@mellytaost, glad to hear it helps! I was excited to see the connection between histamine intolerance and the Chinese medicine theory too. It seems like the TCM has been always in the right direction about nutrition.
Congee has been eaten in parts of South India since hundreds of years it’s a staple in one’s daily diet. Traditionally it’s made with types of raw , unpolished rice which are naturally low in Glycemic Index and just before eating a spoonful of homemade Ghee ( clarified lactose free butter) is added which further brings down the GI. It’s considered gut and brain food🙏🏼
Keeping cooked white rice in the ref for 12 hours changes the starch into resistant starch, which we cannot digest so it gets flushed out the "chute" and lowers the GI considerably.
This is not Kanji, only half of the process, find original Kanji recipes in India. Thousands of year old in tamilnadu. Best of luck friends. Finally it's a fermented dish and not hot rice soup.
Absolutely agree with the left over food creating more dampness. Ayurveda also mentions the same. And in India our ancestors use to make Rice and Millets congee all the time, and everyone had a solid digestion. I loved this video, Thank You Shirley.
@shwetajha, yeah I find Ayurveda shares many similiar views with Chinese Medicine! Yeah, when I was growing up in Malaysia, I didn't see much digestion issues or allergy issues. When I went to Australia to study Pharmacy, I was quite surpseid about these common health conditions. And I think it is partially the western diets.
@@ChineseHerbalPantry That doesn't surprise me. I've found though my own struggles with my diet that a more Eastern diet ie plenty of veggies, warm, cooked foods, some herbs, a few spices, low consumption of meats especially red and minimal sweet/processed foods/stimulants = better digestion, a clearer mind, more energy and less aches and pains. Having said that, significant stress is something that we are all up against nowadays.
The most comfortable food I had for breakfast every day at the hotel I stayed in Hong Kong was Congji soup made with chicken. The porridge was so soothing and delicious as well. It was a good starter for my busy days.
Shirley, You can try using a whisk at the very end. It will make the already broken rice even more fluffy and mushy :) I can't wait until you show us more of these congee recipes
@cutiemgumi, thanks so much for sharing the tips! I have heard about this before but haven't tried it as I often quite enjoy the type of consistency I cook, don't think I need it more fluffy and mushy. But might give it a try next time! And noted abot more congee recipes, it's in my 'to film list' ! 😊
I have just found your RUclips page, and this is the first video I’ve watched. I absolutely loved it! Thank you so much for the extra information and the background information, as well as the very useful complete recipe and how-to information you shared on this congee. We lived in Japan for a few years, and absolutely loved everything about the Asian culture in Japan. We also visited China, as well as South Korea, and each country had its unique and wonderful take on things, but also so many common threads going through the different cultures. Of course, not at all surprising, given the history of the area, pretty much everything I studied led back to China. I also loved the approach to food. Your insight and bits of information, including simply that leftovers are not a common traditional thing, I also found to be true. And when I start to think about it, what you have said, makes so much sense! I have made some various traditional Chinese dishes, one of which is a traditional, vegetable, non-meat broth, and the depth of flavour… it is wonderful. I can’t wait to explore more of your videos, as well as access the books that you reference for more insight. Thank you so much for your RUclips page. I also like that you continually reinforce that yours is not the only way to do something, and each and everything must be looked at from the individual’s health perspective. Can’t wait to watch more RUclips videos and also explore your website!
Dear @Joan, thanks for your lovely comments and sharing your stories and experiences with Asian cuisine too. Yeah, this region has many similarities yet also have their own unique takes, which make it so fascinating. I am so happy to hear you resonate with my ways of sharing too. Yeah , for me, health is very individual, and how we experience with food is very individual too. This is what TCM teaches, but I find that with the modern nutrition, sometimes we fall into the traps of the specific counting of nutrients but less of looking at our individual responses to food as we are all very different people. Thanks again for being part of this community and nice meeting you here! 💗
Dear Shirley, I tried the rice congee with my favorite veggies and pork broth I had from other dish. I was not only delicious, it did not make my gut go into constipation as steamed rice does!!!!!!! I realized that in Mexico, we have a similar dish we cook for small children. Thank you so much, now I know that I can eat rice this way without awful results. Love and prayers from Aguascalientes, Mexico.
I love congee and I have this almost every morning for breakfast. It's simple & easy and budget friendly too. Definitely would recommend this for college students and people struggling financially on a budget. Poor working class citizens from China would make this all the time to get by too.
@NewfieAsianKid , absolutely agreed 👍 Great that you are having it almost every morning 👏 it is so much more comforting on our stomach instead of cold cereal with cold milk for breakfast.
If you like to learn and start incorporating Chinese Medicine style of nutrition in your everyday diet, but need an experience and professional guide, and a like-minded community to support you and cheers you on, check out the Black Friday Specials of my TCM Wellness Circle membership - chineseherbalpantry.com/tcm-wellness-circle . It is a small group membership to empower you with Traditional Chinese Medicine (TCM) ancient wisdom, food and herbal knowledge for holistic self-care in modern times. It is only for limited time only ! Hope to see you there! 😊😊🌿🌿
This was a great little video. I’ve wanted to make congees for a while, have lots of TCM books on nutrition, but not fully motivated to make the recipes. But your videos help me see the process and it’s easy to follow. Going to make a congee today! Thank you.
@Vie, great to hear you are enjoying the video and feel motivated after watching it! Make the congee 👏🍲 If you are on Instagram, don't forget to tag me instagram.com/chineseherbalpantry/ , share your photo with me! I will be there to cheer you on! 😊
@mudash, I think if you want to use brown rice, yes please soak before. My own experience with white rice is, it will help reduce the time but not too significant. There is one method I recently learned is - wash the rice , put the rice in freezer bag and then freeze them in the freezer for at least 8 hours, then cook it will help to reduce cooking time. I haven't tried this method yet but planning to try soon! The science behind this is, the moisture in the rice will expand and break the rice in small pieces in the freezer. Give it ago and let me know!☺️
Great content. Could you also please add vegetarian options in your recipes? Just FYI- the term Congee is from the Indian word 'Kanjee' as it originated in India where we practice 'food as medicine'.
When you cook so much congee, isn't it considered leftovers the next day? Or you're supposed to cook it fresh every day? Thank you very much for your video.
Correct me if I’m wrong. Rice congee has higher glycemic index and it gets digested easily and spike blood sugar faster than normal rice; and this is not advisable for people with diabetes
@TanKimLing, thank you for asking. As I I mentioned in my video that you can use a rice type that is suitable for your own unique health needs. If you are in doubt, please double check with your dietitian and your family doctor. Never rely on any RUclips video for advice, including mine! Also, diabetes comes in many different forms and severity, each individual has very different management plan. Generally speaking, when you have diabetes, you don't have to completely eliminate rice, also there many different types of rice to choose from. Don't forget, rice congee is one cup of rice to 6-10 cups of water (any rice you prefer or suitable for your need). The proprotion is much smaller than the standard cooked rice. Also, you can add other grains in your congee! Other grains that are suitable for your health, hence reduce the proprotion of the rice. It is about eating balaned meals, and keep an eye on your sugar level and adjust accordingly. Hope the above clarifies!
Shirley, thank you for this video about congee! I have a question for you. I have heard that when women are on their period/monthly menstrual cycle that it is a good idea to have plain congee with brown sugar. Is this true? I am thinking to give this a try but don't really know if this is real or not. Thank you for the help!
I would like to see more of your videos on utube, I subscribed and will be following your tips on healthy eating, especially the GI Gut Bio as I have had issues in regards to this. I appreciate your sharing in herbs that are healthy for our internal system. Q' Is it also okay to use coriander seeds herbs etc,,, grounded if we don't have fresh herbs from the market? Thanks so much for your input and knowledge.
@Jonnel, thanks for subscribing! Yeah you can use dried herbs. Many Chinese herbs are in dried forms too as it is not easy to get the fresh herbs. Take care and hope you will feel better with your gut issues!
Thank you so much for the very informative video. I'm so happy to have discovered your channel and immediately signed up for your TCM group waitlist. Can't wait to make my first batch of congee and explore this lovely healing dish. For me, rice has always been a healing grain. With winter setting in my home area (Minnesota, U.S.) the timing is perfect!
@nsetonhandville, thank you for your incredibly kind words! I'm thrilled to hear that you found the video informative and that you've joined the TCM Wellness Circle membership waitlist - welcome aboard! 🌿 How wonderful that you are gonig to make your first batch of congee! It is such a nourishing dish, especially as winter sets in. Love to hear your congee journey here! Wishing you warmth and wellness in Minnesota! 🌨️ Stay cozy, and I look forward to having you as part of our TCM Wellness membership community very soon! 😊
@Iceland874 , your sons are the wise ones! I think their intuition tell them that leftovers don't make them feel well, and they listen to it! I think too many of us ignore the signals our body tell us.
I grew up in Istanbul/Turkey. I remember mum preparing a rice dish called ‘lapa’ when we were under the weather or had an upset stomach. It was boiled rice with a squeeze of lemon at the end the first day and a dollop of butter the second. It sounds as if your congee is quite international 😊
@maryaltabev, it is so fascinating to see so many cultures share similar dish! Many have shared their own unique version of rice porridge/congee in the comments. I feel so thankful to see all these and thanks for sharing 'lapa' with us! 😊
I used to see this in Thailand and personally never gave a thought to eating it preferring my toast and coffee and then my friend convinced me to eat it cooked fresh one day in the early morning at some small market town. Since then it has been one of my favourite breakfasts and this recipe is just what I needed as a vegan. Thanks for posting.
