Congee for comfort, convalesence and a calm gut.

jessikaherbalist
Jun 2, 2022
3 min read

Updated: Jun 16

Congee (Jook): Nourishment in a Bowl

Congee, also known as jook, is a traditional Chinese rice porridge made from grains—most commonly rice—and slowly simmered with herbs, vegetables, fruits, or meats to create a deeply nourishing and healing meal. This humble dish is a cornerstone of medicinal food therapy and is especially suited to the colder months ahead.

It’s perfect for people of all ages—from babies to the elderly—and particularly supportive for those with:

Poor digestive function or low appetite
Chronic nausea or acute digestive illness (gastro/ gastritis)
Chronic conditions such as ulcerative colitis and Crohn’s disease
Those recovering from illness or surgery
Anyone craving a soft, soothing, easily digestible comfort meal

Congee is gentle on the digestive system, warming and calming to the stomach, spleen, and intestines. It helps clear internal heat, reduce swelling, support detoxification, and delivers readily absorbed nutrients. It also acts as an excellent base to incorporate medicinal herbs and roots.

My Congee Story

I fed congee to both my children when they were babies—it was delicious, easy, and a godsend for a tired mamma, too. As Winter settles in, I feel the call for warm, comforting dishes. My favourite ceramic pot seems to beckon, and the herbs and spices glow from within their jars, ready to be infused into this simple, versatile dish.

Whether sweet or savoury, plain or boldly herbal, congee is a dish you can easily make your own.

How to Make Congee

Step 1: Choose Your Grain white or brown rice (jasmine or long grain), barley, millet, quinoa, or cornmeal all work well.

Step 2: Choose sweet or savoury - Curate your ingredients based on your desired flavour profile.

Savoury Add-Ins

Vegetables: celery, leeks, carrots, sweet potato, butternut squash, parsnip
Meats: organic chicken, lamb, beef, pork
Roots: astragalus, codonopsis, withania, rehmannia, licorice, ginger
Mushrooms: fresh or dried shiitake, reishi
Seaweeds: wakame strips, arame, or golden kelp sprinkled on top
Herbs: oregano, parsley, rosemary, tarragon, shallots, garden greens (add at the end)

Sweet Add-Ins

Fruits: apples, pears, apricots, dates, prunes, figs
Try combinations like:
- Pear + date + tarragon
- Apple + sage + ground licorice

Optional: Broth Packs

At Hygea Apothecary, We offer broth packs—blends of dried roots, mushrooms, seaweed, herbs, and spices. These elevate both the flavour and medicinal properties of bone or veggie broths and are perfect for congee too.

Broth packs available at Hygea Apothecary.

Basic Congee Ratio

1 part grain
7 parts water or stock (vegetable, chicken, or beef)
1–2 cups vegetables and/or fruits
A good pinch of each medicinal plant you’d like to use
Protein: e.g., 2 chicken wings or legs, or diced stewing steak

Method

1. Soak Your GrainSoak your chosen grain overnight and rinse well.

2. Combine Ingredients. For plain congee: simmer soaked grain in water/stock until soft and porridge-like. For flavoured congee: add vegetables, herbs, and protein to your soaked grain, cover with water/stock, and cook slowly.

3. Cook Slowly

Stove top: Simmer over low-medium heat, partially covered, for 2–4 hours. Stir occasionally.
Slow Cooker: Cook on low for 8 hours.

4. Season and add toppings. Once cooked, season with salt and your favourite toppings.

Topping Ideas

Sweet toppings- cinnamon, dried berries, honey, fresh herbs like sage or thyme

Savoury toppings- sesame seeds, tamari, parsley, coriander, shallots, poached egg, sautéed mushrooms or tofu fried in olive oil and garlic.

Savoury Example Recipe

1 cup jasmine or brown rice (soaked overnight)
7 cups water, broth, or a mix of both
2 cups vegetables: carrot, celery, parsnip, leek
2 chicken wings or legs
Medicinal additions:
- A handful of dried shiitake
- 2 dried reishi slices (remove after cooking)
- 1 strip wakame
- Slices of fresh ginger
- A few long pieces of astragalus, codonopsis, or rehmannia (remove or chew and discard after cooking)