Rice Porridge Congee: Secret Food for Gut Health & How to Make It
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- Опубліковано 20 тра 2024
- Rice Porridge Congee has been used to support gut health and heal the gut for centuries acrosss Asia. It is also a 'secret weapon' in Traditional Chinese Medicine, where it is not only great for people with weaker digestion, it also enhances the absoprtion of Chinese medicinal herbs and other nutrients. Hence, many classical medical literatures have recorded its health benefits and is prescribed by many past and current Chinese Medicine doctors. It is just rice and water, so why not give it a try, and let me know if you benefit from it!
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🍚TIMESTAMPS
00:00 Introduction
01:38 What is congee?
02:18 Congee as medicinal food
02:38 Chinese Medicine functions of congeee
03:09 History of congee as medicinal food
04:50 Congee and your gut health
06:07 How to incorporate rice congee in your diet
06:33 How to make the plain traditional Chinese rice congee
14:33 Tasting time
15:02 3 Bonus Tips for people with weaker digestion
RECIPE:
1 cup of white rice
7-10 cups of water depending the consistency you like to achieve
3 slices of ginger
2-3 dried scallops (optional)
Seasoning & garnish
Coriander
Spring onion
Salt
White pepper
Soy sauce
Sesame oil
Watch another video about congee - • Whole grain and bean c...
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Edited with Gling AI: bit.ly/46bGeYv
---------- DISCLAIMER ------------
All content in this channel is for informational purposes only. Herb properties and their uses mentioned in this video are only based on their TRADITIONAL uses and Traditional Chinese Medicine theories. They may not have been scientifically proven.
Recipes shared here are only for general well-being and MINOR symptoms. They are NOT to replace proper healthcare by your own healthcare providers. if any symptoms persist, please go to see your healthcare providers immediately. You SHOULD and MUST consult a registered/licensed physician or appropriately- trained healthcare providers in your community in all matters relating to your health. Reliance on any information provided on this channel is SOLELY AT YOUR OWN RISK. Shirley is not liable for any advice or information provided on this channel that is utilised without first consulting your healthcare providers.
Many herbs mentioned in this channel are also considered as food. However, not all herbs are safe. Many of them are not to be used at home or for long term/regular use without consulting your doctor or licensed Chinese Medicine Practitioner. Please also pay attention to the precautions of certain herbs I stated in the video. If you take western medicine regularly, YOU MUST check with your doctor.
If you are interested in using Chinese herbs to manage more complex symptoms, please contact your Chinese medicine practitioners for a proper consultation. If you are already seeing a Chinese Medicine Practitioner and notice what I shared here is slightly different from your practitioners, please don't freak out. This is because, with thousands of years of history, it is only normal that there are many different schools and thoughts of Chinese medicine. It is not that your practitioners are wrong. In fact, chances are that what they said is right for you because they would understand your body and health status much more than I who don't know you personally. So, if in doubt, please always check with them. - Навчання та стиль
Congee has been eaten in parts of South India since hundreds of years it’s a staple in one’s daily diet.
Traditionally it’s made with types of raw , unpolished rice which are naturally low in Glycemic Index and just before eating a spoonful of homemade Ghee ( clarified lactose free butter) is added which further brings down the GI.
It’s considered gut and brain food🙏🏼
@anonymousnowhere thanks for sharing!
Keeping cooked white rice in the ref for 12 hours changes the starch into resistant starch, which we cannot digest so it gets flushed out the "chute" and lowers the GI considerably.
Here in Tamilnadu, India (south) Kanji is a rice porridge of thin consistency, to be consumed when you are sick
The most comfortable food I had for breakfast every day at the hotel I stayed in Hong Kong was Congji soup made with chicken. The porridge was so soothing and delicious as well. It was a good starter for my busy days.
Beautiful explanation. Thank you so much for reaching out to the world and helping in the way you do ❤️
Thank You for sharing my love ♥️ Stay Blessed
Excellent overview on how to make congee Shirley. Very informative as always:)
@Calvin, thank so much for your support as always too! 😊 Maybe in our next Ginseng Q&A session, if we have time, we can also discuss more about the medicinal congee in those TCM classical literatures 😊
Thank you so much for the very informative video. I'm so happy to have discovered your channel and immediately signed up for your TCM group waitlist. Can't wait to make my first batch of congee and explore this lovely healing dish. For me, rice has always been a healing grain. With winter setting in my home area (Minnesota, U.S.) the timing is perfect!
@nsetonhandville, thank you for your incredibly kind words! I'm thrilled to hear that you found the video informative and that you've joined the TCM Wellness Circle membership waitlist - welcome aboard! 🌿
How wonderful that you are gonig to make your first batch of congee! It is such a nourishing dish, especially as winter sets in. Love to hear your congee journey here! Wishing you warmth and wellness in Minnesota! 🌨️ Stay cozy, and I look forward to having you as part of our TCM Wellness membership community very soon! 😊
So excited to have found ithis video! Subscribed immediately. I'm looking forward to learning more about congess and using foods as medicine.
@Peggy, so nice to meet you here 💗 Welcome to Chinese Herbal Pantry community and thanks for subscribing! 😊 Will see you at my next video! Don't forget to check my community posts as I use that space to connect with you all in between my videos. 🤗
Looks delicious! Thank you for the recipe! Just came across your channel. We love congee but never thought to make it ourselves.
