Congee

In China, a popular food for comfort and health is Congee. Congee is a cross between hot cereal and soup. Though, we in the West would consider it more like gruel or porridge. Depending on what you add to the congee, it can be used to help many ailments. Rice congee is easily digested and assimilated, tonifies the blood and the qi, harmonizes the digestion, and is cooling. It is great to use when a person is recovering from sickness and for firming up a tendency to loose stool. Add ginger to help circulation. Add garlic to help lower cholesterol and boost overall health. Add onion, garlic, chicken, and vegetables for an immune boost.

Basic Congee Recipe: 1 cup of grain and 9 cups of water and 1 ounce (28 grams) of herb and 1-2 ounces of meat is the standard recipe. A crock pot would work well for the long cooking time.

Directions: Bring to a boil then turn down heat to the lowest setting, cook slowly and gently for 6 to 8 hours, it is done when the grains are completely broken down and it has a soupy, but thick, porridge consistency. A crock-pot is great to use for this as cooking on the stove often leads to rice sticking on the bottom of the pot.

Here are a few recipes to try out.

This Sweet Rice Congee is warming, nourishes the blood and tonifies qi; and is great during the winter season. It has also been used to enhance beauty and longevity.

• The sweet rice promotes the flow of liver Qi, which helps keep angry feelings at bay and leads to calmness.


• The Chinese dates nourish blood and spleen, promoting restful sleep and mental clarity.


• Longan fruit contain large amounts of Vitamin C and phenolic compounds, which may help to detoxify and protect the liver.

Sweet Rice Congee

(Taken from Ancient Healing for Modern Women, by Dr. Xiolan Zhao, C.M.D.)

Ingredients:

6 cups water

1 cup black sweet rice (wash before using)

½ cup dried longan fruit

10 Chinese dates

2 tablespoons raw sugar

½ inch piece of fresh ginger, peeled and thinly sliced

Instructions:

In a large heavy saucepan, add 6 cups of water, black sweet rice, longan fruit, dates, and raw sugar. Bring to a boil over medium heat. Reduce heat and simmer for two hours, stirring occasionally. Garnish with ginger. Makes four servings.

Congee with Chicken and Goji Berries

(from: http://appetiteforchina.com)

Serves 4 to 6, or 1 person fond of congee leftovers

1 cup short-grain rice, rinsed and drained
2 cups chicken stock
6 to 8 cups water
1 tablespoon light soy sauce
1 tablespoon Shaoxing wine
1 teaspoon salt
A dash of freshly ground black pepper
1/4 teaspoon sesame oil
1 lb chicken breast, cut into 1-inch cubes
1 tablespoon peanut or vegetable oil
1 tablespoon minced or grated ginger
1 cup goji berries, rinsed and drained

1. In a medium to large pot, heat up the rice, stock, and water until liquid comes to a boil. Reduce the heat to low and simmer for 1 hour, stirring occasionally and replenishing water as necessary.

2. Half an hour before the congee is done, in a medium bowl mix together the soy sauce, Shaoxing, salt, pepper, and sesame oil. Add the chicken, turn to coat, and marinate in the fridge for about 20 minutes.

3. Ten minutes before the congee is done, cook the chicken: Heat the oil in a wok, add ginger and quickly stir-fry until fragrant, about 30 seconds. Add the chicken and stir-fry until cooked through, about 3 to 5 minutes.

4. Stir the chicken to the simmering congee. Simmer for another two minutes. Adjust the seasoning as necessary with salt and pepper. Toss in the goji berries, and give everything another quick stir. Turn off the heat, and serve the congee piping hot in individual bowls.

Vegetarian Congee


(from appetiteforchina.com Adapted from The New York Times)

Serves 6-8

1 cup short-grain rice
2 cups vegetable stock
6 to 8 cups water
5 or 6 dried shiitake mushrooms
1 3-inch piece of ginger, peeled and roughly chopped
1 large carrot, peeled and finely diced
Salt to taste
1 medium head of broccoli, cut into little florets
1 tablespoon scallions, thinly sliced
1/2 cup roasted peanuts, chopped

Wash rice, and put it in a large pot with vegetable stock. Place over high heat until stock boils, then add about 4 cups water. Bring to a boil, and reduce heat to low. Simmer for about 1 1/2 hours, stirring occasionally and adding water as necessary (about 2 to 4 cups more.)

Soak 4 or 5 dried shiitake mushrooms in hot water until softened. Remove stems and thinly slice. After congee has been boiling for half an hour, add mushrooms to pot, along with ginger, carrots, and a generous pinch of salt. When the congee is almost done, add broccoli florets. Salt to taste. Serve hot in individual bowls and garnish with minced scallions and peanuts.

Note: All ingredients are available at most Asian grocery stores.