One of my favourite dishes even before going to China was the humble rice congee so much so that it was always the first dish I had for breakfast in 4-5 star hotels during business trips. While in Shenyang, I normally had it over the weekends during near my residential compound. There were three shops selling plain and fish congee around my place. One morning I was a little late and was greeted with an empty pot in one of the shops. But I managed to get my fix in one of the other nearby places. Normally you had a bowl of congee and you can pick and choose a range of condiments and garnishing to go along with it. It’s a simple and light dish but its absolutely delicious. After moving to Melbourne, I have since learned how to cook it at home using a slow cooker as well as on a stove and thus I am able to continue to enjoy this simple dish.
