Recipe: Immune-Boosting Congee, Courtesy of Philly-Based Chef, Kiki Aranita
Kiki provided this stunning photo of her congee dish. It includes red rice and forbidden rice congee made with ginger chicken bone broth, soft egg, furikake, shredded roast chicken, a pinch of pork floss and Poi Dog Maui Lavender Ponzu seasoning.
Kiki Aranita is a Philadelphia-based chef, writer, and artist with roots in Hawaii and Hong Kong and until recently she co-owned Poi Dog, a restaurant in Philadelphia "committed to honestly representing Hawaii's complex food culture." She's been featured in Food and Wine, The New York Times, The Philadelphia Inquirer, Roads and Kingdoms, and more.
Poppy Seed Health recently caught up with Kiki to hear more about one of her comfort food favorites, Congee, a rice porridge known as both a poor man’s - and a sick man’s - dish. Her take on it includes ginger, which is known for its immune-boosting properties, scallions and sometimes a soft-boiled egg. Congee, she says, “heals and nourishes and soothes.”
Ingredients
SERVINGS: 4
1 (2-inch) segment ginger root, peeled
2 cups leftover cooked white rice
1 quart chicken stock (more if you like thinner congee)
Kosher Salt
1 cup cooked and cooled brown rice
Thinly sliced scallions, for garnish
Pork floss (get it from Chinatown, where it is called rousong), for garnish
Soft boiled eggs (optional)
Steamed bok choy (optional)
Directions
Put the ginger in a large pot with the cooked white rice, stock and a sprinkle of salt (not too much salt. The garnishes can be salty). Place the pot over low heat and cook, stirring every 20 to 30 minutes (or whenever you remember; it will be easier to remember once you start smelling it), until the rice is fluffy, about 40 to 60 minutes. Adjust your stock/rice ratio depending on how thin or thick you like your congee. I like mine as thick as the runniest scrambled eggs.
Stir the cooked brown rice into the congee.
Scoop the congee into individual bowls, and top each serving with scallions, pork floss, a soft-boiled egg (if using) and some steamed bok choy (if using).
This recipe was originally posted in Edible Philly. See the full piece here.
To learn more about Kiki, follow her on Instagram, visit her website, or purchase her line of sauces at poidogphilly.com.