Congee (Chinese rice porridge) is often served to those who are recovering form illness because of its healing power. One of the most important properties of the congee is that it is easliy digestible. When a person is ill, the digestive system is usually weak, and there is no appetite. Congee should help improve appetite and provide much needed nutrients as well. It also act as Anti-diarrhea food and relpenish lost fluids.

Ingredients:

• 3/4 cups of plain long grain rice or Haiga rice (or you may combine them in any proportion)
• 3 thin slices of fresh ginger root
• 9 cups of water
• 1 tea spoon of salt or 5 thick slices of preserved turnip (if you can find one)

Direction:

1. Rince the rice with water in a big bowl 3-4 times until the water becomes clear.
2. Put the rice and 9 cups of water into a large pot and bring it to a boil.
3. Add fresh ginger root to the pot and turn it down to low to medium low heat. (Preserved turnip can be add at this point instead of salt at the end)
4. Place the lid on and slide it over to allow the steam to escape. (You may place a pair of chopsticks in pararell between the lid and the pot.
5. Stir it occationaly to prevent the congee from sticking to the bottom of the pot.
6. Cook for about 1 - 1 1/2 hours until the Congee has the thick , creamy texture of porridge.
7. Season with salt. (Do not add salt if you use preserved turnip.)

Variation:

• As mentioned above, preserved turnip can be used in place of salt for much better taste and flavor.
• You may also add 1 - 2 oz of salted pork or chicken (salt the meat lightly and let it sit overnight in the refridgerator) at the beginning of the cooking. Please note that you may be instructed not to consume the meat depending on your health condition.
• You can also add nappa cabbage, carrot and potatoes for better nutrition and the texture.