Congee Supreme.

Oh well, I didn't know how to name this congee, and since it has a little bit of everything, congee supreme it is. Due to the cold weather out there, my craving for warm food has grown stronger by each day. So I thought of a bowl of warm and homey rice porridge.

Ingredients:
2 litre water
2 cups rice
3 chicken drumsticks
6 small pieces of Dong Quai (Angelica sinensis) => chinese herbs
1 tbsp of Chinese Wolfberry
1 cup of diced carrots
1 cup of diced onions
1 cup of diced tomatoes
1 cup of diced potatoes

Seasoning:
Sesame oil
Salt
Soy sauce
White pepper

Methods:
1. Prepare the ingredients. Dice all the vege.
2. Boil the water.
3. Put in all the ingredients. Orders not necessary. Cook until the rice is soft and well-broken. I prefer the gruel type.
4. Salt to taste. Add in some sesame oil for the aroma.
5. Soy sauce and white pepper can be added either to the entire pot of congee, or only add it on your plate when you're about to consume it.
6. Bon Appétit!

A plate of warm and hearty congee, having stir-fried watercress （西洋菜） vege as side.
I would normally have a stir fry vege to go with my congee, as fiber provider.
Dash of white pepper, and some soy sauce would make it perfect.

The congee was a wild try, but I love it! It has sweetness from all the ingredients, you can taste a hint of tomatoes, carrots, potatoes, onions, dong quai, Chinese wolfberries, as well as essence from the chicken.
Hmmmm! Oooohh-la-la!