As the season changes and the temperature drops, the body must adjust, and digestive upsets, diarrhea and constipation are common. Foods that are easy to digest and easily absorbed are recommended. WITH autumn coming, it’s time to nourish the organs and keep them moist in the cool, dry season.

The solution is thousands of years old, and it’s been in our doctor’s bag all along. In terms of cooking congee, in Chinese cuisine congee is usually divided into normal congee and alternative congee. Alternative congee, on the other hand, includes the addition of all sutab prep reviews kinds of ingredients, resulting in a diverse array of congee that range in taste from savory to sweet and everything in between. Congee is so full of nutritional value that it used to be called “congee of the immortals” and “the most nourishing food in the world”.

KON -jee) is a type of rice porridge or gruel eaten in Asian countries. When eaten as plain rice congee, it is most often served with side dishes. When additional ingredients such as meat, fish, and flavourings are added while preparing the congee, it is most often served as a meal on its own, especially for people who are ill. Names for congee are as varied as the style of its preparation. Despite its many variations, it is usually a thick porridge of rice largely disintegrated after prolonged cooking in water. In Singapore, Teochew porridge or Singapore-style porridge is a version of Singapore congee.

Only if that did not eliminate the patient’s disease should the treatment progress to using acupuncture or herbs. If you are using congee due to a stomach bug, severe illness, or have a very compromised digestive tract skip the add-ons listed below. Instead, keep it simple with extra stock, rice, a veggie, and minimal spices.

Most people had never heard of it and didn’t know anyone who had tried it. Congee is an Asian comfort food, the equivalent of rice porridge. In China they say that the longer the congee cooks, the more healing it becomes, especially if you make it with a home made broth. Most of the time, kiriya, kurakkan kenda, sawu kenda, pol kiri kenda and kitul piti kenda are used as sweets. Sugar, candy, dates, raisins, cashew nut, jaggery, and treacle are among the ingredients that may be added to sweeten these congees.

Since congee is made of rice, it’s good for anyone who’s on a gluten-free diet. And while the base itself is rice and therefore a carbohydrate, it’s what you put in it that matters—as is the case with overnight oats and grain bowls. When you load your congee up with ingredients like lean animal protein or tofu, vegetables, fresh herbs, and a runny egg, it’s a well-rounded meal. And the Odia kanji, which unlike its brethren across India, is made with peja or fermented rice water.

The varieties of Cantonese congee are immense – pork liver congee, fish congee, Sampan congee, pork innards congee, and many other congee dishes have come from Guangdong. In the state of Andhra Pradesh, it is called ganji in Telugu. Ganji is made by boiling rice in large amounts of water and then the filtered liquid is known as Ganji. Ganji mixed with buttermilk is believed to add to the flavor, and is also suggested by doctors for patients with ailing health.