@lilylee, give it try! It is easy to make! Let us know how you go, and enjoy! 😋
I have just found your UA-cam page, and this is the first video I’ve watched. I absolutely loved it! Thank you so much for the extra information and the background information, as well as the very useful complete recipe and how-to information you shared on this congee. We lived in Japan for a few years, and absolutely loved everything about the Asian culture in Japan. We also visited China, as well as South Korea, and each country had its unique and wonderful take on things, but also so many common threads going through the different cultures. Of course, not at all surprising, given the history of the area, pretty much everything I studied led back to China. I also loved the approach to food. Your insight and bits of information, including simply that leftovers are not a common traditional thing, I also found to be true. And when I start to think about it, what you have said, makes so much sense! I have made some various traditional Chinese dishes, one of which is a traditional, vegetable, non-meat broth, and the depth of flavour… it is wonderful. I can’t wait to explore more of your videos, as well as access the books that you reference for more insight. Thank you so much for your UA-cam page. I also like that you continually reinforce that yours is not the only way to do something, and each and everything must be looked at from the individual’s health perspective. Can’t wait to watch more UA-cam videos and also explore your website!
Dear @Joan, thanks for your lovely comments and sharing your stories and experiences with Asian cuisine too. Yeah, this region has many similarities yet also have their own unique takes, which make it so fascinating. I am so happy to hear you resonate with my ways of sharing too. Yeah , for me, health is very individual, and how we experience with food is very individual too. This is what TCM teaches, but I find that with the modern nutrition, sometimes we fall into the traps of the specific counting of nutrients but less of looking at our individual responses to food as we are all very different people. Thanks again for being part of this community and nice meeting you here! 💗
Absolutely agree with the left over food creating more dampness. Ayurveda also mentions the same. And in India our ancestors use to make Rice and Millets congee all the time, and everyone had a solid digestion. I loved this video, Thank You Shirley.
@shwetajha, yeah I find Ayurveda shares many similiar views with Chinese Medicine! Yeah, when I was growing up in Malaysia, I didn't see much digestion issues or allergy issues. When I went to Australia to study Pharmacy, I was quite surpseid about these common health conditions. And I think it is partially the western diets.
@@ChineseHerbalPantry That doesn't surprise me. I've found though my own struggles with my diet that a more Eastern diet ie plenty of veggies, warm, cooked foods, some herbs, a few spices, low consumption of meats especially red and minimal sweet/processed foods/stimulants = better digestion, a clearer mind, more energy and less aches and pains. Having said that, significant stress is something that we are all up against nowadays.
You’re the first TCM practitioner I’ve come across who has spoken about histamine intolerance. Please more tips on this please!
@mellytaost, glad to hear it helps! I was excited to see the connection between histamine intolerance and the Chinese medicine theory too. It seems like the TCM has been always in the right direction about nutrition.
Dear Shirley, I tried the rice congee with my favorite veggies and pork broth I had from other dish. I was not only delicious, it did not make my gut go into constipation as steamed rice does!!!!!!! I realized that in Mexico, we have a similar dish we cook for small children. Thank you so much, now I know that I can eat rice this way without awful results. Love and prayers from Aguascalientes, Mexico.
@alemiller9, I am so happy to hear!! 😊
I love that you shared about congee.
Hey @Summer! So great to hear from you! Yeah, I love congee, have to talk about it here 😊
This was a great little video. I’ve wanted to make congees for a while, have lots of TCM books on nutrition, but not fully motivated to make the recipes. But your videos help me see the process and it’s easy to follow. Going to make a congee today! Thank you.
@Vie, great to hear you are enjoying the video and feel motivated after watching it! Make the congee 👏🍲 If you are on Instagram, don't forget to tag me instagram.com/chineseherbalpantry/ , share your photo with me! I will be there to cheer you on! 😊
Shirley, You can try using a whisk at the very end. It will make the already broken rice even more fluffy and mushy :) I can't wait until you show us more of these congee recipes
@cutiemgumi, thanks so much for sharing the tips! I have heard about this before but haven't tried it as I often quite enjoy the type of consistency I cook, don't think I need it more fluffy and mushy. But might give it a try next time! And noted abot more congee recipes, it's in my 'to film list' ! 😊
Excellent video…I’m looking forward to learning more from you.
@blueyomogi, thank you for your kind words and welcome to Chinese Herbal Pantry community 💚
I just discovered your website and really enjoyed this video. I have subscribed. Thank you.
@13c11a , I;m so glad to hear and thanks for subscribing! 😊
Wonderful! I am Italian Australian but lived in Asia for a while. I can vouch for the benefits of congee. One of my favourite breakfasts! Thank you!
@Daniela, yeah, it just feel so different having congee for breakfast ! 😊
Love this! Thank-you! From North River Nova Scotia!
@Bright, fellow Canadian! So happy to hear you love this video 😊 I lived in Toronto for 5 years and we are going back for Christmas this year, I think I won't be too used to the cold anymore but I think lots of congee will help me through! Hope you are keeping warm too!
Love this video, thank you 😊❤
So glad to hear! ☺️
thank you - i love Traditional Chinese Medicine.
@ik7482, so happy to hear!
HI Shirley, what a joy to find you .. I'm an Australian living in the UK and grew up having Congee at my friends houses.. Its such a special dish .. Look forward to following you . Blessings
Hi @Aurora , So lovely to meet you here! What a delight to connect with you, who is an Aussie in the UK and grew up having congee! Sending cheers to our shared journey from Down Under to the UK! 🌿🍲✨ It is getting dark so early each day and getting cold here in the UK. Hope you are keepnig warm!
