Congee is a Chinese Style slow cooked soup that can include meat, vegetables and grains (traditionally rice). It can be eaten for breakfast, lunch or dinner, whether sick or well, but mainly in the colder months. Its perfect for this season- the slow cooking blends in its own flavours and makes the congee easy to digest.
This modern take on an ancient idea breathes fresh life into the chicken soup- a convalescence staple and easy way you can strengthen your immunity and feel more energetic. We are constantly advising our clients when sick or weak to make chicken soup as many cultures do- China, Israel and Europe have been making it, and benefitting from it for centuries.
600 g (21 oz) skinless chicken thighs (about 6 thighs) (see notes)
1 litres (4 cups / 35 1/4 fl oz) water
1 litre (4 cups / 35 1/4 fl oz) vegetable or chicken stock
2 cups quinoa – cooked
2 free range / organic eggs
1 bunch coriander (cilantro) leaves, chopped
4 spring onions (scallions), sliced
1 tablespoon finely shredded ginger (optional)
1 tablespoon tamari soy sauce – or to taste
white pepper to taste
few drops toasted sesame oil
Combine thighs, water and stock into a large saucepan.
Add ginger at this stage if using.
Simmer over a low heat with a lid on for 1 hour.
Remove the chicken and chop finely with a knife then return back into the stock.
Stir in the beaten eggs and season with soy sauce and a little white pepper to taste.
Divide quinoa into serving bowls and ladle the soup over.
Garnish the top with spring onion, coriander and a few drops of sesame oil.
Serve immediately and enjoy.