Congee is a traditional Chinese porridge prepared from white rice, simmered over low heat, in a large quantity of water or broth. It has been called “congee of the immortals” and “the most nourishing food in the world.”
It is said that Congee was invented by the Huangdi, the Yellow Emperor himself. Huangdi ruled from 2697 BC to 2597 BC and is best known for the invention of the principles of Chinese Medicine. The Huangdi Neijing (Inner Canon of Huangdi), the original book on Chinese Medicine, was written in collaboration with his physician, Qibo. His interest in natural health and the prevention and treatment of diseases, allowed him to live until the age of 100. Since it was invented, Congee has occupied a high position in traditional Chinese culture for maintaining good health.
Congee is versatile, easy to digest and therefore, given to children, the elderly or those coming out of an illness. No matter what, congee is delicious and nutritious.
Congee is cooked with all kinds of nutritious food or medicines, such as lotus seed, hyacinth bean, red dates, Golgi berries, garlic, celery, coriander, scallions, seed of Job's tears, lily, China root, walnut, ham, beef, fish, chicken, sliced cucumbers. tofu, crispy onions, canned bamboo shoots, spinach, Bok choy, grated ginger, dried orange peel and poached eggs.
I’ve included my favorite recipes for you to try. I make a large batch of the basic congee and create different meals from it.
Basic Congee Recipe for slow cooker
INGREDIENTS
1 cup Long Grained Rice (I use Jasmine)
8 cups Water OR Broth
INSTRUCTIONS
1. In a crockpot, put rice and water in. Turn on HIGH for 3-4 hours. Add water if needed.
Breakfast Congee 1 Use desired amount of basic congee. I used it right out of the crockpot so it is warm. If desired, add a splash of milk to your congee.
Add sliced almonds, mandarin orange slices, cinnamon, grated ginger and fresh sliced mango
Breakfast Congee 2 Use desired amount of warmed basic congee. Add red dates, goji berries, a touch of honey and grated ginger.
Traditional Chicken Congee
INGREDIENTS
2 whole bone-in chicken legs (just over 1-pound / 550 grams)
4 cups chicken broth
4 cups water
1 cup white jasmine rice
1 piece ginger - about 1-inch
1 clove garlic
1 teaspoon sea salt
INSTRUCTIONS
Rinse the rice until the water runs just about clear.
Mix everything together in a slow cooker. Cook on high for 5 hours or low on 8 hours.
When the congee is done, remove the ginger and garlic clove. Take the chicken out. The meat will be falling off the bones, so try to do it gently. Remove the skin and bones, then shred the meat. Mix the shredded chicken back into the congee. You can also reserve some shredded chicken to top on each bowl. If you like thinner congee, add in additional water.
Serve into bowls and top with desired toppings.
It is interesting to note that the Chinese symbol for Qi (life force), depicts a pot of steaming rice. It is thought that it isn’t the rice that symbolizes qi, but the steam created from the cooked rice that depicts qi. Eating the cooked rice, brings us qi (life force).
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