The Lee Ho Fook chef opened a short-lived cafe dedicated to congee and Chinese breakfast five years ago. Here’s the recipe that started it all, along with topping suggestions. “Congee was food you ate ...

I like to mix long grain and short grain rices (not glutinous rice, but the type used for Japanese and Korean cuisines), which makes the congee smoother. Yau ja gwai, often called Chinese ...

Its versatility and comforting nature make it perfect for any meal or occasion, whether breakfast ... on making congee using ...