@@ChineseHerbalPantry the darkness is too early ;-) .. may our soul and bodies be kept warm with delicious medicine of food.. Much kindness to you :-) stay warm and joyful
Thank you Dr Shirley
@mudash, my pleasure 😊
This true comforting food
This very memorable food in my childhood simple and easy
Thanks for sharing this recipe
@lastregabella, my pleasure! 😊
I grew up in Istanbul/Turkey. I remember mum preparing a rice dish called ‘lapa’ when we were under the weather or had an upset stomach. It was boiled rice with a squeeze of lemon at the end the first day and a dollop of butter the second. It sounds as if your congee is quite international 😊
@maryaltabev, it is so fascinating to see so many cultures share similar dish! Many have shared their own unique version of rice porridge/congee in the comments. I feel so thankful to see all these and thanks for sharing 'lapa' with us! 😊
Shirley, this video came on my UA-cam and I'm so glad it did. We've always loved congee but did not know of all its benefits. Thank you for doing the research and providing historical context as well. I've learned so much. With the colder weather, our family has switched to eating congee in the morning with lean protein and veggies that are not too seasoned. It is so soothing and such a great way to start the day. I hope you will cover how to make the 8 wonder congee or congee with grains. I think it would work well with quinoa and other grains combined too. So many ideas right now!
@everythingelse6316 , so that you found me and us here too. Welcome to the community! 😊 So happy that you enjoyed the video and learned something new about congee. I feel that you can read my mind! I am working on multi whole grain and beans/pulses congee right now! Not the 8 wonder or 8 treasure video yet I did mention it in the script 😊 Took me so long to get the script right and tried to explain it in both traditional and modern nutrition perspective. Hopefully can get it done in about one or two weeks. Make sure you click the notification bell so you will be noitified when I release the video. See you then! 😊
That looks delicious! Naturally my sons never wanted leftovers. Fresh is always better. Thank you for the video.
@Iceland874 , your sons are the wise ones! I think their intuition tell them that leftovers don't make them feel well, and they listen to it! I think too many of us ignore the signals our body tell us.
Yeah, i feel the stomach got hungry...holy tcm really a good start for knowledges and knowing about congee.❤.
Thank yiu!
You're welcome!😊
Thank you for all the insights on congee. I have a rice cooker that has a congee mode. Need to try cooking it more.
Can't wait for more congee recipes. The books you mentioned seem fascinating. 🌿
@Hreniucpaula, you're welcome! Yeah many rice cookers (especially Asian brands) have congee mode as it is such a popular food across Asia! Yeah give it try and let me know how you go! Yeah those books I mentioned in the videos were written hundreds or even thousands years ago, just fascinating to see how this tradition been passed down till now and this 'food trend' never goes away!
Thank you for the videos you make. I watched some other videos on your channel and now i plan on stacking on some Chinese herbs and include them in my died. 🤗 @@ChineseHerbalPantry
@@hreniucpaula4918 that's sound great! Have you signed up for my '10 herbs" email mini-course ? chineseherbalpantry.com/10herbs/ This FREE mini-course is great place to start and also compliment my '10 herbs' videos here. Let me know how you go!
We in India have Congee as breakfast with grated coconut and accompanied by a chutney of garlic,red chillies n tamarind
I used to see this in Thailand and personally never gave a thought to eating it preferring my toast and coffee and then my friend convinced me to eat it cooked fresh one day in the early morning at some small market town. Since then it has been one of my favourite breakfasts and this recipe is just what I needed as a vegan. Thanks for posting.
@Tridhos, yeah, it just feels so different and feels so nourishing having a warm bowl of congee for breakfast!
This looks good. I’m going to have to try this. Thank you
@howiewill, lovely to hear! Let us know if you like it! 😊
I just found this video today and I'm so excited.. my brother was a TCM practitioner and I remember looking through all the herb samples he had while he was pursuing his education.. It inspired me to search the internet to try to educate myself of uses of different herbs.. very little was available beyond ayurveda at the time of my research so finding your channel has made me sooooo happy!
@samantha, so glad to meet you here and so happy to hear you are searching and keen to learn more about Chinese medicine. Welcome to this community ☺️ Please send my warmest regards to your brother who is a fellow Chinese medicine practitioner too☺️
Thanks for this great video! Does the leftovers idea also extend to meal prep? I hope you'll be able to share some more information and resources for this TCM concept.
@channah, I personally don't do lots of meal prep, especially cook and then store in fridge for days. Having said that, it is also individual. I am not used to eat food that have been left in fridge for too long. If your digestion is usually robust, and still feel good with the meals, then you are ok. If your digestion suffer, then may have to rethink and look for other options.
I love congee and I have this almost every morning for breakfast. It's simple & easy and budget friendly too. Definitely would recommend this for college students and people struggling financially on a budget. Poor working class citizens from China would make this all the time to get by too.
@NewfieAsianKid , absolutely agreed 👍 Great that you are having it almost every morning 👏 it is so much more comforting on our stomach instead of cold cereal with cold milk for breakfast.
I found content very interesting. I am Okinawa/American. My Okinawan grandmother would make me rice congee when I was little and feeling under the weather. It was always comforting to have a bowl of congee when my appetite was low.
