Here is an essential recipe for ginger and red date congee. Below the recipe you will also find

  • Other flavor variations, and
  • Information on different methodologies.

Ginger and Red Date Chicken Congee

Ingredients:

  • 1/2 cup white rice (rinsed)
  • 1/2 to 1 pound chicken (bone-in pieces like thighs or drumsticks, or use a whole chicken for more broth)
  • 4-5 slices of fresh ginger (for warming and digestive support)
  • 4-5 red dates (Hong Zao) (pitted and sliced, for spleen and blood nourishment)
  • 1 small handful goji berries (Gou Qi Zi) (optional, for kidney and liver support)
  • 6-8 cups water or homemade chicken broth
  • Salt to taste
  • Fresh cilantro or scallions for garnish (optional)
  • Soy sauce or sesame oil (optional, for serving)

Preparation:

  1. Prepare the Chicken Broth:
  • Blanch the Chicken: Start by blanching the chicken pieces to remove impurities. Place the chicken in a pot, cover with cold water, and bring to a boil. Let it boil for 2-3 minutes, then drain and rinse the chicken under cold water.
  • Make the Broth: In a clean pot, add the blanched chicken pieces, ginger slices, and 6-8 cups of water. Bring to a boil, then reduce the heat and simmer for about 1 hour if using bone-in pieces, or longer if using a whole chicken. This will create a rich, nourishing broth. Skim off any foam that rises to the surface during cooking.
  1. Cook the Congee:
  • Strain the Broth: Once the broth is ready, remove the chicken pieces and set them aside. Strain the broth if needed to remove any bone fragments.
  • Add the Rice: Return the strained broth to the pot and add the rinsed rice.
  • Simmer the Congee: Bring the mixture to a boil, then reduce the heat to low and let it simmer for 1-2 hours, stirring occasionally. The rice should break down and create a thick, porridge-like consistency.
  1. Add the Chicken and Dates:
  • Shred the Chicken: While the congee is simmering, shred the cooked chicken into bite-sized pieces.
  • Combine: Add the shredded chicken, red dates, and goji berries (if using) to the congee during the last 30 minutes of cooking. This allows the flavors to meld and the chicken to become tender.
  1. Season and Serve:
  • Salt to Taste: Once the congee has reached the desired consistency, season with salt to taste.
  • Garnish: Serve the congee warm, garnished with fresh cilantro or scallions if desired. You can also drizzle a little soy sauce or sesame oil on top for added flavor.

Why This Recipe Supports TCM Principles:

  • Chicken: Chicken is warming and tonifies Qi, particularly beneficial for someone with spleen Qi deficiency. It’s easy to digest and provides protein, making the congee more nourishing.
  • Ginger: Ginger adds warmth, aids digestion, and helps to dispel cold, which is essential for supporting both spleen and kidney yang.
  • Red Dates: Red dates strengthen the spleen and nourish the blood, adding a gentle sweetness to the congee that harmonizes the flavors.
  • Goji Berries (optional): These berries support kidney and liver function, enhancing the nourishing properties of the dish.
  • Rice: Rice is neutral and nourishing, supporting the spleen and stomach while providing a soothing base for the congee.

Storage and Reheating:

  • Storage: Store the congee in small containers in the refrigerator. It will keep for 3-4 days. The chicken can be stored together with the congee or separately, depending on your preference.
  • Reheating: Reheat the congee gently on the stovetop, adding a little water or broth if it has thickened too much. The flavors will continue to develop, making it even more delicious over time.

Additional Tips:

  • Serving Portions: The congee is hearty and filling, so small portions may be enough, especially for someone with a reduced appetite.
  • Customization: You can adjust the amount of ginger and red dates based on taste preferences. If your grandmother prefers a more savory dish, you can reduce the sweetness by using fewer dates and adding more savory garnishes like scallions or a dash of soy sauce.

This enhanced congee recipe with chicken is deeply nourishing, warming, and easy to digest, making it an ideal meal for someone with spleen Qi deficiency and overall weakness. It’s aligned with TCM principles and provides comfort and nutrition in every bowl.

Flavor variations

  • Use 1/2 cup of purple rice and 1/2 cup of white rice
    • Rinse and let the purple rice soak for 20 minutes beforehand
    • Pour in with soaking water
  • Add in a tablespoon of miso at the end
    • Dissolve in small bowl of warm broth first
  • Add dried shitake mushrooms
    • Soak for 20 minutes beforehand
    • Pour in with soaking water
    • Add early with the rice so they infuse the broth completely and become soft, or add halfway through cooking (after about 45 minutes) to keep their texture more distinct

Cooking methodologies

Yes, it can matter whether you cook the chicken first and then add the rice, depending on the dish you’re preparing and the texture you want. For dishes like chicken congee, it’s common to let the chicken cook first to extract the most flavor into the broth, and then add the rice to cook until creamy. This also prevents the chicken from being overcooked and ensures the rice cooks properly in the flavored liquid. Here’s how it affects the final result, especially when making congee or rice-based dishes:

If You Cook the Chicken First:

  1. Cleaner Broth and More Flavor:
  • Cooking the chicken first, especially in water or broth, allows you to remove impurities (scum) that float to the top. This results in a cleaner broth, which is ideal if you want the dish to have a lighter, clearer base.
  • The chicken has more time to infuse its flavor into the broth, resulting in a richer, deeper flavor for the rice when you add it.
  1. More Control Over Chicken Texture:
  • By cooking the chicken first, you have more control over how tender it becomes. Once the chicken is fully cooked, you can remove it, shred or debone it, and then return it to the pot after the rice is cooked. This prevents the chicken from overcooking and becoming dry or tough.
  1. Consistency:
  • Adding the rice after the chicken is cooked allows the rice to cook in the already-flavored broth, which can enhance the overall taste of the dish. This is often preferred in soups and congee when you want the rice to absorb more of the chicken’s flavor.

If You Cook the Chicken and Rice Together:

  1. Blended Flavors:
  • Cooking the rice and chicken together from the start means the rice will absorb the flavor of the chicken as it cooks, creating a more uniform flavor throughout the dish. This method works well in one-pot dishes like congee, where everything melds together.
  1. Longer Cooking for Chicken:
  • If you cook chicken with the rice for a long time, particularly in slow-cooked dishes like congee, the chicken may become overcooked if it’s left in the pot the entire time. This can lead to a texture that’s too soft or dry if you’re using lean cuts like chicken breast.
  1. Less Clear Broth:
  • If you cook both together without pre-blanching the chicken, impurities from the chicken may make the dish cloudier. For a cleaner look, blanch the chicken first, even if you plan to cook it with the rice.

Recommendation for Congee:

  • Blanch the Chicken First: Start by blanching or parboiling the chicken to remove impurities. This results in a cleaner broth.
  • Cook Chicken in the Broth: Then, cook the chicken in the broth until it’s tender and fully cooked, which infuses the broth with flavor.
  • Add Rice After Chicken: Once the chicken is mostly cooked, add the rice. You can remove the chicken when it’s done, shred it, and return it later to prevent it from overcooking.

This method gives you the best of both worlds: flavorful rice cooked in rich broth and tender, well-cooked chicken.