we band together with our friend Meilin Lee

to make a warm, soothing bowl of Mei's family recipe,

Smiley Face Congee.

Before we start, make sure to rinse and drain

your rice a few times.

This reduces the rice's surface starch, making it less gummy

as it cooks and improving the texture of the final dish.

Now, let's prep our veggies and toppings.

Slice up some ginger, green onion, and mushroom,

and set aside for later.

Like Mei, the rice should always be front and center.

But when combined with these other ingredients,

it creates a well-balanced harmony of flavor.

Next, slice the chicken into bite-sized pieces

and add to a bowl along with some oyster sauce, cornstarch,

chicken bullion, and water.

Mix the ingredients well with a bit of vegetable oil

to combine.

Then set aside to marinate while preparing the zhou,

or porridge.

Wow, Mei.

Ni zhen ke'ai!

[GIGGLING]

Thank you!

What's next?

Ah.

All right.

Add your prepared rice to a pot of boiling water.

Cover the pot and allow to simmer for about 20 minutes.

The porridge should be at a steady rolling boil.

And the rice will be slightly fluffy looking.

Mei, will you please bring me the chicken?

Xiexie.

Add the marinated chicken a bit at a time

and allow to come back up to a boil.

Once the porridge has reached a thick,

oatmeal-like consistency, follow by adding

your ginger and salt to taste.

While the congee finishes coming together, fry up some eggs.

Sweet.

It's time to assemble our bowls.

Scoop a generous portion of the congee into a bowl.

Then build the face, starting with the fried eggs

for the eyes, green onions for the eyebrows, a mushroom

nose, and a soy sauce smile.

Hao bang.

Congee is a perfect breakfast to share with your jia ren

and enjoy together.

Xiwang ni xihuan.

To make your own Smiley Face Congee at home,

try this recipe.