After having my first spoonful, I wasn't quite sure I liked the texture, but it had a good flavor!
This particular dish was made in three separate parts before being combined and given to me. The porridge part was made in a large pot, similar to a big batch of soup. The cook took a ladle of the congee and put in a bowl, then a fish was cooked, sliced up and added to the bowl. Chunks of pig's blood were also added, but I didn't see how that was prepared.
Congee is made in many Asian countries, and can be completely differently depending on where it's made. The congee I had is considered Cantonese congee, and it's made with a white rice and is typically waterier than versions made in northern China. Congee can also be made with other grains that are grown in Asia. This is one reason why the dish varies in different regions of the continent. Congee is a fairly popular dish in Hong Kong, and it can also be made for breakfast or for lunch depending on the ingredients mixed in. It is also commonly made when a family member is sick, like chicken noodle soup in the United States.
