Congee one of the most versatile foods in chinese cuisine. Depending on your mood, you can flavour it however you want. The base is a simple rice soup made of white rice and water. The rest is up to your creative licence.
From a chinese medicine perspective, rice nurtures the stomach and spleen, aiding the digestion and absorption of the other foods it is served with. I added some finely chopped kale and Napa cabbage and topped it off with Kimchi for a little early morning kick!
- 3/4 cup cooked rice (leftovers, preferably)- Nurtures spleen and stomach
- 4 cups of water (or broth)
- 1.5 cup of finely chopped kale leaves- Clears heat, strengthens liver and kidney
- 1 cup of finely chopped napa cabbage- clears heat, cools the lung, scours phlegm
- salt to taste
- Bring the rice and liquid to a boil for 5 minutes, and simmer on medium for 45 mins.
- Depending on how cooked you want the vegetables to be, you can add them in the very beginning, or after 30 minutes have passed since boiling.
- Add the salt and white pepper to taste. This is unorthodox, but I wanted a superfine texture so I blended the congee before serving. Don’t tell.
Modifications: top with kimchi or pickles of your choice