This is a very simple and healthy traditional Vietnamese dish. Place whole chook in saucepan of water and bring to the boil and cook for half an hour. Every five or so minutes scoop out any contents ...

“Everybody leaves here thinking and missing the oxtail congee,” Ly says. The sweet and savory rice porridge comes as the final course in the beef tasting. Typically, the traditional seven-course ...

Lighter in consistency compared to its Chinese and Greek counterparts (jook/zhou and avgolemono, respectively), chao ga is made from rice that's cooked in a fragrant chicken broth until it reaches a ...

Congee isn’t so much a recipe as it is a state of mind. The simple rice porridge, popular by one name or another over most of Asia, is both comfort food and blank canvas, a delivery mechanism for ...

Marcia Kiesel, a former Food & Wine test kitchen supervisor, is an experienced chef and recipe developer who graduated from the Culinary Institute of America. She co-authored the cookbook Simple Art ...

At the buzziest new restaurant in Los Angeles, one of the early standouts is a pink bowl filled with rice porridge and a painter’s palette of earth-tone toppings. Ruptured by the side of my spoon, the ...

On a recent post about pho ga, the Vietnamese chicken soup, I made mention of a Chow.com graph that has predicted 2011 to be the year of congee (with regard to Asian comfort food dishes). Later on, ...

Congee doesn’t get much respect. Congee for me was an acquired taste. It’s not that it tasted weird but rather because I first came to know it as a breakfast food. In my many travels to Asia, I ...

Place 2 ½ litres water in a large saucepan. Add the onion, garlic, cinnamon, dried shiitake mushrooms, fish sauce, sugar, salt and black pepper. Bring to the boil over high heat, then add the chicken, ...