Name: Totally Terrific Turmeric Ginger Pepper Porridge
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Cuisine: Chinese
Ingredients: Large knob of ginger, about 80g, skin removed and sliced; 8 cloves garlic, minced; 5 shallots, sliced; 3 tablespoons dried shrimp (omit for vegan option); 1 tablespoon sesame oil; 2 cups rice; 1 teaspoon turmeric powder; 10-12 cups water, adjust accordingly; 1 cup raw peanut with skin on; 1 teaspoon white pepper; 3 cubes chicken stock (or cubed vegan stock); 1kg chicken breast, butterfly cut; 1 teaspoon salt; 1 teaspoon freshly cracked black pepper

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This keeper of a recipe for Turmeric Ginger Pepper Porridge came about one evening when both Matthew and I complained of having a dry cough – the worst thing to have when the whole world is worried about catching the coronavirus. (PS: Matt’s cough turned out to be nothing and I went to the doctor’s just in case. We’re fine, just FYI.)

We all know that turmeric, ginger and pepper have amazing health benefits and are a natural remedy for zapping any unwanted germies in the butt. Plus, they go great together. And just like that… Turmeric Ginger Pepper Porridge (say it fast 10 times! haha!) was born.

WHAT IS PORRIDGE?

Well, in the Asian sense of the word, porridge is made with rice that has been cooked with lots of water for at least an hour until the grains disintegrate to form a gruel-like mixture. It is a popular breakfast staple in Chinese cuisine. But is also eaten at lunch, dinner, supper and whenever one needs a hug or feels under the weather.

However, in the Goldilocks and the Three Bears sense of the word, porridge is oatmeal cooked in milk and sweetened with honey. Also tasty but not the same thing as this savoury Asian cousin.

If you haven’t tried rice porridge, don’t wait until you have the cold to make it. Do it now and it will help give your immunity a boost in these uncertain times.

ABOUT THE INGREDIENTS FOR TURMERIC GINGER PEPPER PORRIDGE

This Turmeric Ginger Pepper Porridge is power-packed with all kinds of good stuff. It is truly a holy trinity of anti-inflammatory awesomeness that scores a hat-trick on getting you on the mend.

TURMERIC

An ancient spice with medicinal properties, turmeric has somewhat of a Midas Touch… it turns anything and everything it touches a golden yellow. So be careful about staining your favourite white blouse with it.

Curcumin is the main active ingredient in turmeric. It has powerful anti-inflammatory effects and is a strong antioxidant. However, it is better absorbed by the body when combined with fat and piperine, found in pepper. Thankfully, this dish has both! Piperine is what gives pepper its heat and white pepper has more of it than black pepper.

WHITE PEPPER

Pepper also has anti-inflammatory properties, improves the immune system and can remedy a cold or cough by stimulating circulation and mucous flow.

GINGER

A rhizome and Matthew’s favourite Spice Girl (hahaha kidding, apparently he loved Posh Spice…which is odd because I’m more Sporty Spice with a splash of Scary), ginger aids digestion, reduces nausea, fights the flu and common cold. It also has powerful anti-inflammatory and antioxidant effects. Watch out germies!!!

CUBED CHICKEN STOCK

These stock cubes are super handy to have. They take up less space in your pantry than broth or stock, have a longer shelf life and provide more intense flavour for recipes in which you need to control the amount of liquids.

RAW PEANUTS

Most Chinese restaurants serve this as a condiment while you wait for your food to arrive. Here’s a tasty looking recipe for Chinese Fried Peanuts, that you may like to try. Once you buy a bag of these, you can add them to Chinese-styled soups, porridge or just enjoy them as a snack.

Peanuts are a great source of protein, for vegans especially. You can omit the chicken in this recipe and just enjoy the Turmeric Ginger Pepper Porridge with peanuts (or top with tofu instead) for a vegan variation of this dish.

THE HEALING PROPERTIES OF RICE PORRIDGE

It’s not just an old (Asian) grandma’s tale, rice porridge (or congee) really is a miracle cure for whenever you feel bummed out. Stress is an immune suppressor, which is why a soothing bowl of steamy hot porridge works wonders and is the ultimate comfort food.

Porridge is easy to digest and is a heart-warming dish for all kinds of ailments. Plus you can add other health-boosting ingredients to it like ginseng, goji berries, dates or other Chinese herbs. If you make it with homemade stock, you will also reap the bountiful bone broth benefits (too much alliteration huh?).

There’s a comforting sense of nostalgia about porridge. Every Asian child has fond memories of being nursed back to health with a bowl of porridge, whether by their mother or grandparent or both.

