This is a simple and nourishing soup that you can enjoy any time of the day. 

I regularly make mine with skinless organic chicken thighs but this is the sort of soup you can swap and change to whatever ingredients you have on hand.

I also love pouring in lightly beaten egg just at the very end before serving which makes wonderful egg noodles and adds another texture and flavour component that’s delicious.

Traditionally congee is made with rice added to the stock, which helps add density, but what I also like to do is cook my whole grain or seed separately which makes it easier to control portions. I

also love to switch between using brown rice, quinoa and even whole barley that adds more flavour and a delicate chewiness.

The aromatics are really simple, clean and straight forward with just a few drops of toasted sesame oil added at the very end.

What’s good about it:

• Adding protein such as the chicken, quinoa and egg will give your body essential amino acids it needs to heal, repair and nourish.
• Quinoa will also supply quality carbs to replenish glycogen stores your body needs for energy.
• Aromatics such as coriander and ginger will act as an anti-viral.

Serves 4

600 g skinless chicken thighs (about 6 thighs)  (see notes)
1 litre water
1 litre vegetable  or chicken stock
2 cups quinoa  – cooked
2 free range / organic eggs
1 bunch coriander leaves, chopped
4 spring onions, sliced
1 Tablespoon finely shredded ginger
1 Tablespoon tamari soy sauce – or to taste
white pepper to taste
few drops toasted sesame oil

Combine thighs, water and stock into large saucepan.
Add ginger
Simmer over a low heat with a lid on for 1 hour.
Remove chicken and chop finely with knife then return back into stock.
Stir in beaten eggs and season with soy sauce and white pepper to taste.
Divide quinoa into serving bowls and ladle soup over.
Garnish top with spring onion, coriander and a few drops of sesame oil.
Serve immediately and enjoy.

Notes:

• Vegetarians can use tofu or sauteed tempeh in place of the chicken.
• Aromatics such as pandan leaves and garlic can be added to the cooking water.
• Quinoa can be replaced with brown rice, buckwheat, whole barley or even just extra vegetables.
• Chili can be added for a little heat if you like.
• Duck can be used in place of chicken. You can choose to add it in raw state at start of cooking, or use 100 % stock in place of water and top with BBQ shredded duck when serving.
• Addition green vegetables such as broccoli, spinach or kale can be added to this soup 5 – 10 minutes prior to serving.

To Cut down on Cooking time:
Use 100 % stock to replace water.
Use sliced chicken breast in place of thighs….or tofu or beans if vegan and simmer for 5 – 6  minutes total cooking time that is needed.
Can be served up in about 10 minutes from start to finish using this method.