DOMINIQUE ANSEL BAKERYのインスタグラム(dominiqueansel) - 4月19日 09時07分

My first bowl of congee was in Hong Kong - I was 29 years old, it was a rainy humid day. And though it’s not something I grew up with, it became a comfort food for me. This pork liver one, with fresh ginger and scallions, fried you tiao slowly sinking into its depths, made Hong Kong feel like home. What do you use in your congee stock? Pork bones? Fish bones? I’ve never been able to replicate quite the same flavors.

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