Congee

• 5 cups chicken stock
• 5 cups water
• 1 cup white rice
• 1/4 cup apple cider vinegar
• 2 tablespoons fish sauce
• 1 tablespoon grated fresh ginger
• 1 teaspoon salt
• 1/4 teaspoon sesame oil
• 2 (6 ounce) fillets lean white fish, sliced
• 1/4 cup pickled Chinese vegetables
• 1/4 cup sliced Chinese roast pork
• 2 tablespoons chopped scallions
• 2 tablespoons crushed peanuts
• 1/2 teaspoon vinegar, or to taste
• 1/2 teaspoon soy sauce, or to taste

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. Stir fish into congee and simmer until cooked through, about 10 minutes.
3. Serve congee in bowls topped with pickled vegetables, roast pork, scallions, and peanuts. Drizzle 1/2 teaspoon vinegar and soy sauce over toppings.

chicken stock, water, white rice, apple cider vinegar, fish sauce, ginger, salt, sesame oil, fillets lean white fish, pickled chinese vegetables, chinese roast pork, scallions, peanuts, vinegar, soy sauce

Taken from www.allrecipes.com/recipe/258062/congee/ (may not work)