>> title: Congee
>> category: Soups
>> tags: rice, chicken, chinese, breakfast, stovetop
>> counters: Dim Sum Counter, One Pot
>> aka: jook, juk, zhou, 粥, rice porridge, plain congee
>> pairs-with: scallion-pancakes
>> servings: 4
>> time: 1 hr 45 min
>> slack: narrow — rice settles and catches on the bottom if it is left, and scorched congee tastes of nothing else
>> washing-up: the pot
>> keeps: 3 days — it sets to a block cold and comes back with water and a slow pan; put the toppings on fresh

>> step: simmer 1 1/2 hr
Simmer @jasmine rice{1%cup}(185 g; rinsed) for ~{90%min} with @chicken stock{10%cups}(2.4 L), @ginger{2%in}(sliced into coins), and @kosher salt{1%tsp}, stirring now and then.

>> step: stir in 5 min
Stir @&(~1)congee{} for ~{5%min} with @shredded cooked chicken{1 1/2%cups}(210 g) and @white pepper{1/4%tsp}.

>> step: season off the heat
Season @&(~1)congee{} off the heat with @soy sauce{1%Tbs} and @toasted sesame oil{2%tsp}.

>> step: top
Top @&(~1)congee{} with @scallions{4}(thinly sliced) and @cilantro{2%Tbs}.