Hi @Susan, thanks for your kind words and thanks for sharing your story. I received so many lovely messages here sharing how many grew up with congee in many different cultures. It is interesting how we are all connected through this simple dish. Thanks for watching and welcome to this community! 😊
Only just found your UA-cam. Thanks all the valuable information. Watching from Palm Bay Florida USA.
@Ronald, so glad to hear you enjoy my conente here. We lived in Florida for a very brief time, love the weather there! 😎
Hi Shirley! Thank you for the very informative video. Didn't know about the medicinal benefits of congee especially on gut health. Can I use quinoa in place of rice? Thank you & will definitely incorporate congee in our meals.
@tanflorina , yes you can replace the rice with other rice or grains. Or you can do mixture of different grains too!
Interesting....thanks
You're welcome! and thanks for watching!
Thanks Shirley 😊 I Love your teachings. A Big Hug,
Pam 🙋🏼♀️
@Pamela, you make my day! Thanks so much for your kind words 💖
Thank you
You're welcome😊
I am so happy to have found your video and subscribed immediately. When possible please explain how to use American ginseng. Thanks.
@Joti , so happy to hear that ! Thanks for subscribing and welcome to this community! 👋 Noted for your suggestion, I will put it in my 'to film list' ! 😊
I did it and it’s really good, I am waiting to the next video
@eitamgit6605, that's really great to hear☺️ I'm working on the next video and thanks for your support ☺️
Great video! What are cold diseases?
The left over theory is interesting. What's your opinion of cooking a large batch of congee base. Ice bathing the base so it cools quickly and then refrigerating it and using the base to be quickly re-heated while making congee as needed. This is what I usually do because I don't have time to make it fresh daily. Thanks!
Shirley, thank you for this video about congee! I have a question for you. I have heard that when women are on their period/monthly menstrual cycle that it is a good idea to have plain congee with brown sugar. Is this true? I am thinking to give this a try but don't really know if this is real or not. Thank you for the help!
I appreciate all your information!! Do you know if can I find congee rice here in Canada?? Also thank you for goji berries information too they are amazing!!
@normalh2035, my pleasure. As for the rice used for cooking congee, you can use standard rice you can buy from supermarket. It doesn't have to be a special congee rice. Glad to hear the goji berry information is helpful to you ☺️
I would like to see more of your videos on utube, I subscribed and will be following your tips on healthy eating, especially the GI Gut Bio as I have had issues in regards to this. I appreciate your sharing in herbs that are healthy for our internal system. Q' Is it also okay to use coriander seeds herbs etc,,, grounded if we don't have fresh herbs from the market? Thanks so much for your input and knowledge.
@Jonnel, thanks for subscribing! Yeah you can use dried herbs. Many Chinese herbs are in dried forms too as it is not easy to get the fresh herbs. Take care and hope you will feel better with your gut issues!
Shirley , thanks for your u-tube video on congee . You just confirmed my friends advise to make congee for gut problem , i have IBS-D for 2 yrs . Pls inform us more good congee to improve gut microbiome.
@Linda , that's lovely to hear. Hope this comforting food will help you heal . Keep us posted! Good luck 😊
Hello Dr Shirley, is it a good idea to soak the rice prior to cooking? As this can reduce cooking time. Thanks to you, very helpful video
@mudash, I think if you want to use brown rice, yes please soak before. My own experience with white rice is, it will help reduce the time but not too significant. There is one method I recently learned is - wash the rice , put the rice in freezer bag and then freeze them in the freezer for at least 8 hours, then cook it will help to reduce cooking time. I haven't tried this method yet but planning to try soon! The science behind this is, the moisture in the rice will expand and break the rice in small pieces in the freezer. Give it ago and let me know!☺️
I love congee. It’s so comforting. When traveling, if it’s part of the breakfast buffet I’ll usually choose it. I have a weak digestive system and food allergies. Rice is the only grain I can eat. I do better with warm or hot foods. I really enjoyed this video and I’m going to start making it at home. Thank you. I believe in TCM.
@wandasanchez, I'm so happy to hear this video is helpful! I think your body knows what you wants, and so glad to hear that you're listening to it. Enjoy more congee at home! 😊
i love jook soups especially with the century egg, my favorite do you have any simple dishes for a diabetic?
so interesting, never heard of it before. Will try it tomorrow. Thank you so much. I appreciate that the recipe is vegan.
@g.christellbecker6349 , so glad to hear! You can add any vegetables or other grains in the congee. Enjoy! Let's us if you like it 😊
Hi, yes, I enjoyed it very, very much. Two things, I used brown rice and it took for ever to make the congee. I will buy white rice for the next one. Also, the one cup of rice made so much food, so much left over, I have to eat this left over. Thank you, it was so delicious, I did cook up some onions and carrots and then made the congee. @@ChineseHerbalPantry
@@g.christelbecker6349 So happy to hear you really enjoyed it😊😊 oh yeah brown rice does take longer to cook. As for my recipe, sorry I didn't explain clear enough in the video, I usually give recipe for 2-3 persons or portions, as my household have two persons, and it is easier to cook for two. I usually cook congee in the morning, and eat it for breakfast. And will eat it again at lunch or dinner time with different side dishes, so we will finish it on the same day.
@@ChineseHerbalPantry Hi Shirley, so the other misunderstanding that occurred is that I, being used to the Indian or aryuvedic tradition, thought when you said not to eat leftovers, that I could not eat the congee an hour after being cooked. So of course, I can finish it off in a day. Also, my dogs love it. Take care and thanks.
