For the Most Flavorful Congee, Add Bones

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It is a bones day after all.

, a cookbook I turn to whenever I’m looking to re-create the flavors of my childhood. I start by salting lean pork loin and marinating boneless chicken pieces in soy sauce the night before. In the morning I’ll blanch and thinly slice the pork to add to the congee while it stews. My rice—usually a long-grain variety like jasmine—and chicken stock will go into a pot, and once it comes to a gentle simmer I add my chicken carcass with a generous sprinkling of salt.

If you are starting with raw bones—say, if you have the backbone and neck leftover from spatchcocking a chicken—you could blanch or roast them beforehand. Blanching the bones will allow any blood, fat, or impurities to rise to the top, and give you a purer tasting congee, whereas roasting the bones will give you something darker and more concentrated in flavor. But if you, like me, are a fan of low-effort and high-reward cooking, just plop any bones, raw or cooked, in with your rice.

On Sunday mornings, I set the table with garnishes and wish my family could all be there. But even digging in on my own, the first spoonful of steaming congee brings me back to quiet mornings at my parent’s dining table in Hong Kong.

 

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