Every Sunday we go to my parents house to fellowship and have a Bible study. Upon arrival, in lieu of a traditional, “hello how are you doing?”, they are more likely to ask if we have had something to eat. Let’s face it, everyone is happier on a full tummy and nobody wants to be around anyone who is hangry.
For breakfast/brunch, my parents often make our favourite chicken congee (kao peak). It really is the Asian version of chicken noodle soup. The fresh Asian ingredients give it a little more zing and additional health benefits. It’s especially a great go-to soup for when you feel a cold coming on!
Chicken bone broth
There is a reason people have been historically prescribing good ‘ol chicken noodle soup for colds. Made from actual bone broth, it contains easily absorbable minerals like calcium, magnesium, phosphorus, and glucosamine. The naturally occurring gelatin “attracts and holds liquids, including digestive juices, thereby supporting proper digestion”. It also is supposed to stop cold and flu viruses in their tracks due to its’ anti-inflammatory properties. (Source mercola.com)
Ginger helps to eliminate intestinal gas by relaxing the intestinal tract. It also has antioxidant and anti-inflammatory effects. Pregnant women can especially benefit from ginger if nausea is one of your symptoms without harming baby. (Source www.whfoods.com)
In addition to keeping vampires, draculas and your husband at bay, garlic acts like a natural antibiotic, lowers cholesterol, and has antioxidant effects. “Garlic could potentially reduce fatigue during pregnancy, as well as destroy harmful bacteria, fungi and viruses”. (Source www.livestrong.com)
Cilantro is delicious and a natural cleansing agent. “The chemical compounds in cilantro bind to toxic metals and loosen them from the tissue”. It also has antioxidant and even anti-anxiety properties! Which is great during pregnancy. (Source www.globalhealingcenter.com)
This is my short cut recipe. I use a store bought rotisserie chicken because let’s face it all of the hard work is done and roasted chicken bones make a wonderful tasting broth. But you can tailor this recipe to your palette however adventurous or mild.
Prep time: 10 mins
Cook time: 0.5 hours
Serving size: 4
- 5 cups water or chicken stock
- 2 slices of fresh, peeled ginger
- 4 spring onions, diced
- 1/2 yellow onion, sliced
- 1 roast chicken
- 1 cup of jasmine rice
- 2 Tbsp vegetable oil
- 4 cloves garlic minced
- 3 bunches of cilantro save the roots
- 1 tsp fried garlic per serving
- chopped green onion
- 1 tsp chili oil
- Siracha to taste
- 1 tsp Soy sauce
- Rinse rice in cold water until water runs clear
- Separate chicken from bones and set meat aside.
- Wash cilantro thoroughly. Separate roots and chop leaves and stems.
- Add chicken bones, chicken stock/water, ginger, yellow onion and cilantro root into a large pot. Bring to a boil, add rice then lower heat and simmer covered for 30 minutes or until rice is cooked. Occasionally stir the rice and check to see if more water or stock if needed.
- While rice is cooking, mince garlic and fry in vegetable oil over medium heat until golden brown.
- When soup is done, remove the cilantro root, ginger, and chicken carcass.
- Ladle congee into a bowl and top with chicken, green onion, fried garlic, chopped cilantro a couple drops of chili oil and soy to taste. Siracha can also be added for extra kick!
Comment below. What are your favourite versions of chicken noodle soup or congee??
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