Feed my skin with Jette Saunders- Chicken and Ginger Congee
Nourishing Chicken and Ginger Congee
Makes 6 serves
At first glance, Congee may appear like a runny risotto (not appetizing) but hear me out. Congee is one of the most delicious, nourishing and comforting meals that I have come across. It has long been a staple in Traditional Chinese Medicine for supporting digestion and nourishing overall health, and as we all know, caring for our digestion is vital for our entire body's health (including our skin).
I love to incorporate lots of ginger for its antiinflammatory properties as well its ability to calm the digestive system. By making the congee with chicken bone broth, we are also receiving the benefits of the added collagen which is great for our skin, joints, muscles and cartilage.
I hope you enjoy this congee as much as I do! You never know, it might just become your next comfort food!
- 2 cups medium grain white rice
- 8 cups low sodium chicken broth (ideally organic bone broth)
- 8 cups water
- 1 inch knob of ginger, sliced (plus extra to serve)
- 3-4 spring onions, white part only, sliced down the middle
- 3 chicken breasts
To serve (all optional, change to suit your preference):
- Sliced ginger
- Chilli oil
- Black sesame seeds
- Pickled red onion
- Place rice, water, broth, ginger and spring onions in a heavy based pot and bring to a gentle boil.
- Turn down to low and cook low and slow for approximately 2 hours - or until it reaches desired consistency (some people like a thicker/gluggier congee, others prefer it more runny).
- While the congee is cooking, bring a pot of water to the boil. Once boiling, place the chicken breasts in the water and immediately turn off the heat and cover for 30 minutes.
- Drain the water from chicken breasts and shred using two forks.
- Once congee has finished cooking, serve in a bowl topped with shredded chicken and whatever your heart desires - I chose tamari, chilli oil, coriander, fresh ginger and black sesame seeds.