This is a recipe from the Tao to Wellness Recipe book that accompanies our Eliminate and Detox program. Participants have adored and loved this dish. It’s nourishing, easy to make and just perfect for anytime, but especially useful for a rainy day.
Congee is very versatile. You can add a hard boiled egg with a pile of veggies like asparagus or roasted broccoli roasted asparagus, broccoli or sautéed mushrooms. If you are a vegetarian or vegan, you can substitute butternut squash for the chicken and vegetable broth or water for the bone broth.
You can also take this congee into different directions, you can certainly keep with the Asian theme recommended or branch out with olive oil, tahini, truffles, pine nuts, pesto, the possibilities are endless.
INGREDIENTS
1 tablespoon extra virgin olive oil
2 or 3 tablespoons finely chopped fresh ginger (or more)
4 scallions chopped
4 medium carrots peeled and chopped
1 pound boneless chicken breasts (Bell and Evans are my favorite)
1 cup white jasmine rice rinsed well
6 cups chicken bone broth, chicken stock or water
1 teaspoon sea salt
1 cup chopped cilantro
DIRECTIONS
Press SAUTÉ on your Instant Pot, add the oil, once it’s hot, add ginger. Sauté for about a minute, until fragrant, don’t let it burn. Then add the scallions, carrots, and chicken breasts, rice, water, and salt.
Press CANCEL. Move the valve to SEALING position. Then cook on High Pressure for 30 minutes. When the timer goes off, take out the chicken and shred it with two forks on a cutting board. It should fall apart very easily. Return to the pot and stir in.
Serve in bowls, garnished with cilantro, more scallions if you like, a drizzle some sesame oil, oyster sauce, chili crisp, soy sauce, sesame seeds, cilantro, coconut aminos and enjoy!
Note: Because the consistency is thick when reheating leftovers, I like to add a little bit of water or broth to a pot and reheat on the stove over medium-low heat.
