Perth Naturopathic Nutrition Expert Perth Western Australia | Women`s Health | Autism | Detox Programs | Weight Loss

Rice Congee

The ingredients in the congee are excellent when you have a cold or are feeling the cold. In Asia, congee (or rice porridge) is often eaten for breakfast. You can use firm tofu instead of chicken or fish. If using commercial stock, use half stock and half water to prevent the congee from being too salty.

1.5 L (6 cups) chicken or vegetable stock or water
100g (1½ cups) medium-grain rice
200g free-range chicken breast fillet or boneless white fish fillet, cut into 2cm cubes
3 tsp finely grated fresh ginger
1 garlic clove, crushed
1½ tsp sesame oil
Sea salt
1 small fresh red chilli, finely chopped
5 spring (green) onions, thinly sliced on the diagonal
⅓ cup fresh coriander leaves

Bring the stock or water to the boil in a large saucepan. Add the rice and reduce heat to low. Cook, partially covered, for 1½ hours or until a runny porridge consistency.

Meanwhile, combine the chicken or fish with the ginger, garlic and sesame oil. Season with a little sea salt. Place in the fridge.

When the rice mixture is cooked, add the chicken or fish mixture and stir well. Cook for 2 minutes or until just cooked. Stir in the chilli. Taste and adjust seasoning.

Spoon the mixture into serving bowls and sprinkle with the spring onions and coriander leaves.

Serves 4

You can keep the cooked congee in an airtight container in the fridge for up to 2 days if you like. Reheat and add a little extra stock or water if needed before serving sprinkled with the spring onions and coriander.

Copyright © Jan Purser