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Chicken Congee

Congee is a rice porridge which can be made with rice alone or with different types of meats, fish or vegetables. It can be used as a preventative food to promote health or it can be used specifically to assist the body in recovering from various illnesses. Medicinal herbs are often added for particular health issues.

 

In Asian countries congee is often eaten for breakfast, but it can be enjoyed for breakfast, lunch or dinner depending on your preference.

 

This recipe is one that I use on a regular basis as a healthy breakfast.

 

 

What it is for:  To promote healthy digestion and a strong immune system... and it's delicious!

 

Who is it for: Adults and children

 

The recipe:

 

1 cup rice

9 cups of water (you can also use chicken or vegetable broth)

2 bone-in chicken breasts

4 cloves of garlic

1 tsp of grated fresh ginger

Salt and pepper to taste

 

Directions:

 

Place rice and chicken breasts in a large pot and add water. Bring water to a boil. Skim the white foam off of the top and discard. (you may need to do this a few times before the water runs clear).

 

Lower the heat to medium and add the garlic, ginger, salt and pepper. Stir gently. Let simmer for about an hour stirring occasionally. When the congee is done, let it cool down and remove the chicken breasts. Shred the meat and add it back into the congee. Discard the skin and bones.

 

I prefer my congee a bit creamier, but if you prefer a thinner consistency, you can add more water.  

 

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