Soothing Vegetarian Congee Recipe - Fearless Fresh (2024)

FAQs

Soothing Vegetarian Congee Recipe - Fearless Fresh? ›

The mark of a good bowl of Cantonese-style congee is the silky-smooth texture of the porridge. Beancurd skin is the secret ingredient to ensuring the texture of each bowl of congee comes out right. Adding the beancurd skin helps to make the rice grains mushy, and thus easier to cook down to a smooth consistency.

The mark of a good bowl of Cantonese-style congee is the silky-smooth texture of the porridge. Beancurd skin is the secret ingredient to ensuring the texture of each bowl of congee comes out right. Adding the beancurd skin helps to make the rice grains mushy, and thus easier to cook down to a smooth consistency.

Congee is an anti-inflammatory, gut healing powerhouse made of rice and bone broth. It is also a rich source of collagen, a key player in promoting gut health, skin elasticity, and easing joint pain and inflammation.

Congee has a history as a famine food — rice stretched to last with the addition of extra water — and, more commonly nowadays, the ideal sick dish. Low-effort and gentle on the stomach, it's embraced as a go-to for belly aches, colds, or days of general discomfort.

To give additional flavor to the soup, incorporate scallions, sh*take mushrooms, ginger, soy sauce, sesame oil, and pepper. Adding any vegetables you might have in the fridge boosts the nutritional value significantly, since congee itself is not vitamin-packed.

Oats are naturally high in fibre, making them very absorbent, therefore the longer we leave them to rest, the thicker and creamier they get. Our simple trick when it comes to actually making the porridge is to add the water, stir for 30 seconds, then leave it to rest for 30 seconds before you tuck in and enjoy.

Simmer the congee for about 1 hour or until the congee is thickened and creamy. Add salt to taste. Serve the congee hot with scallions, sesame seed oil, and soy sauce.

One particular benefit is hydration, due to the amount of water absorbed by the rice grains throughout the cooking process. Chicken stock or bone broth, which is the second key ingredient for congee, is also hydrating and provides a rich source of collagen.

Rich in flavour and filled with the goodness of nutrients, rice congee is the perfect dish to have daily for anyone, especially children who are picky eaters. Introduce your fussy baby to a warm bowl of rice congee topped with the things they love. The delicious dish is also beneficial for your overall well-being.

Is congee a laxative? ›

Congee really does eliminate constipation. It helps with elimination unbelievably. It softens the fiber so that it's really actually very soothing and moves through your whole digestive system really easily.

Congee (/ˈkɒndʒiː/, derived from Tamil கஞ்சி [kaɲdʑi]) is a form of savoury rice porridge made by boiling rice in a large amount of water until the rice softens. Depending on rice-water ratio, the thickness of congee varies from a Western oatmeal porridge to a gruel.

So, congee is a type of rice porridge, but not all rice porridge is congee-like the way all squares are rectangles, but not all rectangles are squares. Jook gets a step more specific: It's the English translation of the Cantonese name for rice porridge.

Congee is considered a soothing meal because it is a warm and comforting dish that is easy to digest. It is made with rice that has been cooked until it has broken down into a porridge-like consistency, and is usually served with a variety of ingredients such as vegetables, meat, and herbs.

Congee is considered in TCM as a must-have breakfast dish. By jump-starting the digestive system congee injects the nutrients right where they are needed and naturally heals by nurturing the digestive system to maximise it's function. If you need to lose or gain weight congee can help.

The type of oats you choose is really down to personal preference. Jumbo or rolled oats will result in a really chunky texture, but those labelled as 'porridge oats' will generally contain medium-ground oatmeal, which results in a fine, smooth texture.

Walnuts, pear slices and ginger

If you like a crunchy texture the pear and walnuts will add this, while sprinkling on a little ground ginger provides some spicy warmth.

Once the congee is done, turn off the heat and put a lid on it and let it 'steam' for 20 minutes. This will thicken the congee a bit more. After 20 minutes, whisk the congee with a whisk or chopsticks quickly for 3-4 minutes to break up the rice grains so that the congee will be more creamy, and silky.