I use the steam method (no need to stir or be around to watch fire for 2 hours) 1 cup rice in stainless steel bowl fill with water. Steam in Khind DB600 electric steamer. Marinate chicken meat (fragrant oil: fried garlic oil or sesame oil, ginger slices, shaoxing wine, oyster sauce, abalone sauce, light soy sauce or salt). When porridge ready, transfer 1 serving to the pot and put marinated chicken and seasoning to taste, boil 15 minutes and water right consistency for desire porridge. Topping: green onion and white pepper powder (Brand ajinomoto). Remaining white porridge portion well each serving in plastic food packs, rubber and and freezer for other days usage. Frozen porridge no problem in 1 week storage. Vegetables porridge: iceberg lettuce slices, spinach, Tong Ngo, fresh shitake mushrooms, brown shimeiji, enoki). Cutted wash vegetables & green onion in fridge, Marinate the chicken in advance store in fridge, one can immediately serve your porridge meal early breakfast, lunch, dinner or supper for yourself, spouse, baby or childrens anytime convenient. Defrost entire pack 20 minutes in steamer and cook in pot 10 minutes with chicken & Vegetables serve (30 mins) instant porridge
@wendy, thanks for sharing your recipe. As for freezing porridge, I never freeze my porridge. While freezing might still be slightly better than leftover in the fridge, as I mentioned in the video, 'wind' and 'dampness' may 'enter', hence may cause digestive issues to those who have weak digestion. But if your digestion is generally strong, and doesn't affect by it, then it is ok!
@Calvin, thank so much for your support as always too! 😊 Maybe in our next Ginseng Q&A session, if we have time, we can also discuss more about the medicinal congee in those TCM classical literatures 😊
In India - we call it Khichadi - it has Several Recipes & Styles. Easy to digest meal. Good for Children, Sick people and Elderly people - a light meal.
"11 health tips, - the Chinese Medicine Way" chineseherbalpantry.com/subscribe/#11tips Whether f you are new to Chinese Medicine or have a very busy life, these 11 tips are very simple and easy to incorporate! Get the FREE guide with the link abova!
@Joti , so happy to hear that ! Thanks for subscribing and welcome to this community! 👋 Noted for your suggestion, I will put it in my 'to film list' ! 😊
Please do not appologise for sharing many TCM tips as I am trying to learn everything I can. I greatly appreciate all the little details and TCM Tips. I might add you look very Healthy , Youthful and Beautiful so TCM is protecting your health . I am a new subscriber and I feel the congee base recipe demonstration easy to understand and I will incorporate it in my diet as I and my family need the need the health benefits ! Many thanks !
@augusta , thanks so much for your kind words. I really appreciate you taking the time to leave the comment to encourage me. They mean the world to me! Thanks for subscribing and let me know how you and your family are liking this congee ☺️
Congee is best if cooked slowly over long time, preferably all night. The longer it cooks the more powerful it gets, in terms of Qi. So, its best to use slow cooker at low temperature, in this way the rice can have time to really swell up. For one person, I use 2-3 heaping TBS of rice with 2 C of water. You can substitute rice for steel cut oats as well. Congee does spike the blood sugar!, to slow the spike, it is recommended to incorporate some protein with it!
Is it ok to instead soak the rice overnight and then cook in the morning? If that's ok, should I use fresh water in the morning or cook it in the same water as it was soaked in?
Hi Shirley! Thank you for the very informative video. Didn't know about the medicinal benefits of congee especially on gut health. Can I use quinoa in place of rice? Thank you & will definitely incorporate congee in our meals.
@Peggy, so nice to meet you here 💗 Welcome to Chinese Herbal Pantry community and thanks for subscribing! 😊 Will see you at my next video! Don't forget to check my community posts as I use that space to connect with you all in between my videos. 🤗
@wise1917, thanks for sharing! It is wonderful to hear India also share very a similar way to eating congee, as we often also eat congee when we are not feeling well.
I appreciate all your information!! Do you know if can I find congee rice here in Canada?? Also thank you for goji berries information too they are amazing!!
@normalh2035, my pleasure. As for the rice used for cooking congee, you can use standard rice you can buy from supermarket. It doesn't have to be a special congee rice. Glad to hear the goji berry information is helpful to you ☺️
Thank you, I feel like maybe I have finally found the perfect breakfast! Can I ask if it is ok to soak the rice overnight (or for an hour in the morning) and then cook in the morning, to speed up the cooking process? If that's ok, should I use new, fresh water to cook it, or should I cook it in the same water as it was soaked in? Thank you in advance!
@darmakiel, I'm so happy to hear! Congee is definitely a traditional perfect breakfast many enjoy in Asia! Yeah you could soak one hour in the morning to speed up the cooking process. One trick is, you can wash the rice first at night, then put the washed rice in the freezer. The next morning, cooking the frozen rice can actually speed up the cooking! I haven't taught this method in this channel yet!
@Viviyip , traditionally, leftover means any food that has been left overnight. So, even though if you reheat it, if it has been left overnight, it is leftover.
@@ChineseHerbalPantry So my question is, how much rice/water should you use per one portion so as to not have leftovers? I am also trying to calculate the macros for white rice. Thank you.
@susannahfox , sorry to miss your comment as I am overwhelmed by too many comments! For my video, it is usually for 2-3 persons. So, if it is for person, I would say to half the portion. Because it is mostly water, so you might find you will a little more than your usual one bowl. I would suggest to cook it in the morning for breakfast or for brunch/lunch. So, if there is any leftover, you can eat it later or for dinner for a smaller meal or add some protein on the side. That's how I do it when I cook congee 😊
@cricketmcclure, I missed @susannahfox7188 's comments as I received too many comments m, just a bit overwhelmed as this video has gone a littie viral 🥳 I have replied to her which will be applicable. Please have a look and let me know if you need clarification! 😊
@justrose, yes, ideally no leftover food, including congee. I know it is not easy to do, however for people who have digestive issues, ideally avoid leftover food. Take care! 😊
I really liked your explanation about the value of rice and this simple very useful recipe. I hope I will have the opportunity to follow your videos in the future. Greetings from Serbia!
I love congee and make it now, thanks for this video and information! Is it okay to make congee with already cooked rice? Or because it is left over, not good even though it is being boiled?
I am asian and often cook more congee than needed for one meal...and will reheat when needed. Does this constitute as "leftover foods"?...and shd be avoided?.
@fauziahpawan, if food leaves overnight, usually is considered leftover food. However, I understand it is hard to do in modern days. Don't worry if your digestion is usually good and leftover food doesn't cause any trouble. But if you notice the leftover food does cause digestive symptoms, then maybe try avoid it and see if symptoms improve. All the best!
@Bright, fellow Canadian! So happy to hear you love this video 😊 I lived in Toronto for 5 years and we are going back for Christmas this year, I think I won't be too used to the cold anymore but I think lots of congee will help me through! Hope you are keeping warm too!
Hi, yes, I enjoyed it very, very much. Two things, I used brown rice and it took for ever to make the congee. I will buy white rice for the next one. Also, the one cup of rice made so much food, so much left over, I have to eat this left over. Thank you, it was so delicious, I did cook up some onions and carrots and then made the congee. @@ChineseHerbalPantry
@@g.christelbecker6349 So happy to hear you really enjoyed it😊😊 oh yeah brown rice does take longer to cook. As for my recipe, sorry I didn't explain clear enough in the video, I usually give recipe for 2-3 persons or portions, as my household have two persons, and it is easier to cook for two. I usually cook congee in the morning, and eat it for breakfast. And will eat it again at lunch or dinner time with different side dishes, so we will finish it on the same day.
@@ChineseHerbalPantry Hi Shirley, so the other misunderstanding that occurred is that I, being used to the Indian or aryuvedic tradition, thought when you said not to eat leftovers, that I could not eat the congee an hour after being cooked. So of course, I can finish it off in a day. Also, my dogs love it. Take care and thanks.
The left over theory is interesting. What's your opinion of cooking a large batch of congee base. Ice bathing the base so it cools quickly and then refrigerating it and using the base to be quickly re-heated while making congee as needed. This is what I usually do because I don't have time to make it fresh daily. Thanks!
Here in Brazil we have a dish called "canja de galinha", it looks like a chicken soup with rice. Something like congee! Love you explanation and the video! :)
@zuzu.fonseca, wow! It is so interesting to see so many cultures share very similar dish. Thanks for sharing the Brazilian version! So glad to hear you like how I explained in the video too. Thanks! 😊
By traveling the world and with the colonies, the portuguese brought much things with them and spread it to the world and to Brasil - back then, also a Portuguese colonie. Good things that came from such times in our History.
Nutritionally, congee is the most underrated dish-we have it whenever one is not feeling well...almost any kind of fever, or diarrhea or food poisoning-only congee seems to work. Asians prepare it in various forms. 😍
Congee is very good for when you have a cold, especially when you have to take acetaminophen to lower your temperature. Congee will help protect your stomach from being damaged by the medicine.
