|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Contributed by: Bekki Shining Bearheart||Added: Sep 07, 2009 at 06:45 PM|
A multi-purpose (Breakfast/Lunch/Dinner) multi-BT/GT version of Rice Congee (gruel or Soup) with Stuff in...Congee is considered a medicinal food and the ingredients are composed using the Chinese energetics method of medicinal food preparation (5 element system). The grains used in these congees vary according to the medicinal effect desired.The rice gruel alone (little or no meat and some veg)is often used for convalescing patients. Millet, barley and other grains are also traditional, but the creamy consistency of rice congee is a real treat.The best thing about this recipe is that you can easily tailor it to a mixed group of blood types, since just about everyone can tolerate rice, and there are other grains that are multi-type friendly; and you just make sure there is a wide diversity of vegetables and meats on the table.
How to make it:
- 2 quarts Water
- 1/2 cup Rice (probably more of Millet, Barley, Quinoa)
- 1 knob of fresh ginger crushed
- 2 large cloves garlic peeled
- A few drops of sesame oil (if allowed by your type)
- A few drops of tamari (if allowed by your type)
For Broth you may add BT/GT compliant meat (lamb or beef ribs are good), poultry, fish, bones, organ meats, etc (traditionally made with dried fish or shellfish, chicken, pork or fresh fish bones)
Additional ingredients which are added later, as suits BT/GT:fresh, finely cut vegetables: mushrooms, bok choy, broccoli, cilantro, napa cabbage, asparagus, bamboo shoots, spinach, seaweeds, etc; tofu (may be cooked); lightly cooked meats, barbequed meats, chinese sausage; canned quail eggs or straw mushrooms; and slivered garlic, ginger and green onions. Seafood such as shrimp, and small pieces of fish.
Condiments: tamari, fermented tofu, hot oil, hot bean sauces, fermented vegetables etc. Some of these can be made at home (several good books available) or bought at an Oriental grocery. The advantage of home preparation is one can tailor them to blood type.
- Bring Water, Rice , ginger, Garlic, and any stock meats or bones to the boil in a covered pot.
- Cook over low heat until rice dissolves, and congee thickens and “climbs the side of the pot” (a Chinese saying!).
This rich thick soup is traditionally served in large flat soup bowls, with accompanying small bowls covering the table filled with all of the extras, including condiments, mentioned above. Eggs, fish and meat may be poached in the hot soup before serving. Congee is served hot enough so that the veggies get lightly cooked , this is a meal to be served when everyone is at the table!