My Favorite Recipe for the Flu

January 11, 2013

The flu is hitting people heavily this season. Rest is the best medicine. Please stay home from school or work. And have someone make this delicious immune-boosting Congee recipe for you. 

 

Congee (Rice Porridge)

Active time: 10 minutes

Preparation time: 3+ hours Serves 2

Here’s a recipe that’s excellent for just about whatever ails you. Rice porridge, congee, jook … all of these are names for a long-simmered soup.

Congee is a strengthening porridge often concocted to support a specific health issues. According to Chinese medicine, simmering this soup for three hours balances the yin and yang of each ingredient, making it highly medicinal and easy to assimilate.

Congee is easy to make in a crock pot. Put up the soup before going to bed and awaken to this satisfying porridge. (You can put it up before going to work and the soup will be ready when you come home, or carry the ingredients to work and put them in the office crock pot for a hot lunch.)

1/2 cup rice (or barley, wild rice or whole oats)

4 cups water or stock (add more for thinner consistency or longer cooking time)

1 2-inch piece kombu seaweed

1 bay leaf

1 teaspoon minced ginger

1/2 teaspoon sea salt

1/4 teaspoon cumin

1 cup chopped cooked chicken breast (or cubed tofu) 2 scallions, chopped

Place rice, water, kombu, bay leaf, ginger, salt and cumin in a 3-quart soup pot or crock pot. Bring to a boil, lower the heat to very slow simmer and cook for at least 3 hours or up to 8 hours, stirring occasionally. Add additional water if necessary. Prior to serving add the chicken and scallions and cook for 5 minutes, or until the chicken is warmed through. Season to taste. Enjoy! 

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