Healing Congee
In Chinese culture, there’s a beautiful tradition known as zuò yuè zi or "sitting the month," where, for the first 40 days postpartum, a mother’s sole focus is resting, healing, and bonding with her baby. During this sacred time, family members step in to handle all the cooking, cleaning, and caring for other children which allows the new mom to fully recover and heal.
Perfect for Postpartum Nourishment
One of the most comforting and nourishing meals served during this period is congee; a warm, creamy rice porridge that’s been a staple for new mothers for centuries. It’s gentle on the digestive system, hydrating, and easily customizable with healing ingredients.
This version uses chicken bone broth for extra nutrients, along with fresh ginger for its anti-inflammatory properties. Topped with soft-boiled eggs, green onions, and a drizzle of sesame oil and/or soy sauce, this simple dish transforms into a bowl of warmth, nourishment, and comfort making it perfect for postpartum recovery or anytime you need a little extra care.
Congee
4 servings
Ingredients
1 cup raw long-grain white rice, thoroughly rinsed
7 cups chicken stock or chicken bone broth
1/2 teaspoon kosher or sea salt, plus more for seasoning
1 inch of fresh ginger, peeled and sliced thin
2 green onions, sliced
As needed, Sesame seed oil and/or soy sauce
4 eggs, soft-medium boiled
Procedure:
Rinse rice in a fine mesh strainer until the water runs clear.
In a large pot add stock or bone broth, rice, salt and ginger. Bring the mixture to a slight boil, then reduce the heat to a low simmer. Stir occasionally so that the rice doesn't clump or stick at the bottom.
Simmer the congee for about 45min- 1 hour or until the congee is thickened and creamy. You can add more broth or water if needed (you don’t want it to be dry).
Meanwhile, cook the eggs. Add cold water (enough to cover the eggs) to a small pot, add the eggs. Bring to a boil and cook for 3 minutes. Turn off the heat, take the pot off the stove, let the eggs sit in the water for another 3 minutes. Next take out of the water, run under cold water to cool, peel each egg and cut it in half.
Once done cooking, portion congee into bowls (or containers for later) and top off with sliced green onions, sesame oil, soy sauce, and boiled eggs.
NOTES
As the congee cools, it will become thicker. Add additional stock or water if eating/ reheating throughout the week.
This can be made overnight in the crockpot, simply add an additional 1 cup of water and cook on low for 8-10 hours