Ingredients

• 5 cups chicken stock
• 5 cups water
• 1 cup white rice
• 0.25 cups apple cider vinegar
• 2 tablespoons fish sauce
• 1 tablespoon grated fresh ginger
• 1 teaspoon salt
• 0.25 teaspoons sesame oil
• 2 , 6 ounce
• 0.25 cups pickled Chinese vegetables
• 0.25 cups sliced Chinese roast pork
• 2 tablespoons chopped scallions
• 2 tablespoons crushed peanuts
• 0.5 teaspoons vinegar , or to taste
• 0.5 teaspoons soy sauce , or to taste

Instructions

1. 1 Combine chicken stock, water, rice, 1/4 cup apple cider vinegar, fish sauce, ginger, salt, and sesame oil in a large stockpot; bring to a boil. Reduce heat and simmer until congee has thickened to the consistency of a light porridge, about 3 hours.
2. 2 Stir fish into congee and simmer until cooked through, about 10 minutes.
3. 3 Serve congee in bowls topped with pickled vegetables, roast pork, scallions, and peanuts. Drizzle 1/2 teaspoon vinegar and soy sauce over toppings.

Nutrition per serving