WHATS IS CONGEE?
Congee is a traditional Chinese dish of rice that is cooked with much more liquid than usual to achieve a porridge like consistency. It is Asia’s oat porridge equivalent, and also a dish that I personally grew up with, often served for breakfast, at yum cha restaurants, or when I was feeling ill. As a young adult, Congee was my go to hangover cure dish to nourish my very dehydrated body after a night out on the town. And today, it has become a gentle staple dish that I enjoy for a simple breakfast a few times a week.
Congee is a dish called upon in Chinese Medicine dietary therapy to help nourish the fluids, support the stomach’s protective lining and soothe a weak digestion. The stomach is the central hub of all fluids and their distribution throughout the body, and due to a lot of water being absorbed by the rice in the cooking process, Congee is especially important for restoring hydration at this deep level.
In Chinese Medicine, grains are great for tonifying the Qi of the body. Grains have gotten a bad rap over the years, but they are a great source of nutrition if prepared and consumed in ways that do not overwhelm the digestive system. In a slow cooked soup/porridge like congee, the rice grains are pre-digested in the cooking process which eases the burden on the digestive system and frees up energy for other bio mechanics that need to occur.
I truly think Congee is such a versatile dish that is great for everyone to enjoy, especially as we ease into colder weather here in Melbourne. And so, I’d love to share with you my recipe for Rice Congee.
INGREDIENTS
- 1 cup of rice
Get creative and mix it up. I play with mixes of white jasmine, brown, red and black rice.
If combining, it helps to have a base of 2 thirds of a cup of white rice and one third of a cup of another type of rice. I also like to add a sprinkle of quinoa, amaranth, barley, or millet. This blending of grains allows me to utilise the health properties of difference grains.
- 8-12 cups chicken or vegetable stock, or water, adjust according to desired consistency
- You can also add bones from a protein of your choice (chicken, duck, pork, fish are great)
OPTIONAL GARNISHES
- Tamari/Soy sauce
- Sesame oil
- Sesame seeds
- Miso paste
- Sweet potato/pumpkin
- Spring onion (thinly sliced)
- Coriander (thinly sliced)
- Ginger (thinly sliced)
- Seaweed or Dulse flakes
- Pickled vegetables
- Blanched bok choy/veges
- Hardboiled or fried egg
- Leftover cooked meat
- Shitake mushrooms
- Tofu/tempeh
RICE/SLOW COOKER METHOD
- Rinse and strain the rice with water to remove excess starch
- Combine the rice and cooking liquid in the rice cooker or slow cooker.
- If you are using protein, add this now.
- Cook on a low to medium setting (equating to a gentle simmer) for 2-3 hours.
- Stir the congee every 30-60 minutes throughout the cooking process. If you prefer a looser more liquid consistency, adjust by adding more water as it simmers
- The congee is ready to eat when the rice is soft and porridge like
- If you put protein in at the beginning, remove any bones, shred meat and put meat back into the congee for serving
- Garnish with desired toppings and enjoy!
STOVE TOP METHOD
- Rinse and strain the rice with water to remove excess starch
- Combine the rice and cooking liquid in large cooking pot
- If you are using protein, add this now
- Bring the pot to a boil, then immediately reduce to a simmer and partially cover
- Continue gently simmering for about 2-3 hours
- Stir the congee throughout the cooking process to prevent the grains sticking to the bottom of the pot. If you prefer a looser more liquid consistency, adjust by adding more water as it simmers away
- The congee is ready to eat when the rice is soft and porridge like
- If you put protein in at the beginning, remove any bones, shred meat and put meat back into the congee for serving
- Garnish with desired toppings and enjoy!
This recipe makes approximately 6 generous servings. This should keep in the fridge for up to 5 days
FACTS ABOUT CONGEE AND BREAKFAST – DID YOU KNOW?
- Congee is usually only served plain if digestion is very weak – for infants or when one is unwell – otherwise it is often served with condiments and garnishes.
- In the Chinese dietary medicine tradition, numerous different congees are made by adding a wide variety of edible herbs.
- The ancient Chinese sages had a saying to, “eat breakfast like a King, lunch like a Prince and dinner like a Pauper.” This is why he biggest meal of the day was often breakfast. Appetite for breakfast in the morning is a very good sign of good digestive health status. When the digestive system is in balance, one wakes up with a good appetite, just like the sun rises at the beginning of the day to provide warmth, light and energy.
Reach out if you have any digestive concerns that might be bothering you. We would love nothing more than to help you on your journey to feeling more energetic and vibrant!
-Cassie-