Prevention is the best medicine, and what better medicine than food! This recipe idea uses super food ginger to help protect against colds and flus.
Source: Vegetarian Times Nov/Dec 2008
Congee, a comforting rice porridge, is the chicken soup of the Asian world. It's usually served as a breakfast dish, but also can be made with healing ingredients, including ginger, to treat colds, flu and digestive ailments. Here, the homemade broth is infused with fresh ginger and dried mushrooms for a creamy, soothing dish that's full of flavor.
- 6 oz fresh ginger, cut into small coins
- 4 green onions, coarsely chopped
- 6 dried shiitake mushrooms
- 2 cloves garlic, peeled and sliced
- 3 Tbs. mirin
- 1 cup short-grain rice
- 4 green onions, finely chopped, for garnish
- Low-sodium soy sauce, optional
- Diced baked Asian-style tofu, optional
- Toasted sesame oil, for garnish
- Pickled ginger slices, for garnish
1. To make broth: combine ginger, green onions, shiitake mushrooms, garlic, mirin, and 10-12 cups water in a large pot ,and bring to a boil. Season with pepper, reduce heat to medium-low, and simmer 30 minutes. Strain broth, and discard all solid except shiitake mushrooms. You should be left with 8 1/2 cups of broth. Thinly slice shiitake mushrooms and set aside
2. To make congee: place rice and broth in large pot, and bring to a boil. Reduce heat to low and simmer, covered, 1.5-2 hours, or until rice is very soft and porridge-like. Remove from heat, and let stand 10 minutes to thicken.
3. To serve: spoon congee into serving bowls. Let each person season congee with green onions, soy sauce, diced baked tofu, sesame oil and pickled ginger slices if desired.