Congee is one of my all-time favourite comfort foods - my mom always refers to it as the Chinese version of chicken noodle soup. Chinese people traditionally have it for breakfast, but I like it any time of day and often make a big batch in the morning before I head out to work so that I can come home to a big warm bowl of it for dinner. It's also an incredibly cost-effective meal to make - all you need is 8 parts water to 1 part rice to get a perfect congee. I like to use chicken thighs because they get delightfully stringy and swirl nicely into the rice after a day of slow cooking, but pork tenderloin and white fish like tilapia are also great substitutes.