Thank you for the video - it is very helpful :)
You said all types of rice can be used. It seems that you used long grain rice (basmati?) in this video - is that the standard rice for congee in China? I tried making it with sushi rice, but found it to be a bit too mushy for my taste. Maybe I should try with a long grain rice.
Hi @xeniatoubro, yes, I used long grain rice, not basmatic. Traditionally, long grain rice is more commonly in standard white rice congee. Yeah, I would imagine sushi rice can become very mushy. I never use sushi rice to cook congee before. I am not too sure if Japanese do so. Yeah, try long grain rice, let me know how you go! 😊
Do you have to make this fresh every day? Is it bad to refrigerate the congree after its cooked?
Hi, Thanks for making this video. Enjoyed your tips and explanation from TCM perspective. Does cooking in batch, and refrigerate it for later consumption mean eating overnight food?
HI @kimang, sorry just saw your question. Glad to hear that you enjoyed the learning. Yes, ideally cook fresh and consume immediately. Yet I understand it is not easy to do in this fast-paced modern world. As long as your health is generally well, then it is ok! Having said that, my dad is a TCM doctor. When we were kids, we never eat overnight food. Growing up, we were generally quite healthy kids.
I use the steam method (no need to stir or be around to watch fire for 2 hours) 1 cup rice in stainless steel bowl fill with water. Steam in Khind DB600 electric steamer. Marinate chicken meat (fragrant oil: fried garlic oil or sesame oil, ginger slices, shaoxing wine, oyster sauce, abalone sauce, light soy sauce or salt). When porridge ready, transfer 1 serving to the pot and put marinated chicken and seasoning to taste, boil 15 minutes and water right consistency for desire porridge. Topping: green onion and white pepper powder (Brand ajinomoto). Remaining white porridge portion well each serving in plastic food packs, rubber and and freezer for other days usage. Frozen porridge no problem in 1 week storage. Vegetables porridge: iceberg lettuce slices, spinach, Tong Ngo, fresh shitake mushrooms, brown shimeiji, enoki). Cutted wash vegetables & green onion in fridge, Marinate the chicken in advance store in fridge, one can immediately serve your porridge meal early breakfast, lunch, dinner or supper for yourself, spouse, baby or childrens anytime convenient. Defrost entire pack 20 minutes in steamer and cook in pot 10 minutes with chicken & Vegetables serve (30 mins) instant porridge
@wendy, thanks for sharing your recipe. As for freezing porridge, I never freeze my porridge. While freezing might still be slightly better than leftover in the fridge, as I mentioned in the video, 'wind' and 'dampness' may 'enter', hence may cause digestive issues to those who have weak digestion. But if your digestion is generally strong, and doesn't affect by it, then it is ok!
If you like to learn and start incorporating Chinese Medicine style of nutrition in your everyday diet, but need an experience and professional guide, and a like-minded community to support you and cheers you on, check out the Black Friday Specials of my TCM Wellness Circle membership - chineseherbalpantry.com/tcm-wellness-circle . It is a small group membership to empower you with Traditional Chinese Medicine (TCM) ancient wisdom, food and herbal knowledge for holistic self-care in modern times. It is only for limited time only ! Hope to see you there! 😊😊🌿🌿
Hi Dr Shirley, may I know what to eat after a fibroid operation. Thank you.
@AngelineAng, I am sorry to hear about the fibroid, and I hope the operation went well. Please seek personalised care from your local qualified Chinese medicine practitioner. Wishing you full and speedy recovery.
Great video and health advice! I have only made Jook once, and it was delicious. I usually get it at the Chinese places in my neighborhood (Chinatown SF). It is cheap, filling, and super easy on the stomach. Can you share other herbs that can be included in this recipe?
@tomhill, yeah congee is such a comfort and delicious food. Thanks for the suggestion, it is on my 'to film list'! 😊
@@ChineseHerbalPantry 👏
Yum love rice but what rice should be used you didn't mention short grain long grain
In India - we call it Khichadi - it has Several Recipes & Styles. Easy to digest meal. Good for Children, Sick people and Elderly people - a light meal.
@catwalk1470, thanks for sharing!
Hello Dr. Chong. I just came across your video. Thank you so much. I wanted to ask if you have any suggestion for Eczema. I have a very bad case and it is in my hands and feet, for many years. I have even tried acupuncture treatments and special teas, but to no avail. I have tried everything except taking steroids orally. I have also had several allergy tests and they were all inconclusive. Best regards
@Sarah, I am sorry to hear. Please seek a personalised care from a local Chinese medicine practitioner. All the best!
Thank you @@ChineseHerbalPantry
Great content. Could you also please add vegetarian options in your recipes? Just FYI- the term Congee is from the Indian word 'Kanjee' as it originated in India where we practice 'food as medicine'.
Great topic, would love to learn more about different congee/grains. Home made pickles are the way to go.
@carolinetaylor, great to hear you enjoy this video! Noted about you want to learn more about different congee/grains. Will put it on my 'to film list'! Thanks for watching and supporting this channel! 😊
avoid pickles with vinegar - eat fermented food without vinegar
Hi Dr Shirley. You mentioned adding fermented vegetables. What is your opinion on fermented tofu?
