Golden Congee
Still reaching for a cold smoothie or overnight oats in the morning? Come join the Warm Breakfast Club! In Traditional Chinese Medicine (TCM), cold breakfasts are discouraged. The belief is that your body has to spend energy warming cold food before it can digest it, which in TCM links to sluggis digestion, bloating and fatigue. Instead, it is recommended to consume warm, cooked and easy to digest foods between 7 and 11 am when the stomach and spleen are considered most active.
Enter, our Golden Congee: warming, comforting and a perfect way to start the day. Make a batch on Sunday for an easy breakfast to reheat throughout the week!
Highlights
Bone-in chicken infuses rice with flavour and richness
Butternut squash adds a natural sweetness, vitamins and fibre
Ginger & turmeric bring warmth and are traditional favourites for their anti-inflammatory properties
Shredded chicken on top adds protein to keep you full
Optionally batch cook some jammy eggs for a nutritional boost.
Ingredients
500g bone-in chicken thighs, skin removed.
1 cup rice, rinsed
1 cup cubed butternut squash
8 cups water or low-sodium chicken broth
1 inch piece of ginger, sliced
1tsp ground turmeric
salt to taste
Optional add-ins: green onion, white pepper, sesame oil, boiled egg.
Method
Add rice, chicken, ginger, turmeric and water to a large pot. Bring to a boil.
Reduce to a low simmer, partially covered. Stir every 10 mins or so, so the rice doesn’t stick.
After about 3 minutes, add the squash.
Cook for another 20-30 minutes until the rice breaks down and the congee is thick and creamy.
Remove the chicken, shred the meat and set aside for serving. Season the congee with salt, white pepper and sesame oil to taste.
To serve, top with green onion, reserved shredded meat and optionally add a perfectly boiled egg on top.