Don't skip Lin's suggestions for aromatics: Adding ginger and scallions to the broth develops complex flavors that swing between spicy, fragrant, and savory, making each spoonful of congee a ...

When it’s the correct consistency, season to taste with salt. Remove the ginger and spring onions from the congee, but leave in the dried scallops (which should be in fine shreds at this point).

The eggs can be very salty, so it's best to pair with a dish such as rice/congee or silken tofu. Pair the preserved egg with pickled ginger, chilled tofu, vegetables, or with an egg omelette.

Ballard’s Ginger & Scallion will soon be named Khao Soi Na Chiang Rai. Ginger & Scallion, which opened last year on NW 65th ...