Congee

Congee also known as jook is a rice porridge commonly consumed in Asian homes. Rice is the main ingredient in congee, watered down to create a soft porridge-like quality easy on digestion whilst boosting the spleen and stomach qi.

To this day, I watch my mother make herself a warm bowl of jook. Whether it’s day old rice or a fresh batch, it is a staple dish for many reasons.

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Congee is a great food choice when in recovery from an illness, as a detox food mixed with mung beans ( kitchari in Ayurvedic medicine), postpartum or post surgery recovery meal, or if you’re wanting some comfort food that is healthy, light and nourishing.

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The Shang Han Lun mentioned the use of congee as a medicinal food to eat after taking decoctions to promote the medicinal function of promoting sweating to purge external pathogens.

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Integrate congee to your diet as we slowly shift from Winter into Spring-as a light seasonal cleanse. The Earth element associated with digestion dominates the last 18 days of each season. To assist and strengthen the earth element, eating lighter foods such as congee or kitchari strengthens our digestion/immunity as we shed off the new and re-emerge into the new season ahead.

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Ingredients:

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1/2 cup Rice, 1 cup Shiitake soaked water, 2 cups  Bone broth, 1/2 tsp salt, 1/2 tsp turmeric, 1/2 tsp dill, 4-5 pieces of Astragalus, 1/2-1 tsp fennel, few pieces of kombu, few pieces of dried jujube.

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How to:

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Presoak dried shiitake mushrooms in hot water for 5-10 minutes.

1) Rinse the rice with water

2) Add ingredients and boil on high.

3) Turn the fire to medium, making sure there is a light boil.

4) Cook for about an hour, stirring so the rice doesn’t stick to the pot.

5) Once it becomes a thick porridge like consistency, turn it off and enjoy.

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Modifications:

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1) Use a veggie broth or the shiitake soaked water alone if you are vegan/vegetarian.

2) Add less/more salt to taste.

3) I topped mine off with a Korean seaweed side dish ( pictured ).

5) Add mung beans or lentils. Gives it a nuttier taste, and aids in detoxification.

6) If you don’t have time, stick everything in a crock pot overnight:)

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Herbs pictured: Astragalus, Shitake Mushroom, Fennel Whole, Dried Jujube, Kombu specific to boosting immunity, tonify qi and soothe liver qi.