Here are some beloved and necessary Anderson House recipes. Use the search bar to find specific recipes or ingredients.

Chicken Congee

3/4 cup rice (sushi is often recommended, but in my experience any rice will work, especially white)

2 1/2 quarts of chicken stock OR 6 boneless chicken thighs and 2 1/2 quarts water

Tamari for serving

Sesame Oil for serving

Thinly sliced scallions, ginger, etc: for serving


Add rice, chicken if using, and liquid to large stockpot, simmer gently for 1 1/2-2 hours. Stir every 15 minutes or so until the grains have burst open. Keep an eye on the rice to make sure it doesn't stick to the bottom. Toward the end of cooking when the liquid has become integrated with the rice, and the entire mixture is the consistence of oatmeal, season lightly with salt and a bit of pepper to taste.

Serve by the bowlful, add toppings (especially tamari and sesame--crucial!) to the individual person's taste.

A new recipe to try: