From 2e03dcb5c4b2fdb4054ef45a3711204bd67e6aeb Mon Sep 17 00:00:00 2001
From: medusa <newton214@gmail.com>
Date: Mon, 30 Jun 2025 01:23:55 +0000
Subject: [PATCH] Update food_related/chicken_congee.md

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 food_related/chicken_congee.md | 53 +++++++++++++++++++++++++++++++++-
 1 file changed, 52 insertions(+), 1 deletion(-)

diff --git a/food_related/chicken_congee.md b/food_related/chicken_congee.md
index 9f65d1b..bd0212e 100644
--- a/food_related/chicken_congee.md
+++ b/food_related/chicken_congee.md
@@ -50,4 +50,55 @@ Here's a simple, flavorful **Chicken Congee** recipe that aligns perfectly with
 - **Extra protein**: Add tofu or a poached egg.  
 - **Spicy**: Top with chili crisp or sambal.  
 
-This recipe is forgiving and adaptable—perfect for your practical cooking style! Let me know if you'd like variations (e.g., ginger-heavy, turmeric-infused, or with crispy chicken skin).
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+This recipe is forgiving and adaptable—perfect for your practical cooking style! Let me know if you'd like variations (e.g., ginger-heavy, turmeric-infused, or with crispy chicken skin).
+
+---
+
+Here are two **flavor-boosting toppings** to elevate your Chicken Congee—both easy to make and packed with umami:  
+
+---
+
+### **1. Crispy Garlic Topping**  
+**Why You’ll Love It**: Adds crunch and a nutty, savory punch.  
+
+#### **Ingredients**:  
+- ¼ cup **neutral oil** (e.g., vegetable, canola)  
+- 6 **garlic cloves**, thinly sliced or minced  
+- Pinch of **salt**  
+
+#### **Instructions**:  
+1. Heat oil in a small pan over **medium-low heat**.  
+2. Add garlic and fry for **2–3 minutes**, stirring constantly, until golden (not brown—it burns fast!).  
+3. Immediately strain garlic onto a paper towel (reserve oil for ginger-scallion oil or drizzle over congee).  
+4. Sprinkle with salt. Store in an airtight jar for up to 1 week.  
+
+**Pro Tip**: For extra depth, add **1 tsp sesame seeds** or **½ tsp crushed red pepper flakes** while frying.  
+
+---
+
+### **2. Ginger-Scallion Oil**  
+**Why You’ll Love It**: Bright, aromatic, and slightly spicy—balances the congee’s richness.  
+
+#### **Ingredients**:  
+- 3 tbsp **reserved garlic oil** (from above) or neutral oil  
+- 2 tbsp **ginger**, finely grated or minced  
+- 3 **scallions/green onions**, thinly sliced (white and green parts)  
+- ½ tsp **salt**  
+- ½ tsp **sugar** (optional, to balance)  
+
+#### **Instructions**:  
+1. Heat oil in a small pan until shimmering (or microwave for 30 sec).  
+2. Pour hot oil over **ginger, scallions, and salt** in a heatproof bowl (it will sizzle!).  
+3. Stir in sugar (if using). Let cool slightly before drizzling over congee.  
+
+**Pro Tip**: Add **1 tsp soy sauce** or **½ tsp toasted sesame oil** for extra complexity.  
+
+---
+
+### **How to Serve**:  
+- **Crispy Garlic**: Sprinkle on just before eating (stays crunchy).  
+- **Ginger-Scallion Oil**: Swirl 1–2 tsp into each bowl + extra scallions for freshness.  
+
+**Bonus**: Mix both toppings together for a **garlic-ginger-scallion bomb**!  
+
+These keep well in the fridge for 3–4 days, so make a batch to upgrade rice, noodles, or even avocado toast. Let me know if you’d like a **chili crisp** variation too! 🌟
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