Congee

Yes—cook the congee base fully, cool it completely, and refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring often and adding stock or water as needed to reach the right consistency, then add fresh toppings.

The ratio is roughly 1 part rice to 6 parts liquid. For thinner, brothier congee use 7-8 cups liquid; for thicker, more porridge-like congee use 5-6 cups. Adjust during cooking by adding more warm liquid if needed.

Not rinsing the rice thoroughly before cooking, which makes the congee gluey and unpleasant, and cooking at too high a heat so rice grains don't fully break down. Rinse the rice multiple times and maintain a bare simmer throughout.

Yes—shred cooked rotisserie chicken or pork, or dice it finely and add to bowls at serving time. You can also add sliced century egg, preserved salted duck egg, or a poached egg for richness.

Yes—on a slow cooker, use 6 cups stock and cook on low for 6-8 hours until rice is completely broken down and creamy. On an Instant Pot, combine rice and 6 cups stock, pressure cook on high for 30 minutes, then quick release pressure; it will be done faster but stir partway through.

Traditional toppings are fried shallots, sliced green onions, cilantro, soft-boiled or poached eggs, soy sauce, sesame oil, and white pepper. You can also add pickled mustard greens, preserved bean curd, diced chicken, or a squeeze of fresh lime juice.