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Recipes, Summer Recipes

This is Chinese comfort food, nourishing and easy to digest. It is eaten in many parts of Asia but it can take people in the West a little out of their comfort zone. I have included some common topping options but if you would like to experiment with more specialised Chinese ingredients try including soaked cloud ear mushrooms, gouji berries, and red dates.

Using a good flavoured stock can help it taste more like a soup, or it can be topped with soaked dried fruits at breakfast. It is great for those who are under the weather but should be eaten by fit people too to help keep them that way!

Serves 1  |  Prep time: 15 mins  |  Cooking time: 50 mins

1 egg cup of short grain rice

8-10 egg cups of stock (or water)

Additional extras/toppings For a savoury porridge:
Shitake mushrooms, soaked and chopped
Wood ear mushrooms, soaked and chopped Peas

Spring onion, finely chopped
Roasted peanuts, chopped
Coriander leaves, chopped
Poached egg
Soy or chili sauce
A splash of raw sesame oil

For a sweet porridge:

Rock sugar if you can find it/ another sweetener Raisins, soaked
Dates, chopped
Almonds/cashews, soaked and chopped

P – the best food ever for inflammation
V – great for a delicate digestion and very soothing
K – enjoy but in moderation like all carbohydrate foods

Wash the rice well and soak for 15 minutes. This will get rid of excess starch. Drain the rice and place it in a pan with the stock and bring to the boil, allow to bubble for 5 minutes or so and then stir and turn the heat down so it is just simmering. Simmer for 40 minutes or until it has thickened. Serve with your choice of toppings.