Congee (or Jook) is a comforting rice porridge that is perfect for the cold winter months. Since the rice in the congee breaks down in the pot for hours it is really easy to digest, therefore, it is wonderful meal to give to someone with digestive upset. I like to top my congee with chicken, green onions, sesame oil and tamari but you can use this recipe as a base for seafood or vegetarian congee. Congee is traditionally made in Asian cultures with white rice, but I use brown rice in this recipe to add nutritional value.
Brown rice is whole gain which means that is contains the endosperm (source of complex carbohydrates), bran (fiber and phytonutrients) and germ (essential fatty acids). The bran and germ have been stripped away from white rice making it solely a carbohydrate. Brown rice provides ample dietary fiber which helps you control your weight. Its phytonutrients include antioxidants which control high blood pressure, scavenge free radicals and protect against kidney stones.
Congee takes 3.5 hours to make so make sure you have the time to relax and stay at home while the congee is cooking. Congee can also be made in a rice cooker under the congee setting or in a slow cooker, however, I don’t know the correct cooking times for those appliances. First gather your ingredients – I didn’t include the two chicken breasts in the picture because I don’t find raw meant very appetizing and I also forgot to add the miso, so pretend its there.
Place the chicken stock, kombu, water, ginger, quartered green onions, onion and chicken into a large pot. Bring to a boil then lower heat and simmer covered for 30min or until chicken is cooked through. If you are wondering what kombu is check out my Broth and Chicken Noodle Soup Post for the nutritional info.
After the chicken is cooked through, remove the green onions, onion and chicken. Add rice and miso and bring to a boil, then lower the heat and simmer covered for 3 hours. Stir the rice occasionally in the first two hours and more frequently in the last hour to prevent it from sticking to the bottom of the pot. Cook the rice until the desired consistency is reached. The rice should be very broken down by the end of the three hours and the congee should have a soupy porridge like consistency.
When the congee is ready remove the ginger. Spoon the congee into a bowls and top with shredded chicken, green onion, a couple drops of sesame oil and tamari to taste. If you don’t have tamari you can use soya sauce, however it will no longer be gluten free. This makes a delicious and warming winter meal that can be enjoyed as is or with a side of bok choy sauteed with garlic and tamari. Congee will keep for a couple days in the fridge with the chicken and green onions in separate containers. When you heat up with congee you may want to add 1-2Tbsp of water or chicken stock because the rice continues to absorb water in the fridge.
Prep time: 5 min
Cook time: 3.5 hours
Serving size: 4
- 5 cups chicken stock
- 1 strip of kombu
- 10 cups of water
- 1 inch of ginger, peeled and cut into 4 pieces
- 5 green onions, 2 cut into quarters, 3 finely diced
- 1 onion, cut in half with sections separated
- 2 chicken breasts
- 1 cup of brown rice
- 1 Tbsp miso
- 1 Tbsp sesame oil
- 4 Tbsp Tamari, or to taste
- Add chicken stock, kombu, water, ginger, 2 quartered green onions, onion and chicken into a large pot. Bring to a boil then lower heat and simmer covered for 30min or until chicken is cooked through.
- Remove the green onions, onion and chicken. Add rice and miso and bring to a boil, then lower the heat and simmer covered for 3 hours or until desired consistency. Occasionally stir the rice and check the consistency.
- While the rice is cooking shred the chicken and chop the remaining two green onions.
- When the congee is ready, remove the ginger. Spoon the congee into a bowl and top with shredded chicken, green onion, a couple drops of sesame oil and tamari to taste.