I can attest from personal experience that congee works miracles when you’re sick. When you catch a cold and suffer from all the symptoms, including a blocked nose, that makes all food taste like flavourless mush, congee is there to rescue.
Congee is a Chinese rice porridge with a soupy texture. By itself, it tastes pretty bland, so your taste buds aren’t missing out on much. The magic comes in how hearty it can be, especially when you want something low-maintenance. If you’re feeling adventurous, try adding some soy sauce or Century eggs to give it some extra taste.
Prep and Cook Time: 1 hour 30 minutes
Healing Power: 4/5
1 cup raw long-grain white rice, rinsed
7 cups chicken or vegetable stock
1/2 tsp kosher or sea salt, plus more for seasoning
One-inch knob of ginger, peeled and sliced thin
Sliced green onion, for garnish
Sesame seed oil or soy sauce (optional)
1. In a large pot, add stock, rice, salt and ginger.
2. Bring the mixture to a boil then reduce the heat to a low simmer. Stir occasionally so that the rice doesn't clump or stick to the bottom.
3. Simmer the congee for about 1 hour or until the conee is thickened and creamy. Add salt to taste. Serve the congee hot.
1. As the congee cools, it will become thicker. Add additional stock or water if necessary to make the congee to your desired thickness.
2. Served with sliced green onion, soy sauce or sesame oil to taste.
Find the recipe from Food and Wine here!