Mum’s Chicken Ginger Congee
Congee isn’t considered paleo but I’m adding my mum’s chicken ginger congee recipe to my blog so I have it anywhere I go. It’s one comfort food I still need every now and then, like an asian version of chicken soup which cures everything from cold’s, flu and heartbreak! Perfect for breakfast or any time of the day. My mum would make this for us whenever we got sick or when we had a big family gathering. There would be a huge pot on the stove and we would have a nice warm bowl as a second dinner around 10pm, one of my favourite childhood memories…
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| Mum’s Chicken Ginger Congee |
Congee is quite gentle on the stomach as it is cooked slowly and being rice it’s also gluten free. My holistic Doctor back home in Sydney recommended making congee for my now 7 yo who had lots of tummy troubles with his recurrent clostridium difficile infection for this reason (he has been clear for over 3 years now thanks to our wonderful Doctor who also put us onto fermented foods). The addition of fresh ginger is also great for the tummy.
MUM’S CHICKEN GINGER CONGEE
Prep Time: 10 mins
Cook Time: 1 hour
Makes around 6 serves / bowls
You will need:
- 1.2kg (2.6lbs) whole chicken (organic if possible)
- 1 cup uncooked jasmine rice / white rice (buy on iherb or amazon)
- 1 medium to large brown onion
- 2 inch piece of ginger (around 60 gms / 2 ounces)
- 1 tbsp fish sauce (I use Red Boat brand with no nasties added – buy on Amazon)
- 2 tsp sea salt (buy on iherb or amazon)
- 2 litres (67 fl oz) filtered water
- spring onion and coriander for garnish
Method:
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| Mum’s Chicken Ginger Congee |
- cut the chicken into pieces by separating the drumsticks, thighs, wings, breast bone in and keep the remaining carcass, head and feet if they were included (you can leave the chicken whole if your short for time, just add enough water to cover the whole chicken)
- place the chicken pieces in a large pot
- peel and quarter the onion and add to the pot
- peel and slice the ginger and add to the pot
- add the salt and water, ensure it just covers the chicken, if the chicken is whole you may need to add more water
- bring to boil (approximately 10 minutess) uncovered, then reduce to a simmer for 20 minutes or until the chicken is cooked through
- remove the chicken onto a plate and leave the onions and ginger in the pot with the broth
- add the rice and simmer for 30 minutes on medium heat
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| Mum’s Chicken Ginger Congee – the rice should now look like this |
- add the fish sauce and season with pepper
- shred some of the chicken (as much as you like) and return to the po
- you can eat the remaining chicken separately on the side with a sprinkling of salt and pepper
- garnish with some sliced spring onions and coriander (cilantro)
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| Mum’s Chicken Ginger Congee |
I hope you are able to enjoy this recipe if you can have rice. It also makes a wonderful breakfast and all day food.
May xx
Love, create, explore and inspire
Mum's Chicken Ginger Congee
Prep time
Cook time
Total time
Serves: 6 serves / bowls
Ingredients
- 1.2kg (2.6lbs) whole chicken (organic if possible)
- 1 cup uncooked jasmine rice / white rice (buy on iherb or amazon)
- 1 medium to large brown onion
- 2 inch piece of ginger (around 60 gms / 2 ounces)
- 1 tbsp fish sauce (I use Red Boat brand with no nasties added - buy on Amazon)
- 2 tsp sea salt (buy on iherb or amazon)
- 2 litres (67 fl oz) filtered water
- spring onion and coriander for garnish
Instructions
- cut the chicken into pieces by separating the drumsticks, thighs, wings, breast bone in and keep the remaining carcass, head and feet if they were included (you can leave the chicken whole if your short for time, just add enough water to cover the whole chicken)
- place the chicken pieces in a large pot
- peel and quarter the onion and add to the pot
- peel and slice the ginger and add to the pot
- add the salt and water, ensure it just covers the chicken, if the chicken is whole you may need to add more water
- bring to boil (approximately 10 minutess) uncovered, then reduce to a simmer for 20 minutes or until the chicken is cooked through
- remove the chicken onto a plate and leave the onions and ginger in the pot with the broth
- add the rice and simmer for 30 minutes on medium heat
- add the fish sauce and season with pepper
- shred some of the chicken (as much as you like) and return to the po
- you can eat the remaining chicken separately on the side with a sprinkling of salt and pepper
- garnish with some sliced spring onions and coriander (cilantro)
