Healing recipes warm chicken congee
Chicken congee is a traditional Chinese recipe for the indisposed.Health benefits• Soothes stomach upsets • Helps maintain energy levelsCongee is a soothing, nourishing food for anyone convalescing from gastric upsets or recovering from exhaustion and illness. This Chinese dish is traditionally made by gently simmering rice and water on the lowest possible heat for up to 6 hours, stirring regularly to prevent it from sticking. This recipe is an adaptation of the original and cooks in half the time or less.
Ingredients
- 1 organic free range chicken, about 1.5kg 3 lb 3 oz
- 200 grams 7oz long grain or basmati brown rice
- 5 cm 2in piece of fresh root ginger, grated
- 1 tbsp tamari soy sauce
- 1 tbsp sesame seed oil toasted sesame seed oil is fine
- Chopped veggies of your choice
- sea salt and freshly ground black pepper
- 2 tbsp finely chopped spring onions, to garnish
- 2 tbsp finely chopped coriander leaves, to garnish
Instructions
- Place the chicken, rice,and ginger in a large heavy based saucepan with a lid.Cover the ingredients with water and bring to the boil. Then reduce the heat to low and gently simmer for 2 to 3 hours or until the chicken meat is falling off the bone and the rice is soft. Add the vegetables about an hour into cooking. Add more water if necessary during cooking to prevent the congee from boiling dry.Congee should have a thick soup like consistency.Remove the pan from the heat, transfer the chicken to a plate, and carefully remove the bones and skin. Shred the chicken meat and return it to the pan. Add the tamari soy sauce, sesame oil, sea salt and black pepper to taste, stir to combine. Divide the congee between 4 serving bowls, garnish with the spring onions and coriander leaves, serve.(Adapted from Neal’s'Yard'Healing'Foods' (Dorling&Kindersley)
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