I’ve been having a particularly bad time in the sleeping department recently. Previously the problem was getting to sleep at night, now it’s sleeping through the night. While this feels like a rip off when it happens during the week, it’s a blessing in disguise in the weekend. On this occasion, it allowed me to get started on this soup so that it wasn’t long from being ready by the time that Mrs P got up at a more appropriate weekend hour. Thus, the Weekend WordPress Soup Season got underway, thanks to this very thorough and thoroughly delicious guide to congee from Sam Han over at Bonding Tool.
We actually had a crack at this soup a few weeks ago, but for some reason I used twice the amount of liquid required. While the result was still tasty, it wasn’t fair to Sam’s recipe to put photos of that on the blog. This time I kept it simple, I did add a litre of chicken stock, and about a tablespoon each of ginger and garlic. I personally love to have this with a raw egg dropped in. Sometimes I let the egg cook gently, other times I like to swirl the yolk through my morning meal like so many liquid rays of protein sunshine. This soup is really thick (well, at least the way I make it, I opted for the rice flour solution) and comforting like a grown up blankie for your stomach. Once it snuggled into place inside me, it soothed and settled me nicely, and led to a nice little nap later in the day.
Serve early for bleary eyes or illness prevention/cessation.