Congee is the Asian equivalent of Jewish chicken soup, perfect when the weather is cold and damp or you're fighting off a cold. Served in a variety of ways, depending on the country of origin or what's in season, the basic dish is made with cooked rice, a liquid, and flavorings.
You'll find dozens of authentic, regional recipes in cookbooks and online, but in our kitchen "congee" is another way of saying repurposed deliciousness.
Whatever we don't eat at a Japanese, Chinese, Vietnamese, or Thai restaurant we bring home. Invariably, a container of rice is included along with the kung pao chicken, tempera shrimp and vegetables, stir fried beef with broccoli, or sweet and sour pork that we couldn't finish.
Reheating these dishes at home is one option, but transforming them into congee is better. For example, converting vegetable and shrimp tempura into an arom…