Chef Bryant Ng's scallop congee at The Spice Table is the stuff dreams are made of. Who knew jook could be so good? Back to reality. So, no, chef Ng won’t be planted near a street corner dishing ...
Chef Scott Clark “fell in love” with savory rice porridge on a trip to Hong Kong. He calls this version his Band-Aid porridge: “It cures you of all your woes.” Total Time: 1 hour 30 minutes ...
I like to mix long grain and short grain rices (not glutinous rice, but the type used for Japanese and Korean cuisines), which makes the congee smoother. Yau ja gwai, often called Chinese ...