I'm from Northern China and where I'm from, they often make congee with just rice, water, and baking soda. That's probably the reason I hated congee as a kid. In the South, however, they put all sorts of stuff into the congee. There's really no limit to what you can put in: fish, meat, veggies, tofu, eggchoices. My personal favorite, and I speak for a lot of people when I say this, minced pork and century egg. It's the most standard type of congee and it's liked by the majority of Chinese people.
Now, I didn't do that recipe for my post because century egg isn't exactly popular amongst North Americans. I think a picture would speak for itself. The name "thousand year old egg" doesn't do it any justice. In reality, they are duck eggs preserved in a mixture of clay, ash, and salt. It is definitely considered to be an acquired taste.
So instead I did a chicken and corn congee and I think it can be enjoyed by just about anyone.
I soaked the rice over night in a big pot of cold water. This morning I poured out the soaking water and refilled it with more cold water. There's no exact measurement but you want to make sure you have plenty of water for the rice to boil in. If you have too much, it will boil over. If too little, then the rice will stick to the bottom. Once everything comes to a boil, turn the heat down to low and let it simmer for an hour and half, or until the rice has lost its form and becomes mushy. Now you have a choice. You can add in a tsp of baking soda and enjoy it like the Northern Chinese. Or, as I like to do, add in some chicken stock granulates and puree the congee to give it a thick, even consistency. If you don't puree it, the rice will sink to the bottom and you'll have to stir it before you serve.
After I've pureed the congee, I threw in some shredded chicken and frozen corn. Once those are warmed through, you are ready to serve. You can easily duplicate this recipe with fish fillet or any other ingredients you have on hand. The green stuff on top is just dried seaweed that I used for decoration.
1 cup rice
8 cups water
3tbsp chicken stock flavouring
1 cup shredded chicken breast
3/4 cup frozen corn