@ChineseHerbalPantry ty ♡ cuz I heard you say if you eat certain foods it can make your periods heavier and I already have a blood defiency, I don't wanna lose more blood than necessary. It's a topic very useful to girls in the West. We tend to have longer and heavier menstrual bleeding cuz of lack of knowledge. I only took wu ji bai feng wan for a week and it reduced my periods from 8 days to 4 ! Amazing ! With like 4 times less blood than usual. Anyway ty for sharing the knowledge of tcm ♡♡♡
Hhi @alemiller, I am sorry to hear about what your unplesant experience with rice. Yeah, please use oat meal instead. Having said that, I am also curious if you have ever try congee? As in, when you mention rice causing serious constipation, was it steamed rice? So, I wonder if it is congee, especially the proportion of the water with rice is so huge, and all the rice kernels are broken down, if it would still cause constipation. Just wondering!
Dear Shirley, you have a very good point right there. I am more than willing to try congee just to see if it has the same effect in my gut as steamed rice. It might and it might not. I am glad to know that I can also use oat meal which agree so well with my digestive system. Thank you so much for your kind and promt response. Much love and prayers, from Aguascalientes, Mexico.
@@alemiller9 see how you go as I won't want you to suffer from constipation. If you feel comfortable and curious to try, please let me know how yo feel after I would love to know as it will help with my clinical experience too. Take very good care and welcome to this community again! 😊
For others who are reading this thread, @alemiller9 shared with us that "Dear Shirley, I tried the rice congee with my favorite veggies and pork broth I had from other dish. I was not only delicious, it did not make my gut go into constipation as steamed rice does!!!!!!! I realized that in Mexico, we have a similar dish we cook for small children. Thank you so much, now I know that I can eat rice this way without awful results. Love and prayers from Aguascalientes, Mexico." She posted this comment in a new comment but I thought I share it here , so that others can see this, and also give it a try if you have similar issue as @alemiller9. 😊
Thank you for your video. I’m watching from Victoria, Australia. I used to buy lowans flaked rice, but can not find it anymore. I personally like rice porridge that resembles oat porridge…would it be ok for me to blend rice in the food processor just a little bit, before I cooked it, to try to create that oat porridge consistency? …or would that change the structure of the beneficial enzymes and things in the rice too much? I appreciate your time and your knowledge…and that you share it with us. Jennine. ❤️🙏❤️🇦🇺❤️ P.S. I am gluten intolerant, or more…not diagnose officially by modern doctor. Celiac blood test “inconclusive”. Thank you for your valuable information. 🥰
The big difference with rice flakes is that the rice is precooked, rolled flat then dried again. If you put rice in a blender you would probably end up with rice flour. Unfortunately in Australia there is no blood test that conclusively proves gluten sensitivity. It's so frustrating, I also struggle with this and can not get any answers. I'm currently trying to FODMAP which is as boring as hell but my digestion is so poor that I'm willing to try anything. Good luck with your search for answers. Fellow Aussie.🇦🇺 Brisbane.
@@Michelle_Emm thank you for your reply. I have heard a bit about the FODMAP diet…when I heard, “no onions”, I balked at it…but as I am getting older, much fatter and more sensitive to almost anything, I am considering it more and more. I will definitely go back on the apple cider vinegar, 10 minutes before eating anything. I did this some time ago and found I became less intolerant. Of course, life and ‘things’ became more important than my food intake and again, I went down hill, so to speak. I do recommend it to anyone with digestive issues. I must take my own advice. It truly had a big and positive impact on my health. I have noticed those very expensive brands of rice flakes in coles and Woolies, I am just not that keen to buy them. Lowens brand was taken off the shelves a few years ago because 1 person became sick with salmonella or something and the food authority (not sure who) decided it was the rice flakes that had salmonella in them. I honestly think it was a ploy by the big supermarket chains to stop lowens supplies! It was the last of the low cost rice flakes on the big supermarket shelves. I think lowens are only dealing in oats now…going by their website. We have so many rice paddies here in Australia, you think we could get some low cost flaked rice!…oh well. I might just try giving the rice a quick ‘blitz’, not to turn it into flour, but just to break it up somewhat. I do like rice pudding, which is almost what this recipe is, in the end, it’s thick, cooked rice. Thanks again for your reply. I do hope you try the apple cider vinegar, just a tablespoon in about 3cm of warm water, you can put a teas of honey in it, if you can’t stand the taste, 10-20minutes before you eat anything. Breakfast, lunch and dinner, even a bickie at afternoon tea! The vinegar needs to be the good stuff, with the mother in it. Boags is a good brand (not sure of the spelling, but that is close, if not exact.) I wish you the very best of health. Kind regard and gratitude. Jennine. ❤️🙏❤️
@Jennine (@XavierAndFriendsOfficialChannel) dear fellow Aussie, I'm from Victoria too. Thanks for asking about rice flakes! I actually haven't heard of it before, I think because I never need to look for it. I just go straight to Coles or Woolies rice section for my rice supply. If you like rice pudding, I feel that you probably will like or won't mind the Asian way of cooking rice as shown in my video. At the end, or if you cook it long enough, all the rice will be broken down. Instead of blending it before cooking, another method you could try is to use a whisk to whisk it at the end of cooking. This method will make it more fluffy and thicker too, so more resemble to rice pudding too. Traditionally, Chinese Medicine believe the thick fluid (we called it rice water) that produced from the congee, may form a protective lining to our stomach lining, hence reduce the irritation by other food or support the gut health in general. However, I can't find any modern studies or trials to support this 'belief'. Nonetheless, they just rice and water, so experiment it, try the blending if you wish, or try the whisking it at the end of cooking, see which way you prefer. Or any option is to try mix the rice with oat, at least give you the texture you prefer. Use the same cooking method I showed in the video. For Chinese, we do cook multigrain congee, and oat could be one of the ingredients too. Then record how you feel for each types of method/mixture above, and check if you do feel better overall and compare which method/mixture suits you the best. Please keep me posted, I love to hear your feedback! By the way, Jennine, due to the 'mini-vraility' of this video, I reopened my membership after many receiving many requests for a flash opening and sale. You could have a look at it, it is very affordable for the 'Goji membership' tier. In there, you can have ongoing discussion with me in the community forum, and we could see if we could work out some recipes that would work best for you. You can unsubscribe it anytime.This is the link to the membership - chineseherbalpantry.com/tcm-wellness-circle-flash-opening/ Only 24 hours for the enrollment. Otherwise, just pop in here and let me know your feedback! Take care and hope this humble comfort food can give you some relief!
@Michelle_Emm , dear fellow Aussie 😊 Thanks for sharing. Rice is ok with FODMAP. So you can use the congee base as I taught in the video, and add in the ingredients are allowed in FODMAP, at least give you another option of food type or dishes to play with. Take care and if you do try the congee, let me know how you feel!
I love congee. It’s so comforting. When traveling, if it’s part of the breakfast buffet I’ll usually choose it. I have a weak digestive system and food allergies. Rice is the only grain I can eat. I do better with warm or hot foods. I really enjoyed this video and I’m going to start making it at home. Thank you. I believe in TCM.
@wandasanchez, I'm so happy to hear this video is helpful! I think your body knows what you wants, and so glad to hear that you're listening to it. Enjoy more congee at home! 😊
I absolutely love congee, I make it really often for breakfast. My only issue with congee is that it doesn't really satiate me. I put in vegetables and meats (ham for example) as well but after two hours of eating a bowl of delicious congee I just feel peckish again :D
Hi @newfiledcharlotte, sorry that I just saw your message. So happy to hear you love congee too. Yeah, I know what you need that it is not very filling 🤣 maybe you can put chicken or pork , they might be more filling than ham. Or if you like whole grains or beans, I find adding whole grains or beans not only even healthier, it is also more filling. Not sure if yo have check out this video - ruclips.net/video/TGyW0wjpkkM/видео.html Hope this gives you some new ideas! 😊
Thank you so much for your video. I have suffered of a very sensitive digestive system all my life. I followed your recipe and it has helped me so much, to the point that I feel normal again. Greetings to you Shirley from California 💕🌷💕
HI @Lucy, it is so so encouraging to see your feedback! I'm stressing out now preparing for workshops tomorrow and your feedback gives me so much more confidence for tomorrow presentation.🥳 I really appreciate that you take your time to come here to share your experience with me🩷🙏 It means the world to me! It makes me feel so worth it for all the time and effort I put in sharing and educating about Chinese medicine wisdom. I hope to see you tomorrow at one the workshops! In case you don't know yet, there are the times : 🕙 Time: Click link below to convert to your local time (your local time is below the session title) 11:30 AM (London Time) - app.heartbeat.chat/tcmwellness/events/38E1D7 5:30 PM (London Time) - app.heartbeat.chat/tcmwellness/events/383B1E Love to hear which recipes you use from my videos! Is it congee only or others? Your valuable feedback will help me advance my clinical experiences too! See you tomorrow! 😊
Hi, Thanks for making this video. Enjoyed your tips and explanation from TCM perspective. Does cooking in batch, and refrigerate it for later consumption mean eating overnight food?
HI @kimang, sorry just saw your question. Glad to hear that you enjoyed the learning. Yes, ideally cook fresh and consume immediately. Yet I understand it is not easy to do in this fast-paced modern world. As long as your health is generally well, then it is ok! Having said that, my dad is a TCM doctor. When we were kids, we never eat overnight food. Growing up, we were generally quite healthy kids.
Shirley , thanks for your u-tube video on congee . You just confirmed my friends advise to make congee for gut problem , i have IBS-D for 2 yrs . Pls inform us more good congee to improve gut microbiome.
thanks for all the information! There are other videos where it is cooked by adding water in 1-2 cup installments until it is absorbed and a milky color is produced. Does the cooking method make a difference in the nutritive quality or effect?
