Happiness in a Bowl of L’s Congee

Turned up at J and L's for their famous chicken congee. Wheeeeeeee. I love how L separates the ingredients, and simply used the broth and mussels and century eggs to stir up a beautiful pot of thick congee. L has a magic porridge pot that simply gives and gives. Heheheh. It serendipitously rained in the late afternoon till evening, making it perfect congee weather. A cool breeze wafted through, and no air-conditioning was necessary.

The cuttlefish is always a brilliant addition. Shredding the chicken instead of mixing it into the congee meant that we could pick now much meat we wanted, and I spotted and grabbed loads of… skin. Hahahaha. Fried onions and salted eggs totally completed the congee. Ahhhh, it was sooooo good. I ate four bowls. Kekekekek. Well, not piled high and overflowing. You know, like three big full ladles from the pot into my bowl. Four lovely bowls of chok. Oof. 

We brought greens. Didn't bother buying from the restaurants. Too troublesome. I simply bought vegetables from the supermarket and did an Asian stir-fry — cabbage with dried shrimps and fish sauce, and easy Shanghai greens with garlic and salt. Brought them over in easy Pyrex trays. There, all nutritional values covered in this superbly happy meal.