Hi @Carol, generally speaking, if ferment properly, fermented foods are high in probiotics, which is great for mirobiome and gut health. Having said that, it is also important to check the additives or chemicals they add during the process. So, it is more about the processing, and the storage is important too. And it depends on individuals as well
Tofu has fats in it most veggies do not have, which can counteract healing certain ailments, so I would use tofu sparingly if you're looking to cure an ailment or lose weight. ymmv depending on your specific situation.
Congee is best if cooked slowly over long time, preferably all night. The longer it cooks the more powerful it gets, in terms of Qi. So, its best to use slow cooker at low temperature, in this way the rice can have time to really swell up. For one person, I use 2-3 heaping TBS of rice with 2 C of water. You can substitute rice for steel cut oats as well. Congee does spike the blood sugar!, to slow the spike, it is recommended to incorporate some protein with it!
Is it ok to instead soak the rice overnight and then cook in the morning? If that's ok, should I use fresh water in the morning or cook it in the same water as it was soaked in?
I love congee and make it now, thanks for this video and information! Is it okay to make congee with already cooked rice? Or because it is left over, not good even though it is being boiled?
@EvaMarie, it is ok to use cooked rice to make congee but ideally don't use overnight cooked rice.
This is such an informative video. If I use bone broth do I use only broth or do i mix it with water?
@lauraellen, it is up to you! The beaufy of congee is, it is very versatile. You can create what you like the most!
Any herb that is good for warts?

thanks for all the information! There are other videos where it is cooked by adding water in 1-2 cup installments until it is absorbed and a milky color is produced. Does the cooking method make a difference in the nutritive quality or effect?
@tapasvini, for the congee case, we like to produce the consistency of milky and gluey, you can watch this video when I talked about it ua-cam.com/video/TGyW0wjpkkM/v-deo.htmlsi=mrUHXHvKyZfX3g3M so you can use the method you mentioned. In the video, I actually compared two different cooking methods. Strictly speaking, changing coming methods will change the property of some Chinese herbs. This is what I teach in my course. But for congee , it is the end consistency we aim for. Hope this makes sense!
@@ChineseHerbalPantry yes thanks. I cooked both ways and i noticed I got a milky color and better consistency with the water increment method, but it is also a taxing method. One has to be stranding for a while :)
This is a lovely and informative video thank you. I do love congee though I find that with white rice congee I get quite bloated afterwards. Do you have any suggestions why and how to prevent this? I am very skinny and seem to have a hard time absorbing nutrients. Thankyou!!
@ayeinbc , I am sorry to hear about the bloating after consuming congee. Adding ginger might help as according to Chinese Medicine, ginger is to warm 'the Middle' which is our stomach area, by adding it, hope will help more with your digestion. And try your best to only eat freshly cooked and warm congee. Try the above two and see if it would help to reduce the bloating. Hope they would be helpful.
Thank you kindly for your response, I will try add more ginger. May I suggest a video for those who have a hard time gaining weight? I know that is only a small population that has that issue, usually for those who are elderly or has absorption issues (naturally skinny, or maybe after operations). Thank you again for your thoughtfulness in your videos. @@ChineseHerbalPantry
I really liked your explanation about the value of rice and this simple very useful recipe. I hope I will have the opportunity to follow your videos in the future.
Greetings from Serbia!
Hello @veracudic , I am so glad to hear and sending warm wishes to Serbia to you😊
Thank you Shirley. How about batches of cooked legumes or beans that are frozen and frozen peas/corn which are to be cooked later?
@liswong, if you freeze them immediately after cooking should be ok. Maybe just monitor to see if yo have any discomfort or gases after it in comparison to freshly cooked. If no issue with it, then you're ok with it 😊
I absolutely love congee, I make it really often for breakfast.
My only issue with congee is that it doesn't really satiate me. I put in vegetables and meats (ham for example) as well but after two hours of eating a bowl of delicious congee I just feel peckish again :D
Hi @newfiledcharlotte, sorry that I just saw your message. So happy to hear you love congee too. Yeah, I know what you need that it is not very filling 🤣 maybe you can put chicken or pork , they might be more filling than ham. Or if you like whole grains or beans, I find adding whole grains or beans not only even healthier, it is also more filling. Not sure if yo have check out this video - ua-cam.com/video/TGyW0wjpkkM/v-deo.html Hope this gives you some new ideas! 😊
Hi Shirley, can you do a video on the best foods to eat and what not to eat during our menstrual cycle according to TCM ? Thanks xie xie ♡♡♡
@AlgiaSilini, thanks for the suggestion. It is one of those topics I would like to do too. Will include it in my list! ☺️
@ChineseHerbalPantry ty ♡ cuz I heard you say if you eat certain foods it can make your periods heavier and I already have a blood defiency, I don't wanna lose more blood than necessary. It's a topic very useful to girls in the West. We tend to have longer and heavier menstrual bleeding cuz of lack of knowledge. I only took wu ji bai feng wan for a week and it reduced my periods from 8 days to 4 ! Amazing ! With like 4 times less blood than usual. Anyway ty for sharing the knowledge of tcm ♡♡♡
I am from Tamilnadu , southern state of India. Growing up I drink kanji , we spell it differently, whenever we feel sick especially fever .
@wise1917, thanks for sharing! It is wonderful to hear India also share very a similar way to eating congee, as we often also eat congee when we are not feeling well.
Thank you, I feel like maybe I have finally found the perfect breakfast! Can I ask if it is ok to soak the rice overnight (or for an hour in the morning) and then cook in the morning, to speed up the cooking process? If that's ok, should I use new, fresh water to cook it, or should I cook it in the same water as it was soaked in? Thank you in advance!
