Related Posts
Anybody here play rocket league?
Anybody get to play golf for work?
Bacon cheeseburger soup (with ground turkey)

Chocolates vastunaya andariki?
More Posts
Anyone heard of Ravencoin?
Hi all
Few months back, I accepted @pwc india's offer but didn't join.
Now I was referred for @pwc US but as I was applying for the job, the portal shows previous application with status as offer accepted.
Will pwc consider me again?
Does anyone have any idea on this?
Has someone accepted the offer but didn't join and later joined again after some months?
Please let me know
Any inputs will be helpful
Thanks!
EY Deloitte
Additional Posts in #MoskowitzCooks
Happy Diwali! What’s everyone making today?

Copy Cat Auntie Anne’s Pretzels
Soft Cranberry and White Chocolate Cookies

Baked Chocolate Donuts with Rainbow Sprinkles

It's my first time doing it.

New to Fishbowl?
unlock all discussions on Fishbowl.
















Visual Storyteller
My mom would sometimes poach a chicken and use the stock to make congee and then put some of the chicken back in at the end
That’s how my mom did it. Just long enough to heat it up. Mmm I miss my mom’s congee 😊
Growing up in my family, we topped it off last
Bowl Leader
Same here
Add it at the end. Maybe 10 minutes before you're ready to eat, so it's nice and warm and has a few minutes to help flavor the pot.
Unless you are poaching raw and maybe timing would work out, I’d always add at the end. Cooking already shredded chicken that long with the rice would be overkill IMO