I'm in two feet of snow here, cooking up some congee and watching more snow come down. Need ideas to make it best and tastiest possible so we can feel lucky to be snowbound. The congee base is chicken stock, some ginger pieces, white parts of scallion, mixed long grain and short grain rice.
What do y'all like to add? I have lots of stuff: chicken, dried shrimp, fresh shrimp, squid, mushrooms, scallions, cilantro, peanuts, sesame oil, various vegetables . . .