hon’s Wun-Tun is my fave for this type of food in San Francisco. My pick for Oakland would be Gum Kuo
In greater LA, JJ cafe is so good
@skinnylatte what do you think is the difference? Just time?
@irene time, technique
http://guide.michelin.com/sg/en/article/features/mui-kee-cantonese-congee
There are various ‘cheats’ (freeze rice grains, beat it up with a mortar, or use a whisk during the cooking stage) but the 生滚 style takes a lot of time and effort
@skinnylatte @irene I thought the whisk was standard and it’s how I’ve always made it (I learned it from https://www.madewithlau.com/recipes/chicken-congee )
It’s literally one of my daughter’s favorite foods. She likes it more than anything PR I make 😂😂😂
@zkat @skinnylatte I wonder if the instant pot could fake it. It makes such good risotto.
