Comforting Coconut Congee
Known as congee, or kongee, I think the simplest way to get the point across for us Westerners is’ PORRIDGE! Meaning, this dish is a slow cooked, one-pot-wonder, that deeply satiates and warms. It also means, there is much room for interpretation. Whether adding different herbs to the pot itself, or customizing the toppings (must. have. toppings.) a good porridge can please many palettes, and be as flavor-ly exciting (or not) as you want it.
This porridge is a baseline wonderful. Toppings from my playbook are listed below. Plain, it can be a major comfort to those feeling under the weather, suffering from chronic digestive discomfort, or who simple need a hug from the inside out. Also womderful as a Reintegration meal after completing your Gut Reset!
Coconut Congee with Kitchen Witch
makes a big’ ol batch for eating all week, or for a sit down of 4-6 friends
Jasmine or Basmati Rice, 1 cup, rinsed well till water runs nearly clear
Bone Broth, preferably Kitchen Witch Organic Chicken, 2 cups
(option to sub water for broth if you are out or have only crappy options, it will still be delicious, though less nutritious)
Coconut Milk, 2 cans of full fat,
Chicken, organic boneless thighs or breasts, about 1#, chopped into bite size pieces
Cilantro stems, from one head, washed and diced fine, reserve leaves
Ginger, fresh, about 2” of a fat knob, grated fine
Turmeric, fresh if possible, about 2” of a fat knob, grated fine (sub powdered, 2 tsp)
Garlic, 2-4 cloves your preference, minced (for low-FODMAP leave out)
After rinsing the rice well, add it to the pot with all other ingredients! All in the pot they go. Bring to a boil, then immediately turn down to a gentle simmer. Cook with lid off, stirring often, for about 20-25 minutes, or until it has the thick yet supple consistency of congee dreams. Taste test for salt, and for rice done-ness. Add as needed. Stores well in the fridge for eating all week.
+ add a fried egg on top of any of these for a protein boost, so yum.
Basic Mexi chopped cilantro, squeeze lime, hot sauce
Asian Fusion toasted sesame seeds, coconut amnios, chopped scallion, swirl of sesame toasted sesame oil
Warm n’ Toasty add roasted kabocha squash on top, add ground cardamom, cinnamon, and nutmeg when cooking the porridge