One of TCM’s simplest and most comforting remedies is congee (or jook in Cantonese)—a warm, nourishing rice porridge that’s easy to digest and gentle on the body. Congee has been enjoyed for centuries as a way to replenish energy, support digestion, and build strength, especially during times of fatigue or seasonal changes.
TCM often recommends congee because it supports the Spleen and Stomach Qi, or digestive energy, which is essential for overall vitality. By cooking rice or other grains slowly with plenty of water, congee becomes easy to digest and absorb, allowing the body to focus on restoring balance rather than expending energy on digestion. This makes it an ideal food for all seasons and stages of life, from young children to the elderly. Plus, it’s endlessly adaptable—you can add herbs, vegetables, and proteins to create a nourishing meal.
In this post, I’ll dive into a basic congee recipe along with some customization ideas to suit your specific health goals, whether that’s boosting energy, supporting immunity, or nourishing Qi and Blood.
How to Make Basic Congee
Serves: 2-3
Cooking Time: 1 hour
Ingredients:
~3/4 cup short-grain rice (I prefer organic white jasmine rice)
6-8 cups water or broth (bone broth, chicken broth, or vegetable broth adds extra nutrients)
1-2 slices fresh ginger, peeled
1 small carrot, diced (optional, for added Blood support)
2-3 dried goji berries (optional, for added Blood tonification)
1/4 cup shiitake mushrooms (optional, for Spleen Qi support)
Optional Toppings:
Chopped green onions or cilantro
Toasted sesame oil or ghee (for a touch of warmth and nourishment)
Coconut aminos or tamari
Soft-boiled egg or shredded chicken (for extra protein)
Instructions:
Rinse the Rice: Place rice in a fine-mesh strainer and rinse under cold water until the water runs clear. This removes excess starch and helps the congee reach the right consistency.
Boil Water and Combine Ingredients: In a large pot, boil the water or broth. Once boiling, add the rinsed rice, and ginger slices. If adding carrot, goji berries, or shiitake mushrooms, add them at this stage.
Cook the Congee: Bring the combined mixture back to a boil over medium-high heat and give it a stir. Once it starts boiling again, reduce the heat to low, partially cover the pot with a lid, and let it simmer gently. (Pro tip: don't stir once the mixture is boiling again otherwise the rice can stick to the bottom of the pot).
Simmer Until Creamy and Whisk: Let the congee cook for about 25-30 minutes. If you have a whisk, start whisking rapidly for 2 to 3 minutes which will help speed up cooking time and help break down the rice further. If you don't whisk, cook for another 10-20 minutes, or until the rice breaks down and the mixture reaches a thick, porridge-like consistency. If it becomes too thick, add a bit more water or broth to achieve your desired texture.
Add Toppings and Seasonings: Once the congee is done, remove it from heat. Season with a pinch of salt, coconut aminos, or tamari to taste. Top with chopped green onions, cilantro, a drizzle of sesame oil or ghee, or add a soft-boiled egg or shredded chicken for extra nourishment.
Serve Warm: Ladle the congee into bowls and enjoy warm. Congee is even better the next day as the flavors deepen, and it can be reheated with a little extra water or broth
TCM Add-Ins for Qi and Blood Support
Red dates (jujube) for Blood and Qi tonification
Black sesame seeds for Kidney and Blood support
Lotus seeds to nourish Spleen and calm the mind
Instant Pot Congee Recipe
Ingredients and Toppings remain the same as the stovetop version.
Instructions:
Rinse the Rice: As with the stovetop method, rinse the rice under cold water until the water runs clear.
Combine Ingredients in the Instant Pot: Add the rinsed rice, 6 cups of water or broth, ginger, and any additional ingredients like carrots, goji berries, or shiitake mushrooms directly to the Instant Pot.
Set the Instant Pot:
Close the lid and set the valve to “Sealing.”
Choose the Porridge setting, or set to High Pressure and cook for 25 minutes.
Natural Pressure Release: Once the cooking cycle is complete, allow the pressure to release naturally for about 15-20 minutes. This helps the congee reach a smooth, creamy consistency.
Adjust Consistency if Needed: After releasing any remaining pressure, open the lid. If the congee is too thick for your preference, you can add a bit more water or broth and stir until you reach your desired texture.
Season and Serve: Add your chosen toppings and seasonings, such as green onions, sesame oil, or coconut aminos. Serve warm and enjoy!
Additional Tips for Instant Pot Congee
For thicker congee: Use a bit less water or broth (around 5 cups) initially, and add more as needed after cooking.
For even creamier texture: Use the Sauté function after pressure cooking to simmer the congee for a few extra minutes, stirring frequently.
The great thing about congee is that it can be enjoyed any time of the day and is so gentle on the digestive system. Eating in the morning? Add eggs. Eating at lunch? Add chicken. Looking for something sweeter? Add dates and goji berries. The opportunities are endless!
Enjoy!
*The information contained on this website/page is for educational purposes only and is not intended to provide a diagnosis or substitute for medical, nutritional or acupuncture advice or treatment. Any reference to or mention of any particular diagnoses or dysfunctions is intended for informational purposes only and not an attempt to diagnose your particular problems. You should always speak with your physician or other healthcare professional before taking any medicine or nutritional, herbal, or homeopathic supplement, or adopting any treatment for a health problem.
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