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 Chicken Congee
Prep time: 5 min
Cook time: 3.5 hours
- 5 cups organic chicken stock
- 1 strip of kombu
- 10 cups of purified 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 organic 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.
What did you think of this recipe? Did this congee warm you up and satisfy your hunger? I’d love to hear your comments! Be sure to share the love and share this recipe so we can all eat healthy and feel fabulous! For step by step pictures and nutritious information about the ingredients used in this recipe, check out Out To Lunch Creations.