Philadelphia Chowhound visiitng KC for the first time, March 2004. Staying downtown, but known to walk miles for excellent food and wine. Looking for local favorites, and ethnic surprises. Very open to different food tastes and experiences.
This stew is based on the savory rice porridge congee, which has roots in Chinese, Thai, and Korean cuisines. Though the dish uses some classic Asian ingredients—such as fish sauce, ginger, and bok choy—the flavors are not aggressively Asian.