Lucas Sin, chef of Nice Day Chinese and Junzi Kitchen, demonstrates how to make and unpacks the history behind congee, a Chinese rice porridge that has been eaten for centuries. Congee is a humble dish often eaten for breakfast, by children, or when ill; the porridge s thick, velvety texture and abundance of nutrients has made it a staple not only in China but around the world, through slightly different preparations. Lucas explores shatin chicken congee, a comforting dish made with galangal-spiced poached chicken, century egg, dried scallops, and a mixture of two kinds of rice.
Lead: Rice has a lot of nutrition Rice is the least nutritious staple starch in the world. Undeveloped countries that rely on rice have high rates of childhood mortality and blindness because of the nonexistent vitamin a content. It also inhibits iron absorbtion. Eat it as a comfort food, not a staple food. Date: 2021-08-07
