About this Recipe
Growing up in a traditional Chinese household, my parents would feed me a bowl of congee whenever I was sick. Congee is a rice porridge that’s popular in many Asian countries. Jook is its name in Cantonese. As a kid I called it “magic medicine” since I always felt better after eating it.
Now, I make congee for myself and Scott whenever we feel under the weather. Plus, this is Scott’s go-to meal after a colonoscopy, with good reason! Congee has 3 simple ingredients, all easy on the gut: rice, water, and salt. Add protein and/or vegetables and you’ve got a very flavorful gut-friendly meal.
I hope you enjoy this soothing dish as much as we do.
- 1 cup of white rice
- 6 ½ cups of water (add more water if congee is too thick)
- 1 whole chicken breast
- 1 teaspoon of salt
- 2 cloves of garlic, sliced
- 1 tablespoon of ginger, sliced
- Chopped scallions, optional
1. Congee will last for 1-2 days in the fridge, but it will thicken up. Simply add more water before you reheat it to thin it out.
2. There are many ways to make congee. Experiment with the recipe to see what you like. Suggestions: Use chicken thighs, chicken bones, pork, pork bones, and/or mushrooms.
3. We like to use Jasmine rice but any white rice will work.
Step by Step Instructions
Soak the rice for two hours.
Rinse the rice until the water runs clear; about 3 changes of water.
Add rice, water, chicken breast, salt, garlic, and ginger to a saucepan. Cover the pot and bring to boil over high heat.
When the chicken is cooked (about 7-8 minutes after boiling), take it out of the saucepan to shred. Put shredded chicken back into the saucepan.
Reduce heat to medium-low with the top partially covered. Stir occasionally until the consistency is like a porridge.
Serve with scallions if desired.