Winter Immune Boosting Congee

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Congee is a popular rice porridge dish eaten quite often around Asia all year round. Plain congee is often eating for breakfast, and more hearty protein loaded versions are eaten at night. All though it’s a cuisine eaten all year round, when the temperature drops or the flu starts going around most families will whip out a big batch of congee as their go to meal. Congee is almost like a heartier version of chicken soup. It is just as comforting and full of nutritious benefits as chicken soup, but much heavier for the bigger appetites!

This month we wanted to show you how to make a super tasty, nutritious, immune-boosting congee. With winter in full swing, this recipe helps to prevent and fight off those ugly bugs so many of us seem to be catching this winter or for just a warm, comforting healthy meal. The great thing about this recipe is that you can add basically anything you like to it and change the flavours to suit your tastes. You can also tweak the recipe and pack it full of health boosting super foods such as tumeric, ginger, goji berries, dates etc. Whether you brew it with the broth and rice as it cooks, or use it as a topping with the finished product- Congee is a great base for you to adapt to your own personal preferences.


  • 180g Brown Rice
  • 2L Stock (Vegetable or Chicken), Bone Broth or Water
  • 1 inch knob of Ginger (Shredded)
  • Protein of choice – Chicken (any cut will work well), sliced beef, or minced meat (pork or chicken)
  • Diced root vegetable (or any other vegetables you prefer)


  • Spring Onion (Chopped 1cm pieces)
  • ¼ tsp Sesame Oil
  • Tamari soy sauce
  • Fresh coriander
  • Ginger (Shredded)
  • Chili (optional)
  • Turmeric (ground or fresh) (optional)
  • White pepper



  1. Place rice into a pot and dry-roast over a low heat until fragrant, but not coloured.
  2. Pour over the water, stock or broth and bring to the boil.
  3. Add ginger and stir through. Add in any other ingredients you like – minced pork, sliced beef, raw chicken breast/thigh, vegetables (diced up root vegetables work great in congee), mushrooms etc.
  4. Reduce heat to a simmer, cover and slow-cook the rice, stirring regularly for 1 hour or until the rice is soft and most liquid has been absorbed (refer to image above). The end mix should look creamy, similar to a very wet risotto.
  5. If using whole cuts of protein (ie. chicken breast), scoop it out, shred it, then stir it back through the congee.
  6. Serve up a big spoonful of congee into a deep bowl. Add some delicious condiments for extra flavour and enjoy!


  1. To make this recipe super easy on the gut/FODMAP friendly remove garlic, chili and spring onion.
  2. Vegetarians/vegans remove chicken and use vegetable stock or water.