@darmakiel, I'm so happy to hear! Congee is definitely a traditional perfect breakfast many enjoy in Asia! Yeah you could soak one hour in the morning to speed up the cooking process. One trick is, you can wash the rice first at night, then put the washed rice in the freezer. The next morning, cooking the frozen rice can actually speed up the cooking! I haven't taught this method in this channel yet!
Especially rice
Here in Brazil we have a dish called "canja de galinha", it looks like a chicken soup with rice. Something like congee! Love you explanation and the video! :)
@zuzu.fonseca, wow! It is so interesting to see so many cultures share very similar dish. Thanks for sharing the Brazilian version! So glad to hear you like how I explained in the video too. Thanks! 😊
By traveling the world and with the colonies, the portuguese brought much things with them and spread it to the world and to Brasil - back then, also a Portuguese colonie.
Good things that came from such times in our History.
What is the rice for congee?
We eat rice porridge with spring rolls vegetable or fried tofu with vinegar onions green chilli...and little sugar..its yummy..😊
@ehmmyorellano, yum! That's sound so delicious!
😋
What exactly in the congee ingredients that is good to support gut health?
Can you advise me on food for psoriasis
This would be considered a "pitta" problem from an Ayurvedic point of view. The skin is the largest organ of elimination in the body, the liver would be affected too. By the way, congee would be considered "tri-doshic" or able to benefit all 3 doshas (vata/pitta/kapha) in Ayurveda.
Hopefully, you read this question 🙏🏼 you speak of not eating leftover food does this include the congi?
@justrose, yes, ideally no leftover food, including congee. I know it is not easy to do, however for people who have digestive issues, ideally avoid leftover food. Take care! 😊
Nutritionally, congee is the most underrated dish-we have it whenever one is not feeling well...almost any kind of fever, or diarrhea or food poisoning-only congee seems to work. Asians prepare it in various forms. 😍
@Manju, totally agreed ! It is so versatile that we can add any ingredients that suit us and are often overlooked!
fermented porridge is so much better
Especially for us pitta doshas!
Thanks for this video. Can we make a pot and reheat small portion every time we want to eat or this will consider as leftovers?
@Viviyip , traditionally, leftover means any food that has been left overnight. So, even though if you reheat it, if it has been left overnight, it is leftover.
@@ChineseHerbalPantry So my question is, how much rice/water should you use per one portion so as to not have leftovers? I am also trying to calculate the macros for white rice. Thank you.
I sure hope you get a reply to this ?, as I also wish to know how much for only ONE person! thanx @@susannahfox7188
@susannahfox , sorry to miss your comment as I am overwhelmed by too many comments! For my video, it is usually for 2-3 persons. So, if it is for person, I would say to half the portion. Because it is mostly water, so you might find you will a little more than your usual one bowl. I would suggest to cook it in the morning for breakfast or for brunch/lunch. So, if there is any leftover, you can eat it later or for dinner for a smaller meal or add some protein on the side. That's how I do it when I cook congee 😊
@cricketmcclure, I missed @susannahfox7188 's comments as I received too many comments m, just a bit overwhelmed as this video has gone a littie viral 🥳 I have replied to her which will be applicable. Please have a look and let me know if you need clarification! 😊
Thank you for your video. I’m watching from Victoria, Australia.
I used to buy lowans flaked rice, but can not find it anymore. I personally like rice porridge that resembles oat porridge…would it be ok for me to blend rice in the food processor just a little bit, before I cooked it, to try to create that oat porridge consistency?
…or would that change the structure of the beneficial enzymes and things in the rice too much?
I appreciate your time and your knowledge…and that you share it with us.
Jennine. ❤️🙏❤️🇦🇺❤️
P.S. I am gluten intolerant, or more…not diagnose officially by modern doctor. Celiac blood test “inconclusive”. Thank you for your valuable information. 🥰
The big difference with rice flakes is that the rice is precooked, rolled flat then dried again. If you put rice in a blender you would probably end up with rice flour.
Unfortunately in Australia there is no blood test that conclusively proves gluten sensitivity. It's so frustrating, I also struggle with this and can not get any answers.
I'm currently trying to FODMAP which is as boring as hell but my digestion is so poor that I'm willing to try anything.
Good luck with your search for answers.
Fellow Aussie.🇦🇺 Brisbane.
P.S. there are still a few companies in Australia that sell rice flakes. Coles has Red Tractor brand but they are very expensive.
@@Michelle_Emm thank you for your reply.
I have heard a bit about the FODMAP diet…when I heard, “no onions”, I balked at it…but as I am getting older, much fatter and more sensitive to almost anything, I am considering it more and more.
I will definitely go back on the apple cider vinegar, 10 minutes before eating anything. I did this some time ago and found I became less intolerant. Of course, life and ‘things’ became more important than my food intake and again, I went down hill, so to speak. I do recommend it to anyone with digestive issues. I must take my own advice. It truly had a big and positive impact on my health.
I have noticed those very expensive brands of rice flakes in coles and Woolies, I am just not that keen to buy them. Lowens brand was taken off the shelves a few years ago because 1 person became sick with salmonella or something and the food authority (not sure who) decided it was the rice flakes that had salmonella in them.
I honestly think it was a ploy by the big supermarket chains to stop lowens supplies! It was the last of the low cost rice flakes on the big supermarket shelves. I think lowens are only dealing in oats now…going by their website.