@tapasvini, for the congee case, we like to produce the consistency of milky and gluey, you can watch this video when I talked about it ruclips.net/video/TGyW0wjpkkM/видео.htmlsi=mrUHXHvKyZfX3g3M so you can use the method you mentioned. In the video, I actually compared two different cooking methods. Strictly speaking, changing coming methods will change the property of some Chinese herbs. This is what I teach in my course. But for congee , it is the end consistency we aim for. Hope this makes sense!
@@ChineseHerbalPantry yes thanks. I cooked both ways and i noticed I got a milky color and better consistency with the water increment method, but it is also a taxing method. One has to be stranding for a while :)
@@tapasvini I see. Thanks for sharing this cooking method but if it is too time-consuming, then it is hard to implement for longer term. Maybe you can alternate these two methods!
Yes, my grandmother never cooked rice but congee. When the rice is almost cooked, she drain the rice and keep the congee water for the grandchildren to drink
@blissuround, yes! you are right! We do treasure the 'rice water' or the 'congee water' as it serves the same health benefits I mentioned in this video - to support our digestion.
I just found this video today and I'm so excited.. my brother was a TCM practitioner and I remember looking through all the herb samples he had while he was pursuing his education.. It inspired me to search the internet to try to educate myself of uses of different herbs.. very little was available beyond ayurveda at the time of my research so finding your channel has made me sooooo happy!
@samantha, so glad to meet you here and so happy to hear you are searching and keen to learn more about Chinese medicine. Welcome to this community ☺️ Please send my warmest regards to your brother who is a fellow Chinese medicine practitioner too☺️
Shirley, this video came on my RUclips and I'm so glad it did. We've always loved congee but did not know of all its benefits. Thank you for doing the research and providing historical context as well. I've learned so much. With the colder weather, our family has switched to eating congee in the morning with lean protein and veggies that are not too seasoned. It is so soothing and such a great way to start the day. I hope you will cover how to make the 8 wonder congee or congee with grains. I think it would work well with quinoa and other grains combined too. So many ideas right now!
@everythingelse6316 , so that you found me and us here too. Welcome to the community! 😊 So happy that you enjoyed the video and learned something new about congee. I feel that you can read my mind! I am working on multi whole grain and beans/pulses congee right now! Not the 8 wonder or 8 treasure video yet I did mention it in the script 😊 Took me so long to get the script right and tried to explain it in both traditional and modern nutrition perspective. Hopefully can get it done in about one or two weeks. Make sure you click the notification bell so you will be noitified when I release the video. See you then! 😊
Thanks for this great video! Does the leftovers idea also extend to meal prep? I hope you'll be able to share some more information and resources for this TCM concept.
@channah, I personally don't do lots of meal prep, especially cook and then store in fridge for days. Having said that, it is also individual. I am not used to eat food that have been left in fridge for too long. If your digestion is usually robust, and still feel good with the meals, then you are ok. If your digestion suffer, then may have to rethink and look for other options.
I found content very interesting. I am Okinawa/American. My Okinawan grandmother would make me rice congee when I was little and feeling under the weather. It was always comforting to have a bowl of congee when my appetite was low.
Hi @Susan, thanks for your kind words and thanks for sharing your story. I received so many lovely messages here sharing how many grew up with congee in many different cultures. It is interesting how we are all connected through this simple dish. Thanks for watching and welcome to this community! 😊
Rice contain gluten-like substance which is harmful for person with gluten sensitivity or celiac desease. Also contain lectin and cianide. how to encounter this problems. I was very fond of congee but now worried of all those substances. Could u advice me if how to tackle those problems ?
@Maialele, I am sorry to hear about your gluten sensitivity. Thanks for your question and I understand your concern. The questions you asked are multi-layers and complex issues. Generally speaking, natural rice is gluten-free. Yet, I know there are studies found some gluten-like substances in rice. Individual responses to foods can vary hugely, and food sensitivites are very diffrent to each individual. Please consult you nutritionist for personalized advices! All the best!
@liswong, if you freeze them immediately after cooking should be ok. Maybe just monitor to see if yo have any discomfort or gases after it in comparison to freshly cooked. If no issue with it, then you're ok with it 😊
@mkong , I think pressure cooker is fine but I do notice that the consistency you can create from pressure cooker is slightly different from cooking it on the stove for long time. I mean if you are generally healthy, no major digestion issue, I think it is ok. I personally use pressure cooker when I don't have time. My next video is actually will do a comparison between that for multigrain congee. Stay tuned!
Thank you for all the insights on congee. I have a rice cooker that has a congee mode. Need to try cooking it more. Can't wait for more congee recipes. The books you mentioned seem fascinating. 🌿
@Hreniucpaula, you're welcome! Yeah many rice cookers (especially Asian brands) have congee mode as it is such a popular food across Asia! Yeah give it try and let me know how you go! Yeah those books I mentioned in the videos were written hundreds or even thousands years ago, just fascinating to see how this tradition been passed down till now and this 'food trend' never goes away!
Thank you for the videos you make. I watched some other videos on your channel and now i plan on stacking on some Chinese herbs and include them in my died. 🤗 @@ChineseHerbalPantry
@@hreniucpaula4918 that's sound great! Have you signed up for my '10 herbs" email mini-course ? chineseherbalpantry.com/10herbs/ This FREE mini-course is great place to start and also compliment my '10 herbs' videos here. Let me know how you go!
@AngelineAng, I am sorry to hear about the fibroid, and I hope the operation went well. Please seek personalised care from your local qualified Chinese medicine practitioner. Wishing you full and speedy recovery.
I just discovered your website and really enjoyed this video. I have subscribed. Thank you.
@13c11a , I;m so glad to hear and thanks for subscribing! 😊
Here in Tamilnadu, India (south) Kanji is a rice porridge of thin consistency, to be consumed when you are sick
You’re the first TCM practitioner I’ve come across who has spoken about histamine intolerance. Please more tips on this please!
@mellytaost, glad to hear it helps! I was excited to see the connection between histamine intolerance and the Chinese medicine theory too. It seems like the TCM has been always in the right direction about nutrition.
Congee has been eaten in parts of South India since hundreds of years it’s a staple in one’s daily diet.
Traditionally it’s made with types of raw , unpolished rice which are naturally low in Glycemic Index and just before eating a spoonful of homemade Ghee ( clarified lactose free butter) is added which further brings down the GI.
It’s considered gut and brain food🙏🏼
@anonymousnowhere thanks for sharing!
Keeping cooked white rice in the ref for 12 hours changes the starch into resistant starch, which we cannot digest so it gets flushed out the "chute" and lowers the GI considerably.
This is not Kanji, only half of the process, find original Kanji recipes in India. Thousands of year old in tamilnadu. Best of luck friends. Finally it's a fermented dish and not hot rice soup.
Absolutely agree with the left over food creating more dampness. Ayurveda also mentions the same. And in India our ancestors use to make Rice and Millets congee all the time, and everyone had a solid digestion. I loved this video, Thank You Shirley.
@shwetajha, yeah I find Ayurveda shares many similiar views with Chinese Medicine! Yeah, when I was growing up in Malaysia, I didn't see much digestion issues or allergy issues. When I went to Australia to study Pharmacy, I was quite surpseid about these common health conditions. And I think it is partially the western diets.
@@ChineseHerbalPantry That doesn't surprise me. I've found though my own struggles with my diet that a more Eastern diet ie plenty of veggies, warm, cooked foods, some herbs, a few spices, low consumption of meats especially red and minimal sweet/processed foods/stimulants = better digestion, a clearer mind, more energy and less aches and pains. Having said that, significant stress is something that we are all up against nowadays.
The most comfortable food I had for breakfast every day at the hotel I stayed in Hong Kong was Congji soup made with chicken. The porridge was so soothing and delicious as well. It was a good starter for my busy days.
Shirley, You can try using a whisk at the very end. It will make the already broken rice even more fluffy and mushy :) I can't wait until you show us more of these congee recipes
@cutiemgumi, thanks so much for sharing the tips! I have heard about this before but haven't tried it as I often quite enjoy the type of consistency I cook, don't think I need it more fluffy and mushy. But might give it a try next time! And noted abot more congee recipes, it's in my 'to film list' ! 😊
I have just found your RUclips page, and this is the first video I’ve watched. I absolutely loved it! Thank you so much for the extra information and the background information, as well as the very useful complete recipe and how-to information you shared on this congee. We lived in Japan for a few years, and absolutely loved everything about the Asian culture in Japan. We also visited China, as well as South Korea, and each country had its unique and wonderful take on things, but also so many common threads going through the different cultures. Of course, not at all surprising, given the history of the area, pretty much everything I studied led back to China. I also loved the approach to food. Your insight and bits of information, including simply that leftovers are not a common traditional thing, I also found to be true. And when I start to think about it, what you have said, makes so much sense! I have made some various traditional Chinese dishes, one of which is a traditional, vegetable, non-meat broth, and the depth of flavour… it is wonderful. I can’t wait to explore more of your videos, as well as access the books that you reference for more insight. Thank you so much for your RUclips page. I also like that you continually reinforce that yours is not the only way to do something, and each and everything must be looked at from the individual’s health perspective. Can’t wait to watch more RUclips videos and also explore your website!
