Congee Basics and Variations



 Congee Basics and Variations
Dr Stephanie Lipnicki, DACM, LAc

Ingredients: 

3/4 -1 c of rice (I like to use Sushi rice, but any long grain white rice will do)
7-10  cups of chicken brother, vegetable broth, bone brother, water (the amount of liquid will depend on the thickness you like)
Salt to taste (I add very little at the end)
Really those three ingredients make a basic congee!
Some people rinse their rice, I do not. 

Stovetop Method:

1. Put liquid of your choice into your pot and bring to a boil, then lower the heat and add your rice. Next bring the rice and liquid back to a boil, once boiling lower to medium and simmer for about 20-35 minutes, stirring occasionally (you don't want the rice to stick to the bottom of the pot.
2. I generally add cooked protein and veggies to my congee after it has started to thicken (ideas for combos below). If adding raw meat you can add now as well, just make sure pieces are small or shredded. Same thing with frozen veggies - they will warm up rather quickly. 
3. Once thickened to your likeness, serve at a temperature that is comfortable for you!

Pressure Cooking:

1. Add rice and liquid to your pressure cooker. You will need less liquid for pressure cooking than on the stove  - so if you're a 10 c on the stove person, use 9 in a pressure cooker. (If I am making a chicken soup style congee, I add carrots, celery, onion and a couple of chicken legs or thighs at this time)
2.  Set the timer for 30 minutes and then cook. I let the steam slow release if I have the time, if not fast release is fine as well. 
3. If the end result is too thin, you can switch to the sauté mode and thicken the congee for a few minutes once done. If the end result is too thick, add more liquid. 
4. If you are adding cooked protein/ veggies, add it now, if you are adding raw protein add and use the sauté function. Again make sure protein is in smaller pieces so it cooks fast.
5. Serve at a temperature you love

Rice Cooker:

1. Add rice and water to your rice cooker. Again - you will probably need less liquid than if you used the stove top method. 
2. You can use a 'porridge' setting if your rice cooker has that. Mine does not, so I set it for one cycle. Some recommendations  - and again this will vary with whatever your rice cooker you are using - suggest you might need more than one cycle. 
3. Add your desired flavorings
4. Eat at a temp you love (I keep saying this because I hate when food is so hot my mouth can't hold it)


Additions to your congee:

Sweet: 

Raisins
Sweet Potatoes
Cinnamon
Ginger (fresh is nicer)
Cloves
Tangerine Peel
Goji berries
Chopped nuts ( such as walnuts, pecans)

Savory: 

Chives
Ginger (yes it can be both)
Shredded chicken, pork, beef
Carrots
Celery
Onions
Mushrooms

Experiment with it and see what you love. DO NOT be limited by my suggestions - be creative! I suggest starting with a simple breakfast style (cinnamon, raisins, a tiny tiny tiny bit of brown sugar) or a basic chicken soup style (as in the picture - onions, carrots, celery, chives, and some chicken). 
Let me know what you think! And stay warm and healthy.

NOTE: This recipe accompanies Dr Stephanie's blog about Winter Wellness 2020.  






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