We have so many rice paddies here in Australia, you think we could get some low cost flaked rice!…oh well.
I might just try giving the rice a quick ‘blitz’, not to turn it into flour, but just to break it up somewhat.
I do like rice pudding, which is almost what this recipe is, in the end, it’s thick, cooked rice.
Thanks again for your reply. I do hope you try the apple cider vinegar, just a tablespoon in about 3cm of warm water, you can put a teas of honey in it, if you can’t stand the taste, 10-20minutes before you eat anything. Breakfast, lunch and dinner, even a bickie at afternoon tea! The vinegar needs to be the good stuff, with the mother in it. Boags is a good brand (not sure of the spelling, but that is close, if not exact.)
I wish you the very best of health.
Kind regard and gratitude.
Jennine. ❤️🙏❤️
@Jennine (@XavierAndFriendsOfficialChannel) dear fellow Aussie, I'm from Victoria too. Thanks for asking about rice flakes! I actually haven't heard of it before, I think because I never need to look for it. I just go straight to Coles or Woolies rice section for my rice supply. If you like rice pudding, I feel that you probably will like or won't mind the Asian way of cooking rice as shown in my video. At the end, or if you cook it long enough, all the rice will be broken down. Instead of blending it before cooking, another method you could try is to use a whisk to whisk it at the end of cooking. This method will make it more fluffy and thicker too, so more resemble to rice pudding too.
Traditionally, Chinese Medicine believe the thick fluid (we called it rice water) that produced from the congee, may form a protective lining to our stomach lining, hence reduce the irritation by other food or support the gut health in general. However, I can't find any modern studies or trials to support this 'belief'.
Nonetheless, they just rice and water, so experiment it, try the blending if you wish, or try the whisking it at the end of cooking, see which way you prefer. Or any option is to try mix the rice with oat, at least give you the texture you prefer. Use the same cooking method I showed in the video. For Chinese, we do cook multigrain congee, and oat could be one of the ingredients too. Then record how you feel for each types of method/mixture above, and check if you do feel better overall and compare which method/mixture suits you the best. Please keep me posted, I love to hear your feedback!
By the way, Jennine, due to the 'mini-vraility' of this video, I reopened my membership after many receiving many requests for a flash opening and sale. You could have a look at it, it is very affordable for the 'Goji membership' tier. In there, you can have ongoing discussion with me in the community forum, and we could see if we could work out some recipes that would work best for you. You can unsubscribe it anytime.This is the link to the membership - chineseherbalpantry.com/tcm-wellness-circle-flash-opening/ Only 24 hours for the enrollment. Otherwise, just pop in here and let me know your feedback! Take care and hope this humble comfort food can give you some relief!
@Michelle_Emm , dear fellow Aussie 😊 Thanks for sharing. Rice is ok with FODMAP. So you can use the congee base as I taught in the video, and add in the ingredients are allowed in FODMAP, at least give you another option of food type or dishes to play with. Take care and if you do try the congee, let me know how you feel!
"11 health tips, - the Chinese Medicine Way" chineseherbalpantry.com/subscribe/#11tips Whether f you are new to Chinese Medicine or have a very busy life, these 11 tips are very simple and easy to incorporate! Get the FREE guide with the link abova!
Can you recommend a cookbook, only about congee? Is there a good one?😊 And sure am curious about left over food and tcm principles
@cocobrownmay, umm.... good question, I am sure there are books only about congee in Chinese, not too sure if there is one in English. Re: leftover food and TCM principles, will see if I can talk about it in future videos! Great to hear you are interested! 😊
The only book I have know of is Bob Flaws The Book of Jook.
The only book exclusively about congee that I know of is The Book Of Jook by Bob Flaws, however according to the Amazon reviews it’s not aimed at novices. The other book not exclusively about but has good congee recipes is Welcoming Food BOOK 2 by Andrew Sterman. I have his book 1 (food energetics) and it’s excellent.
@wyckedbear , oh wow! Thanks for sharing! I didn't know about this book .
@carolinetaylor, thanks for sharing!😀
Could you please recommend some books of TCM that is written in English ? Thank you very much
Hi there, I have a list of recommendated books on my website chineseherbalpantry.com/chinese-medicine-resources/#books Check it out 😊
Thank you 😊 very much for your recommendations. I’ll look into them ❤
Congee is very good for when you have a cold, especially when you have to take acetaminophen to lower your temperature. Congee will help protect your stomach from being damaged by the medicine.
It would be nice to know where you are from originally (rather than Australia) to help put some context to your advice.
Is that an induction stove with your cast iron pot? I have one of those but its takes forever to get hot with my electric hot plate
@thewaythingsare , yeah, it is an induction stove. Ours work well.
OK thats me sorted thanks !@@ChineseHerbalPantry
My late cantonese mother used to put a dried pice of tangerine peel in
@thewaythingsare , your late mother was a wise woman! 💗 Tangerine peel is a great addition to the congee. Not sure if you have seen my most recent short video - ua-cam.com/users/shortsxFgPPiO70WI?si=2M3S_Z6fWzRyD4ZV It is about tangerine peel! It supports digestion, clear dampness, so it works very well for the congee! 👍
When you cook so much congee, isn't it considered leftovers the next day? Or you're supposed to cook it fresh every day? Thank you very much for your video.
I'm wondering the same! HOW does ONE person cook this? for ONLY ONE serving? without having leftovers? Thanx
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Thank you ❤️