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 ...
Such is the enduring appeal of everyday Cantonese cooking, especially when the signature dish is something as comforting as congee, a go-to for both its homeyness and healthful virtue. And at Sang ...
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