Congee! One of the most beloved dishes in Chinese medicine.

Congee can be made in different ways and can be consumed for breakfast, lunch or dinner. The reason we love it in Chinese medicine is because it is gentle on the digestive system, healing and hydrating.

It is typically made with a small amount of rice and a large amount of water or broth. In Chinese medicine we would often add warming or cooling herbs can be added depending presenting signs and symptoms.

In this case it is congee for dinner made in a chicken bone broth with ginger, spring onion and chicken meatballs.

RECIPE Simple Congee
1/3 cup rice
8 cups of liquid, usually water or part water part bone broth
4cm ginger grated
Sea salt

Always soak and wash your rice.
Add rice and water or broth to the slow cooker and cook on low overnight or if you’re time poor, you can boil on the stove for 30mins-1hour.

MEATBALLS - optional but a yummy source of protein
4 spring onions, finely chopped
1 egg
4cm piece ginger, peeled, finely grated
1 garlic clove, finely grated
1 Tbsp. soy sauce
1 tsp. ground coriander
1 tsp. salt
½ tsp. freshly ground black pepper
1 lime zest
500g chicken mince

Mix all ingredients together and roll into balls you should get about 20, place on tray and freeze or refrigerate for 30 mins.

Once congee is ready add meatballs and cook for 10 minutes or until meatballs are cooked.

Serve with fresh spring onion, coriander, chilli oil or sesame oil and sesame seeds.

Some days I will have congee with boiled eggs for breakfast or you can add tofu and bok choy for a vego option.