Congee: Chinese Pepto
I was recently struck down with a nasty case of food poisoning. (That’s what I get for eating cheap sushi.) My stomach was left in a fragile state. For any kind of dyspeptic ailment, I dust off my congee recipe.
Simple, economical and highly comforting, congee is a rice-based porridge from China. And while it sounds like something served in a Dickensian orphanage, it’s surprisingly delicious and just the prescription for sensitive tummies.
4 cups chicken stock
5 cups water
1 cup jasmine rice
5 slices ginger
Salt to taste
Sliced green onion for garnish (optional)
Step 1: In a large pot, combine stock, water, rice and ginger. Bring to boil over high heat. When it starts to boil, cover partially and reduce heat to maintain simmer.
Step 2: Cook, stirring occasionally at the beginning and more frequently near the end, until it becomes a runny porridge, about 1 hour. Discard ginger. Season with salt.
Step 3: Serve hot sprinkled with green onion.
Makes 4 servings
See more Asian-Inspired Dishes.