Dear @Joan, thanks for your lovely comments and sharing your stories and experiences with Asian cuisine too. Yeah, this region has many similarities yet also have their own unique takes, which make it so fascinating. I am so happy to hear you resonate with my ways of sharing too. Yeah , for me, health is very individual, and how we experience with food is very individual too. This is what TCM teaches, but I find that with the modern nutrition, sometimes we fall into the traps of the specific counting of nutrients but less of looking at our individual responses to food as we are all very different people. Thanks again for being part of this community and nice meeting you here! 💗
Only just found your RUclips. Thanks all the valuable information. Watching from Palm Bay Florida USA.
@Ronald, so glad to hear you enjoy my conente here. We lived in Florida for a very brief time, love the weather there! 😎
Dear Shirley, I tried the rice congee with my favorite veggies and pork broth I had from other dish. I was not only delicious, it did not make my gut go into constipation as steamed rice does!!!!!!! I realized that in Mexico, we have a similar dish we cook for small children. Thank you so much, now I know that I can eat rice this way without awful results. Love and prayers from Aguascalientes, Mexico.
@alemiller9, I am so happy to hear!! 😊
I love congee and I have this almost every morning for breakfast. It's simple & easy and budget friendly too. Definitely would recommend this for college students and people struggling financially on a budget. Poor working class citizens from China would make this all the time to get by too.
@NewfieAsianKid , absolutely agreed 👍 Great that you are having it almost every morning 👏 it is so much more comforting on our stomach instead of cold cereal with cold milk for breakfast.
Wonderful! I am Italian Australian but lived in Asia for a while. I can vouch for the benefits of congee. One of my favourite breakfasts! Thank you!
@Daniela, yeah, it just feel so different having congee for breakfast ! 😊
If you like to learn and start incorporating Chinese Medicine style of nutrition in your everyday diet, but need an experience and professional guide, and a like-minded community to support you and cheers you on, check out the Black Friday Specials of my TCM Wellness Circle membership - chineseherbalpantry.com/tcm-wellness-circle . It is a small group membership to empower you with Traditional Chinese Medicine (TCM) ancient wisdom, food and herbal knowledge for holistic self-care in modern times. It is only for limited time only ! Hope to see you there! 😊😊🌿🌿
Do you have to make this fresh every day? Is it bad to refrigerate the congree after its cooked?
This was a great little video. I’ve wanted to make congees for a while, have lots of TCM books on nutrition, but not fully motivated to make the recipes. But your videos help me see the process and it’s easy to follow. Going to make a congee today! Thank you.
@Vie, great to hear you are enjoying the video and feel motivated after watching it! Make the congee 👏🍲 If you are on Instagram, don't forget to tag me instagram.com/chineseherbalpantry/ , share your photo with me! I will be there to cheer you on! 😊
Hello Dr Shirley, is it a good idea to soak the rice prior to cooking? As this can reduce cooking time. Thanks to you, very helpful video
@mudash, I think if you want to use brown rice, yes please soak before. My own experience with white rice is, it will help reduce the time but not too significant. There is one method I recently learned is - wash the rice , put the rice in freezer bag and then freeze them in the freezer for at least 8 hours, then cook it will help to reduce cooking time. I haven't tried this method yet but planning to try soon! The science behind this is, the moisture in the rice will expand and break the rice in small pieces in the freezer. Give it ago and let me know!☺️
Great content. Could you also please add vegetarian options in your recipes? Just FYI- the term Congee is from the Indian word 'Kanjee' as it originated in India where we practice 'food as medicine'.
When you cook so much congee, isn't it considered leftovers the next day? Or you're supposed to cook it fresh every day? Thank you very much for your video.
I'm wondering the same! HOW does ONE person cook this? for ONLY ONE serving? without having leftovers? Thanx
"Kanji" is ancient Tamil word ,it's after boild the rice filter the water is called "Kanji" ,full of protein easy digest.
By consuming more warm and cooked food means should we avoid fresh cut fruits and boil them as well?
Correct me if I’m wrong. Rice congee has higher glycemic index and it gets digested easily and spike blood sugar faster than normal rice; and this is not advisable for people with diabetes
diabetes caused by oil, fat not by sugar , carbs
That's my understanding too. It's usually given to sick people because it's easy to digest. So, I don't know how it can help the guts...
She said you can use other types of rice.
@Tonka, thank you so much for helping to answer! Much appreicated!💗
@TanKimLing, thank you for asking. As I I mentioned in my video that you can use a rice type that is suitable for your own unique health needs. If you are in doubt, please double check with your dietitian and your family doctor. Never rely on any RUclips video for advice, including mine! Also, diabetes comes in many different forms and severity, each individual has very different management plan. Generally speaking, when you have diabetes, you don't have to completely eliminate rice, also there many different types of rice to choose from. Don't forget, rice congee is one cup of rice to 6-10 cups of water (any rice you prefer or suitable for your need). The proprotion is much smaller than the standard cooked rice. Also, you can add other grains in your congee! Other grains that are suitable for your health, hence reduce the proprotion of the rice. It is about eating balaned meals, and keep an eye on your sugar level and adjust accordingly. Hope the above clarifies!
Shirley, thank you for this video about congee! I have a question for you. I have heard that when women are on their period/monthly menstrual cycle that it is a good idea to have plain congee with brown sugar. Is this true? I am thinking to give this a try but don't really know if this is real or not. Thank you for the help!
I would like to see more of your videos on utube, I subscribed and will be following your tips on healthy eating, especially the GI Gut Bio as I have had issues in regards to this. I appreciate your sharing in herbs that are healthy for our internal system. Q' Is it also okay to use coriander seeds herbs etc,,, grounded if we don't have fresh herbs from the market? Thanks so much for your input and knowledge.
@Jonnel, thanks for subscribing! Yeah you can use dried herbs. Many Chinese herbs are in dried forms too as it is not easy to get the fresh herbs. Take care and hope you will feel better with your gut issues!
Thank you so much for the very informative video. I'm so happy to have discovered your channel and immediately signed up for your TCM group waitlist. Can't wait to make my first batch of congee and explore this lovely healing dish. For me, rice has always been a healing grain. With winter setting in my home area (Minnesota, U.S.) the timing is perfect!
@nsetonhandville, thank you for your incredibly kind words! I'm thrilled to hear that you found the video informative and that you've joined the TCM Wellness Circle membership waitlist - welcome aboard! 🌿
How wonderful that you are gonig to make your first batch of congee! It is such a nourishing dish, especially as winter sets in. Love to hear your congee journey here! Wishing you warmth and wellness in Minnesota! 🌨️ Stay cozy, and I look forward to having you as part of our TCM Wellness membership community very soon! 😊
That looks delicious! Naturally my sons never wanted leftovers. Fresh is always better. Thank you for the video.
@Iceland874 , your sons are the wise ones! I think their intuition tell them that leftovers don't make them feel well, and they listen to it! I think too many of us ignore the signals our body tell us.
I grew up in Istanbul/Turkey. I remember mum preparing a rice dish called ‘lapa’ when we were under the weather or had an upset stomach. It was boiled rice with a squeeze of lemon at the end the first day and a dollop of butter the second. It sounds as if your congee is quite international 😊
@maryaltabev, it is so fascinating to see so many cultures share similar dish! Many have shared their own unique version of rice porridge/congee in the comments. I feel so thankful to see all these and thanks for sharing 'lapa' with us! 😊
Is leftover Chinese soup ok? Will it cause histamine as well?
I used to see this in Thailand and personally never gave a thought to eating it preferring my toast and coffee and then my friend convinced me to eat it cooked fresh one day in the early morning at some small market town. Since then it has been one of my favourite breakfasts and this recipe is just what I needed as a vegan. Thanks for posting.
@Tridhos, yeah, it just feels so different and feels so nourishing having a warm bowl of congee for breakfast!
This is such an informative video. If I use bone broth do I use only broth or do i mix it with water?
@lauraellen, it is up to you! The beaufy of congee is, it is very versatile. You can create what you like the most!
Can you make congee with any rice or is it better with short grain rice? Is there a best rice to use to make congee?
I use the steam method (no need to stir or be around to watch fire for 2 hours) 1 cup rice in stainless steel bowl fill with water. Steam in Khind DB600 electric steamer. Marinate chicken meat (fragrant oil: fried garlic oil or sesame oil, ginger slices, shaoxing wine, oyster sauce, abalone sauce, light soy sauce or salt). When porridge ready, transfer 1 serving to the pot and put marinated chicken and seasoning to taste, boil 15 minutes and water right consistency for desire porridge. Topping: green onion and white pepper powder (Brand ajinomoto). Remaining white porridge portion well each serving in plastic food packs, rubber and and freezer for other days usage. Frozen porridge no problem in 1 week storage. Vegetables porridge: iceberg lettuce slices, spinach, Tong Ngo, fresh shitake mushrooms, brown shimeiji, enoki). Cutted wash vegetables & green onion in fridge, Marinate the chicken in advance store in fridge, one can immediately serve your porridge meal early breakfast, lunch, dinner or supper for yourself, spouse, baby or childrens anytime convenient. Defrost entire pack 20 minutes in steamer and cook in pot 10 minutes with chicken & Vegetables serve (30 mins) instant porridge
@wendy, thanks for sharing your recipe. As for freezing porridge, I never freeze my porridge. While freezing might still be slightly better than leftover in the fridge, as I mentioned in the video, 'wind' and 'dampness' may 'enter', hence may cause digestive issues to those who have weak digestion. But if your digestion is generally strong, and doesn't affect by it, then it is ok!
