Wild Mushroom Congee

Wild Mushroom Congee- Shitakes and maitakes bolster the immune system making this dish one of the most important therapeutic for fighting flu, colds, and life-threatening diseases.

Ingredients:

2 tablespoons safflower oil
1 cup rice (short grain or arborio rice preferred)
8 cups water or chicken broth
2 tablespoons safflower oil
1 ½ tablespoons chicken broth
1 teaspoon salt
8 cloves garlic
½ pound shiitake mushrooms, rinsed, drained, ends trimmed, and caps thinly sliced
½ pound cremini mushrooms, rinsed, drained, stem ends trimmed, and caps thinly sliced
3 tablespoons rice wine or sake
2 cups minced scallions

Garnishes:

Cucumber pickles
Dried pickled turnip
4 tablespoons minced scallions
3 tablespoons minced cilantro
Soy sauce
Black pepper

Directions:

Put rice in a pot and, using your fingers as a rake, rinse it under cold water to remove some of the talc, then drain in a colander.
Put the rice and water in a heavy saucepan with a lid. Heat uncovered until boiling. Reduce the heat to low, partially cover the pan, and simmer for 1-hour stirring occasionally. The resulting liquid will be thick porridge with the consistency of heavy cream.
Heat a wok or large, heavy skillet over high heat. Add the oil and heat until hot. Add the garlic and mushrooms and stir fry for 1-2 minutes, until slightly softened. Lower heat to medium-high and add the rice wine. Partially cover and cook for 3 ½ minutes or until the mushrooms are tender. Uncover and add the scallions, and cook, tossing to reduce liquid by half. Add Mushroom mixture to the cooked congee and mix. Serve with any of the above garnishes. (you could also add chicken or meat or veggies to cooked congee instead of mushrooms)

2. Pear Congee

This is a dish I love when my throat hurts before the onset of a cold. Its soothing and delicious and warming. It will treat coughing, ease throat irritation and congestion, alleviate dizziness and fever and dissipates poor appetite. A little honey is recommended. I often vary the fruit using apples, peaches, even berries.

Ingredients:

½ cup rice (preferably short grain but any will do)
5 cups of water
¼ teaspoon salt

Directions:

Put rice in pot and, using your fingers as a rake, rinse it under cold water to remove some of the talc, then drain in a colander.
Put the rice and water in a heavy saucepan with a lid. Heat uncovered until boiling. Reduce the heat to low, partially cover the pan, and simmer for 45 minutes stirring occasionally.
Prepare the recipe for poach pears in cinnamon syrup. After poaching pears remove the with a slotted spoon and cut them into ½ inch dice. Add the diced pears to the syrup and then mix into the porridge. Cook another 10 minutes. Mix and ladle into soup bowls and, serve.

Poached Pears in a Cinnamon Ginger Syrup

10 cups water
1 ½ cup sugar
2 cinnamon sticks
8 slices fresh, unpeeled ginger about the size of a quarter slightly mashed with the flat edge of a knife.
6 pears
2 lemons

Directions:

In a large pot, combine the water, sugar, cinnamon sticks, and fresh ginger. Heat until boiling, reduce the heat to low, and cook for 30 minutes so that the flavors marry.
Using a vegetable peeler or a paring knife, peel the pears, and rub the outside with cut lemons to prevent them from turning brown.
Squeeze the juice from the lemons and add along with the pears to the cinnamon liquid. Heat until boiling and reduce heat to low, so that the water barley boils. Cook uncovered for about 25-35 minutes, or until the pears are just tender. You can poke them with a knife to test them. Remove and place in bowl.
Transfer 3 cups of liquid to a smaller saucepan (discard ginger and cinnamon sticks) Heat until boiling, reduce heat to medium, and cook about 35 minutes, or until the liquid thickens slightly. It should be like syrup.

3. Immunity-Boosting Chicken Stock

This is a great start for a soup for Increasing immunity, fighting off the common cold/flu, strengthening bones, or counteracting frequent colds and fatigue.

Ingredients:

1 (2-inch) piece fresh ginger cut into 1/8 inch slices the width of a quarter
3 cloves garlic, crushed
1 leek, washed well and cut into 3-inch pieces
1-pound chicken bones
4 dried or fresh shitake mushrooms, rinsed,
6 medium-sized pieces, 20 grams Huang Qi

Directions:

Place all ingredients in a large pot and bring to a boil. Skim off the fat and oil that floats to the surface of soup as necessary.

Lower the heat and simmer gently, covered for 2 hours

Strain the broth through cheesecloth or fine mesh strainer, removing bones and herbs.

You can enjoy your stock immediately, store in the refrigerator for several days, or freeze for later use.

4. Huang Qi Shitake Vegetable Stock

Especially good for anyone who wants to increase immunity or who suffers from high blood pressure, high cholesterol, diabetes, or urinary tract infections.