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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For as long as I could remember, my family have always had
soup with our dinners.

But it was not until I am away from home that I appreciate
the health benefits of these yummy and soothing soups that
my grandma and mum used to make.

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