What I usually love with congee is freshly fried “youtiao” or
fried bread stick (油條 in Chinese). The slightly salted flavour and
the crunchy texture is a good complement to the congee.

I have yet to find freshly fried youtiao here, so I used fried wanton
skin bits instead. If you don’t have access to fried wanton skins nor
spring onions, having the congee on its own is pretty good, too.

Based on a recipe I found, the recipe below is modified to cook
with a rice cooker instead of a conventional pot.
This is so that I don’t have to worry about burning the
congee at the bottom of the pot

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Recipe and serving suggestions below:
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Thank you for your entries.

Congratulations to the winners of the draw.
The winners will be contacted by email and
the curry pastes are on their way to the winners.

Please drop me an email if you do not receive your packet in a few days.
Enjoy!

Serving suggestions will be posted soon!