Basic Congee Recipe
Congee (Chinese rice porridge) is often served to those who are
recovering from illness because of its notorious healing power. One of
the most important properties of congee is that it is easily digestible.
When a person is ill, the digestive system is usually weak, and the
individual usually suffers from lack of appetite. Congee should help
improve appetite and provide much-needed nutrients as well. It also acts
as an anti-diarrhea food and replenishes lost fluids. Learn more about Healing Properties of Congee.
- 3/4 cup of plain long-grain or Haiga rice (you may also combine them in any proportion)
- 3 thin slices of fresh ginger root
- 9 cups of water
- 1 teaspoon of salt or 5 thick slices of preserved turnip
- Rinse the rice with water in a big bowl 3-4 times until the water becomes clear.
- Put the rice and 9 cups of water into a large pot and bring it to a boil.
- Add fresh ginger root to the pot and turn it down to low to
medium-low heat (preserved turnip can be added at this point instead of
salt at the end).
- Rest the lid on the pot so that it allows steam to escape (you may place a pair of chopsticks between the lid and the pot).
- Stir the rice occaisionally to prevent the congee from sticking to the bottom of the pot.
- Cook for 1 to 1 1/2 hours until the congee has a thick, creamy texture (like porridge).
- Season with salt (do not add salt if you added the preserved turnip in step 3).
- As mentioned above, preserved turnip can be used in place of salt for better taste.
- You may also add 1-2oz of pork or chicken (salt the meat lightly and
let it sit in the refridgerator overnight) at the beginning of cooking.
Please note that you may be instructed not to consume meat depending on
the condition of your health.
- You can also add nappa cabbage, carrot, and potatoes for better nutrition and texture.