Immune-Boosting Congee Recipe: 5 seasonal variations

What is Congee?

Traditional Medicine in a Bowl

Congee (or “jook” in Cantonese) is more than just a comforting grain porridge—it's a therapeutic food that has been used in Traditional Chinese Medicine for centuries. Made by simmering grains in a large amount of water until it breaks down into a creamy consistency, congee is exceptionally easy to digest, making it ideal for extracting maximum nutritional benefit with minimal digestive effort. This gentle cooking process transforms simple grains into a warming, nourishing dish that strengthens digestive qi—the foundation of strong immunity according to TCM.

what grains work best with congee?

Feel free to experiment with different grains as each will bring a different therapeutic value, texture, and feel. Traditionally, millet or rice were used, however, there are many options and you can tailor the recipe to fit your palette and dietary needs.

• white rice

• brown rice

• glutinous/sweet rice

• millet

• barley

• Job’s tears

• amaranth

• oats

• cornmeal

How to modify your congee, based on the season:

Spring (Supporting Liver and Gallbladder)

• Fresh ginger: Disperses lingering cold while supporting upward spring energy

• Leafy greens (added just before serving): Supports the Liver's detoxification function

• Scallions: (added just before serving) Releases stagnation and promotes the smooth flow of qi

• Shiitake mushrooms: Strengthens immunity while supporting Liver function

• Lemon zest: (added just before serving) Brightens flavor while moving Liver qi

Summer (Supporting Heart and Small Intestine)

• Goji berries: Nourishes blood and supports Heart function

• Fresh mint (added just before serving): Cools and calms the system

• Red dates (jujubes): Tonifies qi and blood without creating excess heat

• A small amount of cooling fruits: like berries (added as garnish)

• Lotus seed: Strengthens the Heart and calms the spirit

Late Summer (Supporting Spleen and Stomach)

• Sweet potato: Strengthens digestive qi and provides sustainable energy

• Yi Yi Ren (Job's tears): Strengthens the Spleen and removes dampness

• Carrots: Supports the digestive system while adding natural sweetness

• A small amount of honey: (added just before serving) Tonifies the middle burner (digestive system)

• Astragalus slices: Builds defensive qi (remove before eating)

Fall (Supporting Lungs and Large Intestine)

• Asian pear (added just before serving): Moistens the Lungs and clears heat

• White fungus (tremella): Nourishes yin and moistens dryness

• Almonds: Stops cough and lubricates the intestines

• A small drizzle of honey: (added just before serving) Moistens and supports Lung yin

• Daikon radish: Clears heat and supports lung function

Winter (Supporting Kidneys and Bladder)

• Black sesame seeds: Nourishes yin and provides warming energy

• Walnuts: Tonifies Kidney energy and warms the system

• Bone broth (used as cooking liquid): Deeply nourishing for Kidney essence

• Ginger: Provides warming energy essential for winter

• Chinese yam (Dioscorea): Strengthens the Kidneys and Spleen

Adding these ingredients to your basic congee recipe doesn't just enhance flavor—it transforms a simple dish into personalized medicine, offering gentle yet effective immune support aligned with the energy of each season.

Print

With ImageWithout Image

Immune-Boosting Congee

Yield: 3-4

Author: Caitlynn Bohman

Prep time: 5 MinCook time: 2 HourTotal time: 2 H & 5 M

This recipe is adapted from Ancient Wisdom, Modern Kitchen by Yuan Wang. It is a simple congee recipe, to which you can then modify based on the time of year from the seasonal ingredients listed above!

Ingredients

Basic Foundational Congee Recipe (to be modified with Seasonal Ingredients)

• 1/2 Cup of grain
• 4-5 Cups of water
• Pinch of salt

Spring Congee Ingredients (select a few from the list)

• 1 inch piece of peeled fresh ginger, grated or minced
• 8 ounces of shiitake mushrooms, sliced
• Generous handful of leafy spring greens (stirred into pot just before scooping into bowls)
• 1-2 scallions, chopped (added as a garnish)
• Lemon zest (added as a garnish)

Summer Congee Ingredients (select a few from the list)

• 10 dried Chinese red dates (pitted is best, or take care when eating!)
• 1/4 Cup goji berries
• 1 heaping tablespoon of lotus seeds
• A small amount of cooling fruit, such as berries, mangos, or citrus (to be added to the bowls of congee right before serving)
• 5-6 leaves of fresh mint, sliced into thin ribbons (added as a garnish)

Late Summer Congee Ingredients (select a few from the list)

• 1 small Japanese sweet potato, peeled and cut into bite-sized chunks
• 1 heaping Tbsp of Job's Tears (yi yi ren)
• One carrot, diced
• 10g of astragalus, sliced
• A small amount of honey (1-2 tsp per bowl, to be added once congee is dished)

Fall Congee Ingredients (select a few from the list)

• 8 oz. Lion's mane mushroom
• 1 daikon radish, sliced
• 2 tbsp raw almonds, sliced
• 1 asian pear, cut into bite-sized chunks (added to pot just before dishing)
• A small amount of honey (1-2 tsp per bowl, to be added once congee is dished)

Winter Congee Ingredients (select a few from the list)

• Bone broth instead of water as the cooking liquid
• 1 inch piece of peeled fresh ginger, grated or minced
• 1/3 C chopped walnuts
• 2 medium pieces of dried Chinese Yam (shan yao)
• 1 Tbsp black sesame seeds

Instructions

1. Mix the grain, water, salt, and any other seasonal ingredients (unless otherwise noted to add after cooking or used as a garnish) together in a pot and bring to a boil. Reduce the heat to a simmer and cook on low heat for 1.5 to 2 hours. You may add water if needed. The texture should be like a soft porridge as opposed to sticky rice.
2. Add any of the ingredients to the pot that need to be stirred into the hot congee after cooking. Turn off the stove top, or, lower to keep warm setting if not eating immediately.
3. Scoop into bowls and top with the rest of the seasonal ingredients that are serving as a garnish or topping.