The basic method to make congee is as follows:
  • Cook one cup of rice in seven to nine cups of filtered water over a period of six to eight hours. This can be done overnight and it is ideal to use a slow cooker, although you may use any cooking pot.
  • Herbs and/or meat or vegetables are added as directed by your practitioner for your condition.
  • Traditional Chinese families serve congee to the whole family on a weekly basis with such herbs as Ginseng, Dong Guii, Codonopsis, Red Dates, Ginger and Astragalus. Astragalus is good in immune tonic congee.

Soups of various sorts are also highly recommended in Chinese food therapy. Many soups that are Blood and Qi tonics include chicken broth as a base, hence chicken soup is considered very healing by the Chinese.

See also:

Grammy Ethel’s Chicken Soup

Chinese Ginger Chicken Soup