Mikaela Cooks

Topped with an egg and a lil chili crisp, congee here I come.

Congee:
3/4 cup sushi rice
6 cups bone broth

1. Rinse rice until water runs clear.
2. Add rice and bone broth to a pot and simmer on low stirring often for 45 mins to an hour. Rice should start to break down and liquid will be thick.
3. Season to taste with salt
4. Serve hot topped with things like a runny egg, shredded chicken, chili crisp, scallions etc.