Cure Your Cold Congee

We don’t know about you, but our family has been hit HARD this year with winter illnesses. Tate’s younger brother started daycare and we are battling everything from a cold to hand foot and mouth disease (gross!). To help combat some of these germs, we we have created one of our favorite dishes, congee, with an emphasis on ingredients that benefit the immune system.

For those not familiar, congee is a Chinese rice dish that is prepared by essentially overcooking rice until it becomes a porridge. Little pork dumplings are cooked in the rice giving the congee texture, fat and flavor. This dish is warming, filling and super tasty. We have incorporated ginger, garlic, lemongrass and turmeric to help boost our immune systems. We need all the help we can get people!


Cure Your Cold Congee

Makes: 4 bowls

Prep Time: 10 minutes Cooking Time: 15 minutes

Ingredients For the Congee:

  • 2 cloves garlic, minced
  • 2 inches ginger, minced
  • 1 tbs olive oil
  • 1 cup uncooked white rice
  • 6 cups chicken broth
  • 1/4 cup soy sauce
  • cilantro & green onions (optional garnish)

Ingredients For the Pork:

  • 1/2 pound ground pork
  • 1 tbs soy sauce
  • 1 tsp lemongrass turmeric paste (found here)
  • 1 tsp sesame oil
  • 1 tsp sriracha hot sauce

Directions:

  1. Combine all of the pork ingredients in a bowl and set aside
  2. In a soup pot, heat the olive oil and add the garlic and ginger. Sautee for 5 minutes until the garlic and ginger start to soften.
  3. Add the uncooked rice to the pot and stir for 1 minute to toast the rice a little. Add the broth and soy sauce and simmer on medium heat. Keep stirring the rice every 10 minutes or so as the consistency of the congee starts to thicken.
  4. After about 40 minutes of cooking, you will add the pork to the congee in small increments. You can choose to make meatballs if you prefer, but the way we like to do it is by using a teaspoon to scoop up the pork and put it in the pot. Repeat until all of the pork “meatballs” are in the congee. Cook for another 15 minutes until the pork is cooked through. **
  5. Serve hot and top with cilantro and green onions as desired. For those who want spicier, get crazy with the siracha or sambal oelek. It’s your congee – do what you gotta do!

**If at any point the congee becomes too thick, add 1/2 cup of hot water and continue as directed

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