MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Congee (Jook)
  Categories: Chinese, Rice, Ceideburg 2
       Yield: 1 servings
       1 c  Long grain rice
       3 qt Stock
       2 tb Minced Chinese preserved
       1 sl Ginger root, minced
       1    Piece tangerine peel,
            -soaked to soften and minced
            Chopped green onion
            Chopped coriander
            Sliced preserved ginger
            Sliced tea melon
   Combine rice, stock, preserved turnip, ginger and tangerine peel in a
   large soup pot and bring to a boil.  Lower heat and simmer, uncovered
   for approximately 1 to 1 1/2 hours or until the rice is thoroughly
   broken up. Stir occasionally to prevent soup from sticking and add
   boiling water if necessary.  When done, soup should be thick and
   creamy.  Add salt to taste and garnish with any or all of the
   suggested garnishes.
   VARIATIONS:  Just before serving, add cooked chicken, pork, ham or
   beef. Or with rice add diced forest mushrooms, soaked to soften or
   dried shrimp.
   From “The Regional Cooking of China” by Margaret Gin and Alfred E.
   Castle, 101 Productions, San Francisco, 1975.
   Posted by Stephen Ceideburg