\tOn a cold winter day, there is nothing quite like a hot bowl of congee to warm your body. Congee [KON gee], also known as jook or juk, is a rice porridge commonly served for breakfast in China. Bland in taste, it acts as a base for many toppings, including ginger, scallion, soy sauce, sesame oil, fish, peanuts, shrimp, and eggs. Made with one part rice to about sixteen parts liquid, congee is easy to digest and tonifies the body, so it is often given to weak or frail people.<\/p>\n
\tThe following congee is prepared with astragalus root. Astragalus is a herb that is native to China. It is thought to relieve weakness and fatigue and to enhance stamina and immunity. In traditional Chinese medicine, astragalus is often recommended in the winter to prevent colds and flu, however, it is generally not taken once a cold or flu begins.
\tCold Winter Congee
\t1 oz. astragalus root
\t1\/2 cup long-grain white rice
\t8 cups of water or stock
\t12 black dates, soaked and pitted
\t1 large or 2 small carrots, diced
\t1 T fresh ginger, minced
\t2 tsp. cinnamon
\t1\/2 tsp. powdered ginger
\t1 tsp. powdered cardamom seed
\tPlace all the ingredients in a large pot. Bring to a boil and then simmer for 1 to 2 hours until the congee is soft and the consistency of porridge. Remove the astragalus root. This congee can be served with a dash of cinnamon and a pat of butter.<\/p>\n
\tPeople with autoimmune disease, cancer, or other chronic illnesses should consult a health practitioner. Astragalus root can be found at Asian herb shops or selected health food stores. It is about a dried, slightly yellow root approximately 5 inches in length.<\/p>\n