Brown Rice Congee with Chicken

Brown Rice Congee with Chicken is a comforting rice porridge that is perfect for the cold winter months. Since the rice in the congee breaks down in the pot for hours it is really easy to digest, therefore, it is wonderful meal to give to someone with digestive upset. I like to top my brown rice congee with chicken, green onions, sesame oil and tamari but you can use this recipe as a base for seafood or vegetarian congee. Congee (or Jook) is traditionally made in Asian cultures with white rice, but I use brown rice in this recipe to add nutritional value.

Brown Rice Congee by @JesseLWellness #congee

Health Benefits of Brown Rice

Brown rice is whole gain which means that is contains the endosperm (source of complex carbohydrates), bran (fiber and phytonutrients) and germ (essential fatty acids). The bran and germ have been stripped away from white rice making it solely a carbohydrate. Brown rice provides ample dietary fiber which helps you control your weight.  Its phytonutrients include antioxidants which control high blood pressure, scavenge free radicals and protect against kidney stones.

Brown Rice Congee by @JesseLWellness #brownrice

Brown Rice Congee takes 3.5 hours to make so make sure you have the time to relax and stay at home while the congee is cooking. Congee can also be made in a rice cooker under the congee setting or in a slow cooker. Brown Rice Congee will keep for a couple days in the fridge with the chicken and green onions in separate containers. When you heat up you may want to add 1-2 Tbsp of water or chicken stock because the rice continues to absorb water in the fridge.

Brown Rice Congee by @JesseLWellness #glutenfree

Brown Rice Chicken Congee

(gluten free, nightshade free)

Prep time: 5 min

Cook time: 3.5 hours

Serving size: 4

Ingredients:

  • 5 cups organic chicken stock
  • 1 strip of kombu
  • 10 cups of water
  • 1 inch of ginger, peeled and cut into 4 pieces
  • 5 green onions, 2 cut into quarters, 3 finely diced
  • 1 onion, cut in half with sections separated
  • 2 organic chicken breasts
  • 1 cup of brown rice
  • 1 Tbsp miso
  • 1 Tbsp sesame oil
  • 4 Tbsp Tamari, or to taste

Directions:

  1. Add chicken stock, kombu, water, ginger, 2 quartered green onions, onion and chicken into a large pot. Bring to a boil then lower heat and simmer covered for 30 minutes or until chicken is cooked through.
  2. Remove the green onions, onion and chicken. Add rice and miso and bring to a boil, then lower the heat and simmer covered for 3 hours or until desired consistency. Occasionally stir the rice and check the consistency.
  3. While the rice is cooking shred the chicken and chop the remaining two green onions.
  4. When the brown rice congee is ready, remove the ginger. Spoon the congee into a bowl and top with shredded chicken, green onion, a couple drops of sesame oil and tamari to taste.
Have you every tried congee? Share your favorite flavor or recipe in the comments section.
Brown Rice Congee with Chicken
 
Prep time
Cook time
Total time
 
Brown Rice Congee with Chicken is a comforting rice porridge that is perfect for the cold winter months. Since the rice in the congee breaks down in the pot for hours it is really easy to digest, therefore, it is wonderful meal to give to someone with digestive upset. Congee (or Jook) is traditionally made in Asian cultures with white rice, but I use brown rice in this recipe to add nutritional value.
Author:
Recipe type: Soups Sides
Cuisine: Chinese, Gluten Free
Serves: 4
Ingredients
  • 5 cups organic chicken stock
  • 1 strip of kombu
  • 10 cups of water
  • 1 inch of ginger, peeled and cut into 4 pieces
  • 5 green onions, 2 cut into quarters, 3 finely diced
  • 1 onion, cut in half with sections separated
  • 2 organic chicken breasts
  • 1 cup of brown rice
  • 1 Tbsp miso
  • 1 Tbsp sesame oil
  • 4 Tbsp Tamari, or to taste
Directions
  1. Add chicken stock, kombu, water, ginger, 2 quartered green onions, onion and chicken into a large pot. Bring to a boil then lower heat and simmer covered for 30 minutes or until chicken is cooked through.
  2. Remove the green onions, onion and chicken. Add rice and miso and bring to a boil, then lower the heat and simmer covered for 3 hours or until desired consistency. Occasionally stir the rice and check the consistency.
  3. While the rice is cooking shred the chicken and chop the remaining two green onions.
  4. When the brown rice congee is ready, remove the ginger. Spoon the congee into a bowl and top with shredded chicken, green onion, a couple drops of sesame oil and tamari to taste.

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2 Responses to “Brown Rice Congee with Chicken”

  1. Donna DeLuca October 9, 2014 at 3:20 pm #

    This brown rice congee recipe instructs one to boil miso, which will completely destroy the live elements in this fermented product that make it so healthy. It can be added last, after active cooking time, just before serving, in order to preserve it’s healthful properties.

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