Excellent overview on how to make congee Shirley. Very informative as always:)
@Calvin, thank so much for your support as always too! 😊 Maybe in our next Ginseng Q&A session, if we have time, we can also discuss more about the medicinal congee in those TCM classical literatures 😊
In India - we call it Khichadi - it has Several Recipes & Styles. Easy to digest meal. Good for Children, Sick people and Elderly people - a light meal.
@catwalk1470, thanks for sharing!
"11 health tips, - the Chinese Medicine Way" chineseherbalpantry.com/subscribe/#11tips Whether f you are new to Chinese Medicine or have a very busy life, these 11 tips are very simple and easy to incorporate! Get the FREE guide with the link abova!
I am so happy to have found your video and subscribed immediately. When possible please explain how to use American ginseng. Thanks.
@Joti , so happy to hear that ! Thanks for subscribing and welcome to this community! 👋 Noted for your suggestion, I will put it in my 'to film list' ! 😊
Please do not appologise for sharing many TCM tips as I am trying to learn everything I can. I greatly appreciate all the little details and TCM Tips. I might add you look very Healthy , Youthful and Beautiful so TCM is protecting your health . I am a new subscriber and I feel the congee base recipe demonstration easy to understand and I will incorporate it in my diet as I and my family need the need the health benefits ! Many thanks !
@augusta , thanks so much for your kind words. I really appreciate you taking the time to leave the comment to encourage me. They mean the world to me! Thanks for subscribing and let me know how you and your family are liking this congee ☺️
Congee is best if cooked slowly over long time, preferably all night. The longer it cooks the more powerful it gets, in terms of Qi. So, its best to use slow cooker at low temperature, in this way the rice can have time to really swell up. For one person, I use 2-3 heaping TBS of rice with 2 C of water. You can substitute rice for steel cut oats as well. Congee does spike the blood sugar!, to slow the spike, it is recommended to incorporate some protein with it!
Is it ok to instead soak the rice overnight and then cook in the morning? If that's ok, should I use fresh water in the morning or cook it in the same water as it was soaked in?
Hi Shirley! Thank you for the very informative video. Didn't know about the medicinal benefits of congee especially on gut health. Can I use quinoa in place of rice? Thank you & will definitely incorporate congee in our meals.
@tanflorina , yes you can replace the rice with other rice or grains. Or you can do mixture of different grains too!
It would be nice to know where you are from originally (rather than Australia) to help put some context to your advice.
So excited to have found ithis video! Subscribed immediately. I'm looking forward to learning more about congess and using foods as medicine.
@Peggy, so nice to meet you here 💗 Welcome to Chinese Herbal Pantry community and thanks for subscribing! 😊 Will see you at my next video! Don't forget to check my community posts as I use that space to connect with you all in between my videos. 🤗
I am from Tamilnadu , southern state of India. Growing up I drink kanji , we spell it differently, whenever we feel sick especially fever .
@wise1917, thanks for sharing! It is wonderful to hear India also share very a similar way to eating congee, as we often also eat congee when we are not feeling well.
I appreciate all your information!! Do you know if can I find congee rice here in Canada?? Also thank you for goji berries information too they are amazing!!
@normalh2035, my pleasure. As for the rice used for cooking congee, you can use standard rice you can buy from supermarket. It doesn't have to be a special congee rice. Glad to hear the goji berry information is helpful to you ☺️
Thank you, I feel like maybe I have finally found the perfect breakfast! Can I ask if it is ok to soak the rice overnight (or for an hour in the morning) and then cook in the morning, to speed up the cooking process? If that's ok, should I use new, fresh water to cook it, or should I cook it in the same water as it was soaked in? Thank you in advance!
@darmakiel, I'm so happy to hear! Congee is definitely a traditional perfect breakfast many enjoy in Asia! Yeah you could soak one hour in the morning to speed up the cooking process. One trick is, you can wash the rice first at night, then put the washed rice in the freezer. The next morning, cooking the frozen rice can actually speed up the cooking! I haven't taught this method in this channel yet!
Thanks for this video. Can we make a pot and reheat small portion every time we want to eat or this will consider as leftovers?
@Viviyip , traditionally, leftover means any food that has been left overnight. So, even though if you reheat it, if it has been left overnight, it is leftover.
@@ChineseHerbalPantry So my question is, how much rice/water should you use per one portion so as to not have leftovers? I am also trying to calculate the macros for white rice. Thank you.
I sure hope you get a reply to this ?, as I also wish to know how much for only ONE person! thanx @@susannahfox7188
@susannahfox , sorry to miss your comment as I am overwhelmed by too many comments! For my video, it is usually for 2-3 persons. So, if it is for person, I would say to half the portion. Because it is mostly water, so you might find you will a little more than your usual one bowl. I would suggest to cook it in the morning for breakfast or for brunch/lunch. So, if there is any leftover, you can eat it later or for dinner for a smaller meal or add some protein on the side. That's how I do it when I cook congee 😊
@cricketmcclure, I missed @susannahfox7188 's comments as I received too many comments m, just a bit overwhelmed as this video has gone a littie viral 🥳 I have replied to her which will be applicable. Please have a look and let me know if you need clarification! 😊
Hopefully, you read this question 🙏🏼 you speak of not eating leftover food does this include the congi?
@justrose, yes, ideally no leftover food, including congee. I know it is not easy to do, however for people who have digestive issues, ideally avoid leftover food. Take care! 😊
Any herb that is good for warts?

I really liked your explanation about the value of rice and this simple very useful recipe. I hope I will have the opportunity to follow your videos in the future.
Greetings from Serbia!
Hello @veracudic , I am so glad to hear and sending warm wishes to Serbia to you😊
Looks delicious! Thank you for the recipe! Just came across your channel. We love congee but never thought to make it ourselves.
@lilylee, give it try! It is easy to make! Let us know how you go, and enjoy! 😋
I love congee and make it now, thanks for this video and information! Is it okay to make congee with already cooked rice? Or because it is left over, not good even though it is being boiled?
@EvaMarie, it is ok to use cooked rice to make congee but ideally don't use overnight cooked rice.
Great video! What are cold diseases?
I am asian and often cook more congee than needed for one meal...and will reheat when needed. Does this constitute as "leftover foods"?...and shd be avoided?.
@fauziahpawan, if food leaves overnight, usually is considered leftover food. However, I understand it is hard to do in modern days. Don't worry if your digestion is usually good and leftover food doesn't cause any trouble. But if you notice the leftover food does cause digestive symptoms, then maybe try avoid it and see if symptoms improve. All the best!
Love this! Thank-you! From North River Nova Scotia!
@Bright, fellow Canadian! So happy to hear you love this video 😊 I lived in Toronto for 5 years and we are going back for Christmas this year, I think I won't be too used to the cold anymore but I think lots of congee will help me through! Hope you are keeping warm too!
so interesting, never heard of it before. Will try it tomorrow. Thank you so much. I appreciate that the recipe is vegan.
@g.christellbecker6349 , so glad to hear! You can add any vegetables or other grains in the congee. Enjoy! Let's us if you like it 😊
Hi, yes, I enjoyed it very, very much. Two things, I used brown rice and it took for ever to make the congee. I will buy white rice for the next one. Also, the one cup of rice made so much food, so much left over, I have to eat this left over. Thank you, it was so delicious, I did cook up some onions and carrots and then made the congee. @@ChineseHerbalPantry
@@g.christelbecker6349 So happy to hear you really enjoyed it😊😊 oh yeah brown rice does take longer to cook. As for my recipe, sorry I didn't explain clear enough in the video, I usually give recipe for 2-3 persons or portions, as my household have two persons, and it is easier to cook for two. I usually cook congee in the morning, and eat it for breakfast. And will eat it again at lunch or dinner time with different side dishes, so we will finish it on the same day.
@@ChineseHerbalPantry Hi Shirley, so the other misunderstanding that occurred is that I, being used to the Indian or aryuvedic tradition, thought when you said not to eat leftovers, that I could not eat the congee an hour after being cooked. So of course, I can finish it off in a day. Also, my dogs love it. Take care and thanks.
Excellent video…I’m looking forward to learning more from you.
@blueyomogi, thank you for your kind words and welcome to Chinese Herbal Pantry community 💚
Congee is derived from the Indian word Kanji which means porridge also.
@LeeKimHar , thanks for sharing!
I think the British when they ruled India borrowed this word. The locals language here Malay also uses the word kanji.
What is the rice for congee?
Will eating leftover congee from the day before be the same as eating other leftover food?
@Joy-of-the-Lord, yeah, it is.
The left over theory is interesting. What's your opinion of cooking a large batch of congee base. Ice bathing the base so it cools quickly and then refrigerating it and using the base to be quickly re-heated while making congee as needed. This is what I usually do because I don't have time to make it fresh daily. Thanks!
Here in Brazil we have a dish called "canja de galinha", it looks like a chicken soup with rice. Something like congee! Love you explanation and the video! :)
@zuzu.fonseca, wow! It is so interesting to see so many cultures share very similar dish. Thanks for sharing the Brazilian version! So glad to hear you like how I explained in the video too. Thanks! 😊
By traveling the world and with the colonies, the portuguese brought much things with them and spread it to the world and to Brasil - back then, also a Portuguese colonie.
