粥／congee/ juk/ zhou is amazing soul food that can be eaten for breakfast, lunch or dinner. it’s a bit like chicken noodle soup for asia: whenever you’re feeling sick or sad it gives your body and soul a pick me up. it’s also incredibly easy to make and it’s a great way to use up leftover rice and/or bones! we like to buy the ducks hanging in the windows of Chinese markets and restaurants and throw all the leftover bones into a pot with leftover rice to make it. try to reserve some of the duck meat to toss in the pot at the very end before serving.
growing up in canada, I never understood why my friends were disgusted by tofu. but then I realized that their version of tofu was often flavourless, dry, and firm. the tofu I grew up with was always a massive flavour bomb - this silky, soft vessel used for absorbing velvety, meaty sauce, turning any bowl of plain white rice, into the ultimate comfort food. reid was a tofu convert when he first ate this, and I think you will be too. the chili bean paste (doubanjiang) and the black bean paste can be found at your local chinese supermarket in the sauce aisle.