Basically, here's what you do;
I guess I used too much rice - I used 2 cups jasmine rice and 8 cups water (you really want the rice to break down) but I could have used 1 cup rice and 6 cups water (so Hung tells me). I suppose that would have been enough too - I kept having to add more water, so who knows how much I ended up with. And it was still thicker than I've had it elsewhere.
I also cut off and peeled a nub of ginger which I thinly sliced and tossed in. I also threw in three cloves of garlic, thinly sliced. The only other spices/condiments I added were a few good pinches of kosher salt, a dash of soy sauce, some fresh ground pepper, a dash of crushed red pepper flakes and a light drizzle of sesame oil at the end. That sounds like a lot of flavouring, but its really not. Its very subtle. I think what you taste and smell mostly is the ginger and the jasmine rice. It not quite bland (which is good when your stomach is upset) but not spicy either.
The giver of cast iron skillets has had a terrible sore throat lately and has been feeling very sick, and this is just what was needed.
It was filling, satisfying, mostly healthy (I wonder about that chicken thigh meat) and soothing. Besides all that, it was simple. A few cheap ingredients and very little prep work. Just toss a bunch of stuff and cook some meat on the side if you so desire. For a bit more work I've read that it is often served with a bunch of condiments like chopped cilantro, peanuts, chilies etc.
If you have any other congee suggestions let me know! I think I'll have fun playing around with this.