Each morning in Beijing started with an abundant continental breakfast at the Oriental International Hotel. It was a nice way to get acclimated to the Chinese style of breakfast of savory congee, noodles, and bao zi while still having Western options, including coffee, cereal and croissants. Congee is a rice porridge to which condiments are added, depending on your preferred taste. In Traditional Chinese Medicine, a warm, cooked breakfast is preferred to a cold cereal as it’s better for the spleen and stomach, which is the source of energy, blood and qi for body. It strengthens the digestion, warms the digestive organs, improves the metabolism, and helps eliminate excess fluids. It can be especially beneficial for fertility issues and digestive disorders.

Overall, the Chinese breakfast is more flavorful and savory than a typical Western breakfast, involving ingredients like ginger, garlic, scallions, fermented and pickled veggies.  The bao zi is a steamed bun filled with a variety of ingredients.  The dough is airy and kind of sweet.  Delicious.  Even though I didn’t always know what I was eating (a common theme in my eating adventures in China), I loved trying all the different flavors and foods. After the initial curiosity, however, I realized my morning taste buds weren’t always ready for such a flavorful wake up call.  I missed my Paqui breakfast tacos.  

However, upon returning to the States, I found myself wanting to expand my breakfast options beyond the Austin staple of breakfast tacos. Congee is so simple to make on the stove top and even simpler if you have a rice cooker.

Congee Recipe

For the rice cooker method of congee: add the recommended amount of rice and fill the water up to the porridge line and hit the porridge option on the menu. The rice cooker will turn off before all the water has been absorbed, leaving you with the right consistency.

For the crockpot method of congee: add one cup of organic rice to 8 cups of water. Cook on low overnight or on high for 4-6 hours until it has a soupy consistency.

For the stove top version of congee:

1. Add 1 cup of organic rice and 7-8 cups of water to the saucepan.
2. Bring the mixture to a boil, then reduce to a simmer, keeping it partially covered.
3. Continue to simmer for 1 1/2 hours. Stir the rice occasionally – the more frequently you stir, the creamier the rice will become.  If it is getting too thick, add more water.
4. Remove from the stovetop when the rice has reached the consistency that you prefer.
5. Variations: Make it sweet or savory depending on your mood and tastebuds.  Instead of water, use chicken stock.  Stir in an egg to make a breakfast version.  Add dried fruit, almonds, ground flax seed and coconut oil or butter.  Congee can also be a lunch or dinner by adding in leftover chicken with spinach and mushrooms. Season it up with garlic, onions, chili paste, or soy sauce. The options are endless!

If you want to improve digestion, metabolism, and fertility, skip the breakfast tacos and try some congee!