Food

Easy Congee Recipe

Happy Friday!!! You made it to the end of the week before the weekend, woohoo!

I know I’ve been uploading quite frequently. I mean, just yesterday, I uploaded a post about how to make my molasses drink for cramps! But, since I’m not 100% back to normal (I still am experiencing painful indigestion), I wanted to share with you what I make when I’m not feeling my best. I make this dish whenever I’m nauseous and can’t think of eating anything, let alone even think about eating!

This dish contains ginger, which is an all star for ridding nausea and soothing an upset stomach. If you tend to get nauseous during mobile transportation, suck on a piece of ginger root or ginger candy. If you’re at home, brew a cup of ginger tea.

This congee recipe is super simple; it only requires 3 ingredients as the base. You can choose to add what you want to it! If you don’t know what congee is congee is rice porridge. It’s a staple dish in Chinese cuisine as it’s so easy to make and tastes delicious.

What you’ll need is:

1) 1/2 cup of white rice (I’ve never made congee using any other type of rice, so I don’t know how it’d come out. But, white rice has the right texture for congee),

2) 4 cups of water for cooking and

3) 1/4 tsp salt, possibly more to taste (I use Himalayan pink salt for more trace minerals)

Optional:

1) 1 inch piece of ginger, sliced into big chunks or sliced into thin strips (I recommend ginger!!) and

2) soy sauce or soy sauce alternative (i.e. coconut aminos) for more flavor.

Here’s how to make it:

Step 1: Rinse the rice until the water runs clear. You’ll know when the water isn’t that cloudy anymore.

Step 2: Pour all of the ingredients into a pot.

Step 3: Bring the pot up to a rolling boil (when you start to see bubbles here and there).

Step 4: Bring the pot to a simmer (low heat) and leave it for 20-30 minutes. I did it for 20, but the water didn’t evaporate yet, so I left it for another 10 minutes.

Step 5: Add more salt if needed.

The congee should look like this. The water is gone and the rice is thick and mushy.

Add your soy sauce and enjoy! Congee is so versatile that you could pair it with anything. You can eat this with shredded chicken (soy sauce chicken is delicious), or dice up some tofu and enjoy it as a vegan option. Congee pairs well with bok choy and other Chinese leafy greens.

As I type up this post and enjoy my warm, flavorful dish, I actually feel a bit better! I probably should’ve left out the coconut aminos, though because I think that extra sweetness is making my stomach make all kinds of weird noises xD

I hope you make this dish and tell me how you like it! If you’re feeling bad like me, I hope you feel better <3

Thanks for visiting 🙂

Until next time,

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