Let’s make congee!
Congee is one of the most nourishing foods you can make that is ready in no time. It is fully customizable to whatever flavors you like and is so healthy —especially if you make it out of bone broth and have all of those healthy fats in there as well. It is also very easily digestible so its great for anyone with digestive issues, going through an illness, or even postpartum for nourishing energy, or just to enjoy to stay healthy.
So in order to make congee you need to start off with broth, I have made my own broth earlier in the day, I have a video for it as well that you can search, otherwise you can also buy broth and save some time.
Ingredients:
This is for about 4 servings —adjust however necessary—it makes great leftovers for breakfast or lunch as well the next day
-2 cups of washed and rinsed jasmine rice
-7+ cups of broth depending on the consistency that you want
-1 tablespoon of ghee
-1 thumb of ginger
-2-3 scallions
-salt and pepper
-4 egg yolks
-any toppings that you’d like to have: eggs, meat, chicken, fish, tofu, cilantro, chili oil, sesame oil…literally anything!
You’re going to take your ghee and put it in a put on medium heat. Cut up your scallions and grate your ginger directly into the pot and stir around for a few minutes until fragrant.
Now you’re going to take you’re jasmine rice (I pre-washed mine-basically you can soak it for 20-30 minutes in cold water or run it through cold water in a sieve until the water runs clear and the starches have been washed away) and place the jasmine rice in the ghee mixture. Give it a good stir and add the warm broth to the rice until it’s very well covered. Give it a good stir. You can put the heat to medium low and let it simmer, you can also add your eggs in at this point.
If youre going to add your eggs in, first mix a little of the broth separately with the eggs until they look creamy and soupy, then add back to the rice pot. Otherwise you might end up with solid egg chunks that cook before you can stir them all.
You can add any topping to it as the whole congee steams or make everything separate and add it at the end in your own bowl.
Stir every once in a while and cook for about 30 minutes or until you have the consistency that you desire. Enjoy warm!