Congee sounds exotic but it is, at its most basic, as simple as it gets. With a history dating back to cash-strapped Chinese workers, congee was a way of adding a small amount of rice to a large amount of water in an effort to bulk it up and make something nutritious out of nothing.To keep with the theme, I’ve used a hock in the cooking process, as I believe it to be the cheapest, most underrated cut on the entire carcass.