A warm bowl of congee is one of those foods that asks very little of you. This postpartum congee recipe is soft, simple, and easy to reheat, which makes it a lovely thing to keep in the fridge during the first weeks after birth.
Congee is a rice porridge found in many Asian food traditions. This version uses rice, broth, ginger, and chicken for a gentle bowl that can be made ahead, shared with visitors, or eaten one warm spoonful at a time when the day is full.
Is Congee A Good Postpartum Meal?
Congee can be a useful postpartum meal because it is warm, soft, and easy to customize. Keep it plain and gentle, or add chicken, herbs, eggs, sesame oil, greens, or other toppings your family already likes.
This recipe is provided for general informational purposes only. Please check with your medical provider on what is best for you and your family, especially if you have dietary needs, allergies, blood sugar concerns, or a specific recovery plan.
Why We Like It For The Fourth Trimester
- Easy to reheat: make a pot once and warm small portions throughout the week.
- Simple texture: soft rice porridge can feel approachable when meals feel like too much work.
- Flexible toppings: keep it plain, or add chicken, eggs, scallions, sesame oil, greens, or other toppings you enjoy.
- Visitor-friendly: this is a practical recipe to ask a friend, partner, doula, or family member to make.
Ginger Chicken Congee
Ingredients
- 1 cup white rice rinsed
- 7 to 8 cups chicken broth bone broth, or water
- 1 to 2 inch piece fresh ginger sliced into coins
- 1 cup shredded cooked chicken or more to taste
- 1/2 teaspoon salt plus more to taste
- 1 teaspoon sesame oil optional
- Sliced scallions optional topping
- Soft-boiled egg optional topping
- Wilted spinach or greens optional topping
- Tamari soy sauce, or coconut aminos, optional topping
- Fresh herbs optional topping
Instructions
- Rinse the rice. Rinse the rice in a fine mesh strainer until the water runs mostly clear.
- Start the pot. Add rice, broth or water, ginger, and salt to a large pot.
- Bring to a boil. Bring the mixture to a gentle boil over medium-high heat.
- Simmer slowly. Reduce heat to low and simmer uncovered for 1 hour 30 minutes to 2 hours, stirring occasionally so the rice does not stick to the bottom.
- Adjust the texture. Add more broth or water if the congee becomes too thick. Keep cooking until the rice breaks down into a soft porridge.
- Add chicken. Stir in shredded cooked chicken and warm through for 5 to 10 minutes.
- Season and serve. Remove ginger slices if desired. Taste and add more salt. Finish with sesame oil and toppings if using.
Notes
How To Make This Postpartum Congee Recipe Your Own
- For more protein: add extra chicken, egg, tofu, or another protein your family enjoys.
- For more vegetables: stir in spinach, bok choy, mushrooms, carrots, or other soft-cooking vegetables near the end.
- For a richer bowl: add sesame oil, olive oil, avocado, or another fat that fits your preferences.
- For a milder bowl: use less ginger and keep seasonings simple.
Listen While This Simmers
While the congee cooks, listen to Prepare for Life After Baby with the Right Postpartum Support. It is a useful companion if you are thinking through meals, visitors, and the kind of help that would actually feel helpful.
Love this recipe? You may also like the full Postpartum Soups and Stews Collection.
Get More Fourth Trimester Kitchen Ideas
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The content provided in this article is provided for informational purposes only and does not constitute medical or other professional advice. Neither Sarah Trott nor Fourth Trimester Media Group LLC are liable for claims arising from the use of or reliance on information contained in this article.