Congee.
It might look like nothing spectacular but this bowl is probably one of my all time favourite meals – offering nurture in each sip (all the benefits from a bone broth) an intense, cleansing and warming boost (especially good if anyone is suffering with a bad tummy) yet it also brings so many flavours to life.
All it is, is white rice cooked in lots of fresh chicken stock – that’s it.
You can then add in a whole host of different flavours to bring it to life.
- sliced ginger
- Peas
- Sweetcorn
- Spring onions
- Poached boiled egg
- Brown miso for saltiness (it defiantly needs salt) or even marmite works wonders
- Caverlo nero
- Shredded chicken
- Prawns
Then the KEY finishing touches are toasted sesame seeds and sesame oil (and if tolerated a little chilli oil).
It’s like sitting with an older friend – deeply comforting and good for the soul – which, quite frankly I think we can all do with right now 😊
Congee
Cook time:
Total time:
Serves: 1-2
Ingredients
- 200g jasmin rice
- 1.5 litre of chicken stock (you can do a mix of stock and water if you have a strong flavoured stock and want to bulk it up a bit)
- Suggested extras -
- sliced ginger
- Peas
- Sweetcorn
- Spring onions
- Poached boiled egg
- Brown miso for saltiness (it defiantly needs salt) or even marmite works wonders
- Caverlo nero
- Shredded chicken
- Prawns
- Sesame oil and sesame seeds
- Chilli oil or flakes (optional)
Instructions
- Rinse your rice in cold water a couple of times before placing in a saucepan and covering with the stock. Bring up to a boil and then down to a simmer. Then place the lid on and cook for 45 - 1 hour stirring every so often.
- About 15 minutes before the end of your boiling time add in sliced ginger if you are using it - (it goes lovely and soft and looses its sharpness.)
- It might look pretty watery at this stage but leave it to cool for a while and it will begin to thicken. It actually thickens quite considerably, so play around with the consistency you like by adding more or less stock at this stage.
- Add in any of the above - I love peas, sweetcorn, shredded chicken and to stir some brown rice miso through it - a poached egg and some shredded spring onions take it to another level if you have the time.
- It vital to add some saltiness to bring the dish to life so either miso, maldon salt, soya sauce or tamari or marmite work well.
- Top with toasted sesame oil and sesame seeds.
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