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Basic Congee (juk)

1/2 c. raw rice
6 c. water
Salt to taste

Wash rice. Place in a large pot, add water, then boil. Salt to taste. Simmer over low heat, stirring occasionally to prevent sticking, until rice thickens (about 2 hours). COMMENTARY: This can be made thick or thin, depending upon the rice/water ration, or by using a three part long-grain rice to one part glutinous rice. To this basic recipe, many things can be added according to one's taste or whatever is available. Pork hash, fishcake, chicken shreds, duck meat, ham, fish, turkey, salted eggs, shrimp, and squid come readily to mind. Garnishes may include minced green onion, Chinese parsley, pickled vegetables, lettuce and won bok. Instead of water, soup stock made from poultry carcasses, pork bones, or ham bones improve the flavor.

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