My Turmeric and Ginger Congee Recipe

My mum grew up in Hong Kong, where she would always have “jook" or “congee” when she was in need of comfort – whether she was tired, emotional or sick.

So you bet she did the same thing for us. I remember every time I felt unwell as a child or had a bug, she’d pop a slow pot of congee on the stove and keep it simmering.

I’ve been trying to perfect a recipe for a while. This one takes the genius addition of cauliflower (thanks to Lucy Tweed from Every Night of the Week) and my mum’s trick of blitzing the rice to get that super gelatinous, thick consistency, to create what I think is the perfect congee. But the beauty of congee, just like your business, is that you can make both your own.

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6 serves

In a big pot, heat a good glug of olive oil on medium heat.

Add approx 1.5 cups brown rice, blitzed in a blender so the grains break up.

Blitz / chop 2 large cloves garlic (or 4-5 small), a good chunk of ginger and a chunk of turmeric (I go heavier than most!) then add to the pan.

Season with lots of pepper and a decent pinch of good quality salt.

Add 2 large carrots and 1/2 a cauliflower all chopped small to the pot (option to substitute the cauliflower for a good couple of handfuls of chopped mushrooms – preferably fresh Asian ones like oyster, but any will do).

Stir to combine.

Add 3 cups chicken or pork broth (I generally add frozen) and 5 cups water.

Increase heat to medium high and bring to a boil for 1 min.

Reduce to very low heat (like 1/2 low) and simmer for around 2 hours, stirring every 15-20 mins.

Serve with coriander, chilli sauce, a drizzle of tamari and sesame oil, and sesame seeds.

Option to also add a fried egg on top too!