Congee Rice Porridge Soup

Serves: 4

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These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

According to Chinese medicine, simmering this soup for three hours balances the yin and yang of each ingredient, making it highly medicinal and easy to assimilate.

Congee is easy to make in a slow cooker. Put the soup together before going to bed and wake up to this satisfying porridge. You can also put it together before going to work and the soup will be ready when you come home.



Place rice, water, kombu and salt in a 3-quart soup pot or slow cooker. Bring to a boil, lower the heat to very slow simmer and cook for at least 3 hours or up to 8 hours. Add additional liquid if necessary.

Prior to serving, remove the kombu, add the chicken and crack the eggs onto the top of the congee. Do not stir the egg in. Cover and cook for 5 minutes, or until the eggs have cooked to desired doneness. Garnish with scallions, ume plum vinegar and optional mushrooms.

Recipe by Jennifer Adler, former PCC Cooks instructor

Source: Sound Consumer, March 2011

More about: chicken, eggs, rice, sea vegetables, vinegar


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ume vinegar?

Thank you, this looks great. The instructions don't tell us when to add the vinegar. Please update the recipe to include this info.


Thank you for alerting us to this error. The recipe instructions have been updated to include the ume plum vinegar.

pressure cooker sub

Can you make this without a pressure cooker?

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