Good things that came from such times in our History.
Nutritionally, congee is the most underrated dish-we have it whenever one is not feeling well...almost any kind of fever, or diarrhea or food poisoning-only congee seems to work. Asians prepare it in various forms. 😍
@Manju, totally agreed ! It is so versatile that we can add any ingredients that suit us and are often overlooked!
fermented porridge is so much better
Especially for us pitta doshas!
Congee is very good for when you have a cold, especially when you have to take acetaminophen to lower your temperature. Congee will help protect your stomach from being damaged by the medicine.
Wonderful and full of information-- Thank you
My pleasure 😊 glad that the video has been helpful 😊
Hi Shirley, can you do a video on the best foods to eat and what not to eat during our menstrual cycle according to TCM ? Thanks xie xie ♡♡♡
@AlgiaSilini, thanks for the suggestion. It is one of those topics I would like to do too. Will include it in my list! ☺️
@ChineseHerbalPantry ty ♡ cuz I heard you say if you eat certain foods it can make your periods heavier and I already have a blood defiency, I don't wanna lose more blood than necessary. It's a topic very useful to girls in the West. We tend to have longer and heavier menstrual bleeding cuz of lack of knowledge. I only took wu ji bai feng wan for a week and it reduced my periods from 8 days to 4 ! Amazing ! With like 4 times less blood than usual. Anyway ty for sharing the knowledge of tcm ♡♡♡
Yeah, i feel the stomach got hungry...holy tcm really a good start for knowledges and knowing about congee.❤.
When I make congee I add ginger at the beginning and then I also use fresh ginger as a garnish
@Ben, awesome! That's how I like it too 😊
Dear Shirley, rice in general do not agree with my gut.... it gives me serious constipation problems. Can I prepare congee using oat meal instead?
Hhi @alemiller, I am sorry to hear about what your unplesant experience with rice. Yeah, please use oat meal instead. Having said that, I am also curious if you have ever try congee? As in, when you mention rice causing serious constipation, was it steamed rice? So, I wonder if it is congee, especially the proportion of the water with rice is so huge, and all the rice kernels are broken down, if it would still cause constipation. Just wondering!
Dear Shirley, you have a very good point right there. I am more than willing to try congee just to see if it has the same effect in my gut as steamed rice. It might and it might not. I am glad to know that I can also use oat meal which agree so well with my digestive system. Thank you so much for your kind and promt response. Much love and prayers, from Aguascalientes, Mexico.
@@alemiller9 see how you go as I won't want you to suffer from constipation. If you feel comfortable and curious to try, please let me know how yo feel after I would love to know as it will help with my clinical experience too. Take very good care and welcome to this community again! 😊
For others who are reading this thread, @alemiller9 shared with us that "Dear Shirley, I tried the rice congee with my favorite veggies and pork broth I had from other dish. I was not only delicious, it did not make my gut go into constipation as steamed rice does!!!!!!! I realized that in Mexico, we have a similar dish we cook for small children. Thank you so much, now I know that I can eat rice this way without awful results. Love and prayers from Aguascalientes, Mexico." She posted this comment in a new comment but I thought I share it here , so that others can see this, and also give it a try if you have similar issue as @alemiller9. 😊
i love jook soups especially with the century egg, my favorite do you have any simple dishes for a diabetic?
Thank yiu!
You're welcome!😊
Especially rice
Thank you for your video. I’m watching from Victoria, Australia.
I used to buy lowans flaked rice, but can not find it anymore. I personally like rice porridge that resembles oat porridge…would it be ok for me to blend rice in the food processor just a little bit, before I cooked it, to try to create that oat porridge consistency?
…or would that change the structure of the beneficial enzymes and things in the rice too much?
I appreciate your time and your knowledge…and that you share it with us.
Jennine. ❤️🙏❤️🇦🇺❤️
P.S. I am gluten intolerant, or more…not diagnose officially by modern doctor. Celiac blood test “inconclusive”. Thank you for your valuable information. 🥰
The big difference with rice flakes is that the rice is precooked, rolled flat then dried again. If you put rice in a blender you would probably end up with rice flour.
Unfortunately in Australia there is no blood test that conclusively proves gluten sensitivity. It's so frustrating, I also struggle with this and can not get any answers.
I'm currently trying to FODMAP which is as boring as hell but my digestion is so poor that I'm willing to try anything.
Good luck with your search for answers.
Fellow Aussie.🇦🇺 Brisbane.
P.S. there are still a few companies in Australia that sell rice flakes. Coles has Red Tractor brand but they are very expensive.
@@Michelle_Emm thank you for your reply.
I have heard a bit about the FODMAP diet…when I heard, “no onions”, I balked at it…but as I am getting older, much fatter and more sensitive to almost anything, I am considering it more and more.
I will definitely go back on the apple cider vinegar, 10 minutes before eating anything. I did this some time ago and found I became less intolerant. Of course, life and ‘things’ became more important than my food intake and again, I went down hill, so to speak. I do recommend it to anyone with digestive issues. I must take my own advice. It truly had a big and positive impact on my health.
I have noticed those very expensive brands of rice flakes in coles and Woolies, I am just not that keen to buy them. Lowens brand was taken off the shelves a few years ago because 1 person became sick with salmonella or something and the food authority (not sure who) decided it was the rice flakes that had salmonella in them.
I honestly think it was a ploy by the big supermarket chains to stop lowens supplies! It was the last of the low cost rice flakes on the big supermarket shelves. I think lowens are only dealing in oats now…going by their website.
We have so many rice paddies here in Australia, you think we could get some low cost flaked rice!…oh well.
I might just try giving the rice a quick ‘blitz’, not to turn it into flour, but just to break it up somewhat.
I do like rice pudding, which is almost what this recipe is, in the end, it’s thick, cooked rice.
Thanks again for your reply. I do hope you try the apple cider vinegar, just a tablespoon in about 3cm of warm water, you can put a teas of honey in it, if you can’t stand the taste, 10-20minutes before you eat anything. Breakfast, lunch and dinner, even a bickie at afternoon tea! The vinegar needs to be the good stuff, with the mother in it. Boags is a good brand (not sure of the spelling, but that is close, if not exact.)
I wish you the very best of health.
Kind regard and gratitude.
Jennine. ❤️🙏❤️
@Jennine (@XavierAndFriendsOfficialChannel) dear fellow Aussie, I'm from Victoria too. Thanks for asking about rice flakes! I actually haven't heard of it before, I think because I never need to look for it. I just go straight to Coles or Woolies rice section for my rice supply. If you like rice pudding, I feel that you probably will like or won't mind the Asian way of cooking rice as shown in my video. At the end, or if you cook it long enough, all the rice will be broken down. Instead of blending it before cooking, another method you could try is to use a whisk to whisk it at the end of cooking. This method will make it more fluffy and thicker too, so more resemble to rice pudding too.
Traditionally, Chinese Medicine believe the thick fluid (we called it rice water) that produced from the congee, may form a protective lining to our stomach lining, hence reduce the irritation by other food or support the gut health in general. However, I can't find any modern studies or trials to support this 'belief'.
Nonetheless, they just rice and water, so experiment it, try the blending if you wish, or try the whisking it at the end of cooking, see which way you prefer. Or any option is to try mix the rice with oat, at least give you the texture you prefer. Use the same cooking method I showed in the video. For Chinese, we do cook multigrain congee, and oat could be one of the ingredients too. Then record how you feel for each types of method/mixture above, and check if you do feel better overall and compare which method/mixture suits you the best. Please keep me posted, I love to hear your feedback!
By the way, Jennine, due to the 'mini-vraility' of this video, I reopened my membership after many receiving many requests for a flash opening and sale. You could have a look at it, it is very affordable for the 'Goji membership' tier. In there, you can have ongoing discussion with me in the community forum, and we could see if we could work out some recipes that would work best for you. You can unsubscribe it anytime.This is the link to the membership - chineseherbalpantry.com/tcm-wellness-circle-flash-opening/ Only 24 hours for the enrollment. Otherwise, just pop in here and let me know your feedback! Take care and hope this humble comfort food can give you some relief!
@Michelle_Emm , dear fellow Aussie 😊 Thanks for sharing. Rice is ok with FODMAP. So you can use the congee base as I taught in the video, and add in the ingredients are allowed in FODMAP, at least give you another option of food type or dishes to play with. Take care and if you do try the congee, let me know how you feel!
Beautiful explanation. Thank you so much for reaching out to the world and helping in the way you do ❤️
Yum love rice but what rice should be used you didn't mention short grain long grain
What exactly in the congee ingredients that is good to support gut health?
I love congee. It’s so comforting. When traveling, if it’s part of the breakfast buffet I’ll usually choose it. I have a weak digestive system and food allergies. Rice is the only grain I can eat. I do better with warm or hot foods. I really enjoyed this video and I’m going to start making it at home. Thank you. I believe in TCM.
@wandasanchez, I'm so happy to hear this video is helpful! I think your body knows what you wants, and so glad to hear that you're listening to it. Enjoy more congee at home! 😊
I absolutely love congee, I make it really often for breakfast.
My only issue with congee is that it doesn't really satiate me. I put in vegetables and meats (ham for example) as well but after two hours of eating a bowl of delicious congee I just feel peckish again :D
Hi @newfiledcharlotte, sorry that I just saw your message. So happy to hear you love congee too. Yeah, I know what you need that it is not very filling 🤣 maybe you can put chicken or pork , they might be more filling than ham. Or if you like whole grains or beans, I find adding whole grains or beans not only even healthier, it is also more filling. Not sure if yo have check out this video - ruclips.net/video/TGyW0wjpkkM/видео.html Hope this gives you some new ideas! 😊
Thank you so much for your video. I have suffered of a very sensitive digestive system all my life.
