I got this recipe from a tech industry friend as a JPG labelled “Twitter congee”. I don’t know if that means “seen on Twitter” or “served in the Twitter cafeteria”, either is possible. It’s very simple. Garnish with whatever: I usually use some chili crisp, some pickled mustard greens, or some sauteed vegetable like bok choy.

Ingredients

• 1/2 pound ground chicken
• 4 ounces sliced shiitake mushrooms
• 1 tbsp minced ginger
• 1/2 tbsp minced garlic
• 1 tsp shaoxing wine
• 1/4 tsp kosher salt
• 1 tsp oyster sauce
• 1 tsp fish sauce
• 2 tsp sesame oil
• pinch of ground white pepper
• 6 cup water
• 1/2 cup jasmine rice

Directions

In a bowl, combine chicken, mushroom, ginger, garlic, shaoxing wine, salt, oyster sauce, fish sauce, sesame oil and let it marinate over night in the refrigerator.

In a large pot, add water and the rice and bring it to a boil. when the water stars boiling, turn down the heat to simmer and cover the pot. 15 minutes later, stir the rice making sure it’s not sticking to the bottom. cover the pot again and stir the rice one more time 15 minutes after the first sit. cover the pot one last time and simmer 30 minutes. When the jook is done (1 hour total), it should look creamy and silky. (Nelson: that’s a long cook for the jook!)

Add the ground chicken mixture to the jook, breaking down the meat (a whisk works well). Simmer with the lid off until the chicken is cooked, about 10 to 15 minutes. Add a pinch of white pepper and enjoy!

Servings: 2 Prep Time: 15 minutes Cook Time: 75 minutes