As winter settles in, we find ourselves in the heart of the Water season, a time to restore and replenish. According to Traditional Chinese Medicine (TCM), this season is all about embracing foods that support our kidneys, hydrate deeply, and warm us from the inside out. Congee, a classic, nourishing rice porridge, is a perfect way to ground yourself and honour this seasonal shift.

In TCM, congee is a beloved dish for promoting health and longevity. It’s gentle on digestion, allowing your body to absorb nutrients more readily, and provides a steady source of energy without overwhelming the system. Congee is also versatile, letting you incorporate seasonal ingredients that support your body’s needs through each season.

According to TCM, the Water season calls for foods that are dark in colour, naturally salty, hydrating, and nourishing. Think blue-black foods like mushrooms, naturally salty ingredients like seaweed, and grounding whole grains such as brown rice. Warming spices like ginger are perfect for adding a touch of heat.

INGREDIENTS
About 15 dried shiitake mushrooms

4 cups boiling water

1 cup brown rice (or 1/2 cup jasmine and 1/2 cup long grain brown rice)

3 cups water
3 cups chicken stock
5/6 slices of ginger

1/2 tsp salt

1 tbsp oyster sauce

1/2 tsp white pepper

1 tsp sesame oil

4 green onions, whites and greens chopped
Toppings:
Chilli oil and
Seaweed strips for serving


METHOD
Preparation (The Night Before or a Few Hours in Advance):
1. In a medium bowl, cover the mushrooms with boiling water. Place a small plate over the mushrooms to weigh them down, and soak until tender, about 45 minutes. Remove the mushrooms from the water, reserving the soaking liquid for the congee. Slice the mushrooms into 1/4-inch pieces, setting aside 1/2 cup for a crispy topping (optional).
2. Begin the Congee: In a medium to large pot, combine the mushroom soaking liquid with additional water, a pinch of salt, chicken stock, and rice. Bring to the boil, stirring occasionally. Reduce the heat to a gentle simmer.
3. Allow the mixture to simmer, stirring every few minutes to prevent the rice from sticking. After about 20 minutes, add the sliced mushrooms, oyster sauce, white pepper, sesame oil, and spring onions. Continue simmering, stirring occasionally, until the congee becomes thick and creamy, another 15 to 20 minutes. Add more water as needed for a thinner consistency if preferred.
4. Fry the Mushrooms for Topping (Optional): While the congee is simmering, heat olive oil in a medium frying pan over a low to medium heat. Add the reserved mushroom slices and fry until they’re crisp and golden brown, about 4 to 5 minutes. Remove from the pan and place on a plate lined with kitchen paper to absorb any excess oil.

TO SERVE:
Ladle the congee into bowls, topping with the fried mushrooms, a drizzle of chilli oil, a sprinkle of seaweed, and chopped spring onions.

STORAGE AND REHEATING TIPS
Store any leftover congee in an airtight container in the fridge for up to 4 days. As it cools, the congee will thicken; reheat it on the hob or in the microwave (2-3 minutes), adding a splash of water to achieve your desired consistency.