Rainy Days are Here Again
Put the sticky rice, water, and chicken stock in a medium size stock pot. Bring to a boil and stir occasionally.
Once it boils, lower the heat and let it simmer until it becomes it has a thick and creamy porridge-like texture. Set aside.
In a medium-sized serving bowl, pour in the cooked congee.
Top with salted egg, boiled chicken, fried anchovies, fried dried fish, onions, ginger, pork floss, fried egg yolk and egg white, and pickled peanuts.