Toppings include: crispy chicken skin (inspired by the chicken buns served at Momofuku Noodle Bar), shredded leftover roast chicken, shallots and bacon fried in chicken fat, chopped scallions, white pepper, sesame oil, ginger paste, mushroom soy sauce. Not all at once though. 🙂
This congee was made with 9 cups Chinese chicken stock (chicken stock, sliced ginger, a couple cloves crushed garlic, 2 star anise, scallions, 2 tablespoons Chinese rice wine; simmer for an hour, then strain) and 1 cup rice. I call it “quick” congee because it was done in about an hour instead of the usual three.