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)

Sea Salt 

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. 

Topping Ideas

+ 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

Magali Brecke