What are some of your favorite toppings for congee?

Leftover shredded chicken, duck, fish, or pork; bok choy, gai lan, napa cabbage, chard, or kale; fried onions, shallots, or garlic; raw, poached, or hard-cooked egg; Chinese preserved root vegetables, fermented tofu, or pai dan (ancient egg); cilantro, green onions, or Chinese chives; chili oil, gochujang, or togarashi — or any combination of all of these.

Recently, I've been enjoying topping my congee with crispy, crunchy things - a few pieces of crispy fried salt and pepper calamari; crispy jalapeños; and crispy wonton strips. Always a ton of freshly cracked black pepper and/or a drizzle of the brine from pickled jalapeños. Weird, I know!

I like peanuts and cilantro, as well as a soft-boiled egg. The yolk mixes in and it gets all creamy and delicious.

In addition to the above, you tiao (http://en.wikipedia.org/wiki/Youtiao) cut up into bit size pieces.

Definitely love pork floss. Pickles are great, especially love spicy daikon and bamboo. Peanuts in soy sauce. Salted duck egg, more with plain porridge. Some people like to crack a raw egg on top of hot porridge and stir it in.

leftover grilled or fried fish, hard boiled egg and pickled vegetables (jicama pickled overnight is nice).

Fried shallots!

Grilled shishito peppers!

chopped preserved egg, scallions, cilantro, and crispy wonton skins

Cilantro, shredded chicken and preserved radish.

In addition to those that you mention, I love peanuts and preserved vegetables (usually mustard greens).