I followed your recipe and it has helped me so much, to the point that I feel normal again.
Greetings to you Shirley from California 💕🌷💕
HI @Lucy, it is so so encouraging to see your feedback! I'm stressing out now preparing for workshops tomorrow and your feedback gives me so much more confidence for tomorrow presentation.🥳 I really appreciate that you take your time to come here to share your experience with me🩷🙏 It means the world to me! It makes me feel so worth it for all the time and effort I put in sharing and educating about Chinese medicine wisdom.
I hope to see you tomorrow at one the workshops! In case you don't know yet, there are the times :
🕙 Time: Click link below to convert to your local time (your local time is below the session title)
11:30 AM (London Time) - app.heartbeat.chat/tcmwellness/events/38E1D7
5:30 PM (London Time) - app.heartbeat.chat/tcmwellness/events/383B1E
Love to hear which recipes you use from my videos! Is it congee only or others? Your valuable feedback will help me advance my clinical experiences too! See you tomorrow! 😊
Hi, Thanks for making this video. Enjoyed your tips and explanation from TCM perspective. Does cooking in batch, and refrigerate it for later consumption mean eating overnight food?
HI @kimang, sorry just saw your question. Glad to hear that you enjoyed the learning. Yes, ideally cook fresh and consume immediately. Yet I understand it is not easy to do in this fast-paced modern world. As long as your health is generally well, then it is ok! Having said that, my dad is a TCM doctor. When we were kids, we never eat overnight food. Growing up, we were generally quite healthy kids.
Shirley , thanks for your u-tube video on congee . You just confirmed my friends advise to make congee for gut problem , i have IBS-D for 2 yrs . Pls inform us more good congee to improve gut microbiome.
@Linda , that's lovely to hear. Hope this comforting food will help you heal . Keep us posted! Good luck 😊
Thank You for sharing my love ♥️ Stay Blessed
Congee is my chicken soup.
@dionysia, mine too! 😊
Thanks Shirley 😊 I Love your teachings. A Big Hug,
Pam 🙋🏼♀️
@Pamela, you make my day! Thanks so much for your kind words 💖
thanks for all the information! There are other videos where it is cooked by adding water in 1-2 cup installments until it is absorbed and a milky color is produced. Does the cooking method make a difference in the nutritive quality or effect?
@tapasvini, for the congee case, we like to produce the consistency of milky and gluey, you can watch this video when I talked about it ruclips.net/video/TGyW0wjpkkM/видео.htmlsi=mrUHXHvKyZfX3g3M so you can use the method you mentioned. In the video, I actually compared two different cooking methods. Strictly speaking, changing coming methods will change the property of some Chinese herbs. This is what I teach in my course. But for congee , it is the end consistency we aim for. Hope this makes sense!
@@ChineseHerbalPantry yes thanks. I cooked both ways and i noticed I got a milky color and better consistency with the water increment method, but it is also a taxing method. One has to be stranding for a while :)
@@tapasvini I see. Thanks for sharing this cooking method but if it is too time-consuming, then it is hard to implement for longer term. Maybe you can alternate these two methods!
@@ChineseHerbalPantry alternating between the two methods sounds like a good idea!
We eat rice porridge with spring rolls vegetable or fried tofu with vinegar onions green chilli...and little sugar..its yummy..😊
@ehmmyorellano, yum! That's sound so delicious!
😋
I was told that congee water especially is gd for health. Is that right?
Yes, my grandmother never cooked rice but congee. When the rice is almost cooked, she drain the rice and keep the congee water for the grandchildren to drink
@blissuround, yes! you are right! We do treasure the 'rice water' or the 'congee water' as it serves the same health benefits I mentioned in this video - to support our digestion.
@Yenyen , your grandmother is a very wise lady!
We call it " pej" n was eaten in village as a meal
Thanks for sharing! 😊
I just found this video today and I'm so excited.. my brother was a TCM practitioner and I remember looking through all the herb samples he had while he was pursuing his education.. It inspired me to search the internet to try to educate myself of uses of different herbs.. very little was available beyond ayurveda at the time of my research so finding your channel has made me sooooo happy!
@samantha, so glad to meet you here and so happy to hear you are searching and keen to learn more about Chinese medicine. Welcome to this community ☺️ Please send my warmest regards to your brother who is a fellow Chinese medicine practitioner too☺️
Shirley, this video came on my RUclips and I'm so glad it did. We've always loved congee but did not know of all its benefits. Thank you for doing the research and providing historical context as well. I've learned so much. With the colder weather, our family has switched to eating congee in the morning with lean protein and veggies that are not too seasoned. It is so soothing and such a great way to start the day. I hope you will cover how to make the 8 wonder congee or congee with grains. I think it would work well with quinoa and other grains combined too. So many ideas right now!
@everythingelse6316 , so that you found me and us here too. Welcome to the community! 😊 So happy that you enjoyed the video and learned something new about congee. I feel that you can read my mind! I am working on multi whole grain and beans/pulses congee right now! Not the 8 wonder or 8 treasure video yet I did mention it in the script 😊 Took me so long to get the script right and tried to explain it in both traditional and modern nutrition perspective. Hopefully can get it done in about one or two weeks. Make sure you click the notification bell so you will be noitified when I release the video. See you then! 😊
Thanks for this great video! Does the leftovers idea also extend to meal prep? I hope you'll be able to share some more information and resources for this TCM concept.
@channah, I personally don't do lots of meal prep, especially cook and then store in fridge for days. Having said that, it is also individual. I am not used to eat food that have been left in fridge for too long. If your digestion is usually robust, and still feel good with the meals, then you are ok. If your digestion suffer, then may have to rethink and look for other options.
I found content very interesting. I am Okinawa/American. My Okinawan grandmother would make me rice congee when I was little and feeling under the weather. It was always comforting to have a bowl of congee when my appetite was low.
Hi @Susan, thanks for your kind words and thanks for sharing your story. I received so many lovely messages here sharing how many grew up with congee in many different cultures. It is interesting how we are all connected through this simple dish. Thanks for watching and welcome to this community! 😊
Rice contain gluten-like substance which is harmful for person with gluten sensitivity or celiac desease. Also contain lectin and cianide. how to encounter this problems. I was very fond of congee but now worried of all those substances. Could u advice me if how to tackle those problems ?
@Maialele, I am sorry to hear about your gluten sensitivity. Thanks for your question and I understand your concern. The questions you asked are multi-layers and complex issues. Generally speaking, natural rice is gluten-free. Yet, I know there are studies found some gluten-like substances in rice. Individual responses to foods can vary hugely, and food sensitivites are very diffrent to each individual. Please consult you nutritionist for personalized advices! All the best!
This very memorable food in my childhood simple and easy
Thank you Shirley. How about batches of cooked legumes or beans that are frozen and frozen peas/corn which are to be cooked later?
@liswong, if you freeze them immediately after cooking should be ok. Maybe just monitor to see if yo have any discomfort or gases after it in comparison to freshly cooked. If no issue with it, then you're ok with it 😊
In terms of medicinal benefits, what do you think of using pressure cooker to cook porridge to shorten cooking time?
@mkong , I think pressure cooker is fine but I do notice that the consistency you can create from pressure cooker is slightly different from cooking it on the stove for long time. I mean if you are generally healthy, no major digestion issue, I think it is ok. I personally use pressure cooker when I don't have time. My next video is actually will do a comparison between that for multigrain congee. Stay tuned!
Thank you Dr Shirley
@mudash, my pleasure 😊
Thank you for all the insights on congee. I have a rice cooker that has a congee mode. Need to try cooking it more.
Can't wait for more congee recipes. The books you mentioned seem fascinating. 🌿
@Hreniucpaula, you're welcome! Yeah many rice cookers (especially Asian brands) have congee mode as it is such a popular food across Asia! Yeah give it try and let me know how you go! Yeah those books I mentioned in the videos were written hundreds or even thousands years ago, just fascinating to see how this tradition been passed down till now and this 'food trend' never goes away!
Thank you for the videos you make. I watched some other videos on your channel and now i plan on stacking on some Chinese herbs and include them in my died. 🤗 @@ChineseHerbalPantry
@@hreniucpaula4918 that's sound great! Have you signed up for my '10 herbs" email mini-course ? chineseherbalpantry.com/10herbs/ This FREE mini-course is great place to start and also compliment my '10 herbs' videos here. Let me know how you go!
We in India have Congee as breakfast with grated coconut and accompanied by a chutney of garlic,red chillies n tamarind
I don't eat left over food
That's very wise!😊
Hi Dr Shirley, may I know what to eat after a fibroid operation. Thank you.
@AngelineAng, I am sorry to hear about the fibroid, and I hope the operation went well. Please seek personalised care from your local qualified Chinese medicine practitioner. Wishing you full and speedy recovery.
How often do you eat the congee
I eat once a week or so, more if the weather is cold!
Near the end of the video, you say that you will eat your "rice" congee - is there any other kind of congee not made with rice?
@ChateauShack , I said I will eat my 'rice' congee as it was what I made in the video. You can make multigrain congee! We do that a lot in Asia too 😊