This herbal chicken brown rice congee’s clearly a winner for the title of chicken soup for the soul. Light, soothing and easy to digest, when you eat it, it feel like it heals all that’s bad in the world. It’s comfort food, like lying in bed on a gloomy day with a warm, cosy blanket and your favourite TV show. Food from the heart of your grandmother or your mother. It’s a simple dish that transcends generations.
Whether you call it porridge, congee, jook, okayu, kanji, bubur, or cháo, Asian-style rice porridge has many names and countless variations. This super nutritious version includes brown rice, Chinese herbs and a dash of spring onions. The beauty of cooking it at home rather than buying outside is you can use high-quality ingredients like herbs, good meat and brown rice. Wholegrains such as brown rice, barley and oats are rich in fibre. They promote a healthy bowel function and keeps you fuller for longer.
Congee was once considered a poor man’s food, letting a family stretch the meal by eating lesser rice grains. Nowadays, it’s gone from rags to riches! You can pimp it up to this fancy dish with warming herbal spices. This brown rice congee is your blank canvas; paint it with whatsoever you like. Add texture and flavour from warming ginger, crunchy fried onions, juicy vegetables like kai lan, eggs, fish floss, or fried wontons. Just remember to go easy on the fried, salted or processed foods like meat floss or pickles.
The best thing about this recipe is that it’s so easy to make! Even somebody without any background in cooking can do it without burning the house down. You can also use leftover rice (I’m sure you’ve got plenty in the fridge), to make this delicious and homely meal in under 30 minutes.
Herbal Chicken Brown Rice Congee Recipe
Serves: 4 Time: 30 mins
- 700 ml reduced-salt chicken stock
- 700 ml water
- 1½ cup brown rice, washed, uncooked
- 1 tbsp dried wolfberries
- 3 slices of Chinese Angelica root
- 350g skinless chicken thigh, sliced into strips
- Chopped spring onions, to garnish
1. Add all ingredients to a medium pot and boil it.
2. Simmer for 40 minutes once it comes to a boil.
3. Serve dish with chopped spring onions.