tweety

Don't u guys notice that he keeps saying how to cook " Chui chow congee" not the regular congee that we ask or mention about? It's totally different way to cook. The Chui chow congee taste like 米還米, alot of water in it gar mei?
My way to congee is:
soaked ur 2 cups of regular rice in cold water over night.
soaked ur 1 cup of sticky rice in water overnight
boiled pork bones and dried scallops (of course u need to soaked ur dried scallop in the water overnight to make it softer la), put some salt , use it for congee base
after u put everything without the ribs bones into ur cooker for regular rice cooking time.
U can put fresh sliced halibut or fresh sliced beef in your bowl then u pour ur hot congee in it, the fish and beef will about cook is more juicey than u put ur meat inside the cooker.

If u don't like to use the rice cooker, u can put everything into 瓦 pot cook for half hour, but u need to keep stir it, that's pretty tired for mr, so I used the cooker instead