Wrap the cardamom, garlic, and lemon peel in cheesecloth for easy removal. The bay leaves, ginger and fennel should be large enough to remove easily before serving.
Combine the first 10 ingredients in a large dutch oven and bring to a boil on high.
Once boiling is reached, cover with a slightly vented lid, and reduce to low heat.
Cook for one hour, checking and stirring every 10 -15 minutes, until the desired consistency is reached. I like for it to be thick, but still liquid.
Remove everything and place in a bowl for serving. Top with the steamed fennel.
Steamed Fennel
Cut the fennel bulbs in halves or strips (to speed things up).
Crush garlic cloves.
Place fennel bulbs and garlic in aluminum foil (I also place a sheet of parchment paper between the veg and the foil), creating a packet.
Squeeze the lemon juice over the vegetables and place on the aluminum foil. You can also add a pinch of salt.
Wrap it all tightly and place in the oven on a cookie sheet for about 20 minutes until the fennel is cooked but still has a bit of crunch.
Remove from the oven and slice the fennel into strips and place it on top of the congee.
Sprinkle with freshly ground black pepper if you'd like and enjoy!
Notes
You'll notice that an extra half of a lemon is laying around. Please feel free to squeeze the juice in with the congee for an extra lemon punch.