• Add 3-5 chicken parts, diced (breast or thigh, which ever you prefer),
 pork or fish (white flesh) about 30 minutes before end of cooking.
• Add salt and pepper to taste at the end of cooking.
• If you like smoother congee, cook for longer and add more water
 as needed. If you like chunkier congee, cook for less time
 and use less water.
• Put water, rice and other ingredients in a slow cooker,
 and cook on low heat for 4 - 6 hours.
• Add chicken or turkey bones to the boiling process, or to the cooker.
 Just like traditional chicken soup, the bones provide essential
 nourishing nutrients that strengthen the body.
• Try marinating the chicken in oyster sauce, Chinese wine/sherry,
 soy sauce, pepper, sugar, worcestershire sauce and sesame oil before
 adding it to the cooking congee after about an hour.
• Boil the rice (or cook in a slow cooker) with added ginger
 and garlic for flavor
• Add carrots and/or broccoli in the last fifteen minutes of cooking.
• For alternative protein instead of meat, add two eggs to the congee
 at the end of cooking, stirring well.
• Try various garnishes: pickled ginger, green onions, cilantro, peanuts,
 chili oil or white pepper.

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