Hen and Ginseng Congee

A cornerstone of TCM postpartum recovery, this slow-cooked congee is designed to restore vitality, build blood, and nourish the deep reserves of a new mother's body.

TCM Intention: Replenish Qi, Warm the Middle Jiao, and Support Lactation

Ingredients (Serves 4)

1 organic hen (or whole local chicken), quartered
1 cup jasmine or short-grain white rice, rinsed
8 cups filtered water or bone broth
3-4 slices of dried Panax ginseng root
5-6 dried red dates (Jujube), pitted
2 inches fresh ginger, sliced thin
2 scallions, thinly sliced for garnish
Sea salt to taste

Instructions

In a large ceramic pot or slow cooker, combine the chicken quarters, rinsed rice, ginseng slices, ginger, and red dates.
Add the filtered water or broth and bring to a gentle boil, then immediately reduce heat to the lowest simmer.
Cover and cook slowly for 2.5 to 3 hours, stirring occasionally to prevent the rice from sticking to the bottom.
Once the rice has completely broken down into a creamy porridge and the chicken is falling off the bone, remove the chicken pieces.
Shred the meat, discarding skin and bones, and return the meat to the pot.
Season lightly with sea salt and serve warm, garnished with fresh scallions for a touch of vibrancy.

TCM Intention

Hen and Ginseng Congee

A cornerstone of TCM postpartum recovery, this deeply warming congee is designed to restore Qi and Blood after the exertion of childbirth. It is gentle on the digestive system while providing dense nourishment for healing and lactation.

To tonify Qi and Blood, warm the middle Jiao, and nourish the Essence.

Ingredients (4 Servings)

1 organic hen (or whole chicken), quartered
1 cup white jasmine rice, rinsed
8-10 cups filtered water or chicken bone broth
15g dried ginseng root (Ren Shen)
5 red dates (Jujubes), pitted
2-inch piece of fresh ginger, sliced
1/4 cup goji berries, soaked
Sea salt to taste
Spring onions and sesame oil for garnish

Step-by-Step Directions

Place hen, ginger, and ginseng in a large pot. Cover with water/broth and bring to a boil. Skim any foam from the surface.
Add the rinsed rice and red dates. Reduce heat to low, cover, and simmer for 1.5 to 2 hours until the rice has broken down into a creamy porridge and the hen is tender.
Remove the hen pieces. Shred the meat and return it to the pot, discarding bones and skin.
Stir in the goji berries and simmer for a final 5 minutes.
Season with a pinch of sea salt. Serve warm, garnished with spring onions and a drop of sesame oil.

*Note for Postpartum Moms: This congee is best enjoyed as a breakfast or first meal of the day to stoke the digestive fire (Agni) and provide sustained energy. Consume while warm to protect your interior Qi.

Ingredients

(serves 4)

1 organic whole hen (about 3-4 lbs), skin removed

1 tbsp goji berries (Gou Qi Zi), rinsed

1 cup organic white rice or sweet glutinous rice (soaked for 2 hours)

2-inch piece fresh ginger, sliced

Hen bone broth – 6–7 cups (see Hen Bone Broth recipe)

Sea salt to taste

10g whole dried ginseng root (sliced or whole)

Fresh scallions, chopped (for garnish)

6-8 dried red dates (Jujube), pitted

Toasted sesame oil (optional drizzle)

Step-by-Step Directions

This slow-cooked congee is a cornerstone of postpartum recovery, designed to gently restart digestion while deeply warming the center.

Step 01

Place the hen pieces, rinsed rice, sliced ginger, and ginseng in a large heavy-bottomed pot or a clay pot.

Step 02

Add the water or stock. Bring to a boil over high heat, then immediately reduce to the lowest simmer.

Step 03

Skim off any foam that rises to the surface to ensure a clean, clear flavor.

Step 04

Cover and simmer for 2 to 3 hours, stirring occasionally to prevent the rice from sticking to the bottom, until the rice has completely broken down into a creamy consistency.

Step 05

Stir in the red dates and goji berries during the last 20 minutes of cooking.

Step 06

Remove the ginseng root before serving. Ladle into warm bowls and season with a pinch of sea salt and a drop of toasted sesame oil.