This post is dedicated to my friend, Lola.
When I get sick, nothing helps me feel better than the warm comfort of Chinese congee. I used to think it was the nostalgia of my childhood when my parents would nurse me back to health with bowlfuls of it, but more recently, I’ve found out there’s science behind the old tradition. Congee is not only high in fluid content, which your body needs plenty of when you’re sick, but is also high in electrolytes from the rice. (Italians have a similar concoction, only it’s boiled pasta and the starchy water is drunk afterwards. Same principle.)
I will make congee regularly around the year, but never at a higher frequency than when I’m sick. This week was no exception. Having picked up an ugly virus, I gathered up the pot, rice, and chicken broth for my congee. That is the beauty of congee. That’s all you need. My basic recipe will make a large pot of plain congee that will last one person about two or even three days, which is great when you’re sick and don’t want to be cooking multiple meals.
- 2.5 to 3 litres of chicken stock (may also be substituted with vegetable stock or water)
- 1.5 cups of white jasmine rice
- Salt and white pepper to taste