Congee time

It's always time for #congee, but in winter season this dish is more than appreciate... Everywhere you turn there’s a congee house of some sort, serving 粥 – jūk (Cantonese) or zhōu (Mandarin).

Congee is a preparation of #rice (or other grains or legumes) boiled in water, using grains that may be long or short, whole or broken; some versions substitute water with milk or coconut milk. It is served plain, accompanied by side dishes (salted duck egg, seafood, pickled vegetables or braised meat), or cooked together with ingredients such as chicken, preserved egg or herbs.

My favourite place for dining? 

#CheukKeeCongeeShop | 卓記粥店, G/F, 54 Belcher’s Street, #KennedyTown

#SangKeeCongeeShop | 生記粥品専家, 7-9 Burd Street, #SheungWan

#FatKee | 發記腸粉粥品, 67 Kin Yip Street, #YuenLong

#WaiKeeCongeeShop | 威記粥店, G/F, 8 Stanley Street, #Central

#MuiKeeCongee, 妹記生滾粥品, Shop 11-12, 4/F, 123A Fa Yuen Street, #MongKok

#Tak Fat Congee, 葵順街熟食市場, Cooked Food Stall, Kwai Shun Street, #KwaiChung, New Territories