I grew up in a time when tv was just coming to the rural areas. Until I was around 14, we had two channels, both of them local and free. We could tune into using bunny ear antennas. Even if we wanted cable, it had not yet reached our home because we lived 40 kilometers from the nearest town. So, every morning at 6:00 AM, Martin Yan would come on with his Yan Can Cook show and I would watch as he made all sorts of Asian delights that I had never heard of. Didn't matter - his energy was infectious and fun and I watched him as much for that as I did for the food he created.
So this recipe is inspired by one of Martin Yan's recipes for congee. I've changed lots of things about it like the amounts and the type of protein, so I feel like I can firmly call it mine, but it started out as Martin's.
Congee is wonderful for breakfast, lunch or dinner, is wholesome and served to the infirm when their digestive tract is having trouble with solid foods (making it great for postpartum moms) and, as if all that wasn't enough, it's super economical and can feed a family when there is not much to go around. With talk of upcoming food shortages, maybe this is one to have in your repertoire. I just think it's delicious and comforting and, yes it's true, I'd happily eat it any time of day, any time of the year. I hope you enjoy it too.
1 tbsp rice wine or mirin
1 tsp cornstarch or arrowroot powder
pinch of salt
pinch of white pepper
1 tbsp ghee
1/2 lb chicken sausage
3/4 cup long grain rice
2 slices ginger root, the size of a quarter and lightly crushed
6 cups chicken broth
1 tsp toasted sesame oil