Cooking congee

The second day of the Lunar New Year was celebrated at Aunt Mavis' house and a buffet was called to feed us hungry souls.

Although I had my heart set on gaining some pounds from great food this festive season, my disobedient throat decided to wreck more havoc. Ulcers appeared, covering my tonsils and around my uvula (that sandbag-lookalike thingy at the back of your mouth). It was a nightmare to swallow.

This viral/bacterial attack is truly irritating. My voice is still not back since Manado - and it's been weeks! Then there's the hacking cough and the bloodied phlegm. And now, such a painful throat.

I wasn't sure what dishes the buffet would comprise, but I was sure I could hardly eat solid food in my condition.

So, I decided to try making myself some soothing congee before heading to the party.

Now, I've never made congee and I don't know how. Someone once wrote that anyone with common sense can cook decent food, and I do have some of that. I was not sure how much of a Nigella my common sense was, but something inside me told me that my congee would turn out fine.

The only food item I had at home was abalone, apart from rice grains and the usual condiments and sauces.

So, I made abalone congee.

My common sense told me to use chicken stock instead of plain water to cook the rice grains, and to not waste the brine in which the abalone has been soaked in. Oh, and a generous dash of fragrant sesame oil would not hurt, my common sense whispered.

Thank you, common sense. My first home-made abalone congee turned out fabulous.

Next time I shall experiment with some wolfberries and dried scallops. :)