I got this recipe from this months
Mothering Magazine. I LOVE this
magazine above all others, and get so excited each time it comes in the mail. I have learned so much from reading it...it
truly is my favorite of all advise.
I'm posting this recipe because it's so simple, and so yummy. The magazine calls it Energy Tonic Soup - but it's not very soupy....and great for when you need some comfort food and
something warm, or for a rainy day like we had today. Adelaide loved it, so I plan on making it again and again and maybe adding in different veggies or spices every now and then. Here is the basic recipe:
4 cups water or stock
1 chicken thigh with the bone (or 1/2 pound cubed tofu)
1/2 cup rice or barley
1 2-inch piece of
kombu seaweed (which by the way
I've been adding to all of our grains/beans)
1 bay leaf
1 teaspoon ginger, minced
1/2
tsp sea salt
1/4 teaspoon cumin
GARNISH: 2 scallions, chopped
In 3-quart soup pot , combine water, chicken, rice,
kombu, bay leaf, ginger, salt, and cumin. (If using tofu as
protein, add later). Bring to boil, lower heat to very low simmer and cook at least 3 hours, up to 8 hours. (Or place in crock pot and cook 8 hours on low). Add more water if needed -
Congee is a soft, thick dish, but not soupy. When cooking is completed, remove chicken bone. (If using tofu, add now). Check seasonings, add more salt if needed. Garnish with scallions.
Serves 2
Let me know if you try it and how you like it!