Soup season's here:
For the uninitiated, congee is a savory Chinese porridge made from rice that’s cooked in liquid until it bursts and becomes wonderfully creamy. Sort of like if your favorite oatmeal and your favorite chicken soup got together and had a baby. Versions of congee are often eaten for breakfast in China and other parts of Asia, but I like to make it for dinner. And when served with an abundant spread of toppings, it can be the perfect main event of a cozy winter dinner party.
There are several ways to go about making chicken congee, but the hands-down easiest way is to use boneless skinless chicken thighs, which fall apart into soft tender pieces after eight hours of slow cooking in broth. I use chicken broth infused with fresh ginger, garlic, and dried Thai chiles in my congee, but you could use vegetable broth or even just water for a milder flavor.
My recipe serves eight because I think it's best for serving a crowd . I've had a couple of congee parties so far this winter, and I'm slowly converting all of my friends into believers. When it's time to serve the congee, I spoon it into wide bowls, then set out all the accompaniments so my guests can choose their own topping adventure. For something crunchy, I love
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