So, to put it simply, porridge is pure love and there is nothing more effective than the healing powers of lurrrrve, is there?

HOW TO STORE RICE

Before I get to the recipe, here’s a short tip on how to store rice. I learnt this trick from my former housemate. To ward off weevils and insects, place a few sticks of cinnamon or star anise in your rice container. This not only adds a subtle fragrance to your rice, it keeps the bugs at bay.

If you have bought an extra big bag of rice to tide you through this coronavirus situation, be sure it doesn’t go to waste. Add those cinnamon sticks and, if you have them in your pantry, throw in a few cardamom seeds too. It adds a lovely flavour to boring old rice if a few pods end up in the rice cooker. (Cardamom also wards off insects, by the way!)

OVEN-ROASTED CHICKEN BREAST

I always try to have a batch of cooked chicken breast in the fridge for quick bites and to make cooking a breeze. These came in handy to add some meaty protein to this beautiful yellow porridge. The recipe is below:

Ingredients:

1kg chicken breast, butterfly cut
1 teaspoon salt
1 teaspoon freshly cracked black pepper

Method:

First, butterfly the chicken breast. (Basically cutting it transversely in half so it’s less thick.) This not only allows the seasoning to be evenly distributed, it allows for faster cooking time.

Roast in the oven, covered for 20 minutes, at 220ºC/430ºF. Leave covered to rest for 15 minutes before slicing. Allow to cool before storing in a tupperware and keeping in the fridge.

The roasted chicken breast will keep for 3-5 days. Use it in salads, sandwiches/wraps, soups, noodles/rice bowls or on top of this gorgeous, cheery-coloured porridge.

Food For Thought

Porridge is a great way to stretch out your rice supply. 2 cups of uncooked rice yields 6 cups of cooked rice, enough to feed 4 people. But when making porridge, 2 cups of uncooked rice yields enough to warm the bellies of at least 6 people.

So, as we all try our best to weather the storm that is Covid-19 by staying at home, avoiding crowds and practising extra good hygiene, let’s also be considerate to others by not panic buying and hoarding food. The only way we can get through this is together, as one. Meanwhile, stay safe, happy and healthy.

Here’s some other budget-friendly recipes:

Ok finally, here’s the recipe. Let’s get cookin’, good lookin’!

Enjoy!

Totally Terrific Turmeric Ginger Pepper Porridge

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Author: Cheryl Miles
Total Time: 1 hour 25 minutes
Yield: 4-6 1x

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Description

Packed with antioxidants, this Turmeric Ginger Pepper Porridge is the ultimate comfort food for rainy days, when you are feeling ill, or to simply boost your immunity.

Ingredients

Scale

FOR THE PORRIDGE:

Large knob of ginger, about 80g, skin removed and sliced
8 cloves garlic, minced
5 shallots, sliced
3 tablespoons dried shrimp (omit for vegan option)
1 tablespoon sesame oil
2 cups rice
1 teaspoon turmeric powder
10–12 cups water, adjust accordingly
1 cup raw peanut with skin on
1 teaspoon white pepper
3 cubes chicken stock (or cubed vegan stock)

FOR THE CHICKEN BREAST:

1kg chicken breast, butterfly cut
1 teaspoon salt
1 teaspoon freshly cracked black pepper

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Instructions

FOR THE PORRIDGE:

Slice the ginger and shallots. Mince the garlic. Drizzle sesame oil into a large cast iron pot or stock pot. On medium high heat, sauté the ginger, garlic and shallots. If using dried shrimps, add this to the mix and fry until fragrant. Add the rice and toast lightly with turmeric powder before adding 6 cups of water. Add the peanuts.

Once boiling, reduce the heat to low and simmer for a total of 1 hour and 15 minutes, or until you get a gruel-like consistency. Gradually add more water a cup at a time once the rice has absorbed the liquids. Stir periodically to ensure it doesn’t burn at the bottom. Add the pepper and cubed chicken/vegetable stock.

Top with oven-roasted chicken breast or stir-fried firm tofu (also known as tau kwa) for a vegan option. If using uncooked chicken (boneless is recommended), you can chunk it into the pot as the rice is cooking.

Serve with cilantro, if you have (I was out!) or spring onion and crispy shallots (store bought). I have been obsessed with pea sprouts lately and add them to my salads or as garnishing.

FOR THE CHICKEN:

First, butterfly the chicken breast. (Basically cutting it transversely in half so it’s less thick.) This not only allows the seasoning to be evenly distributed, it allows for faster cooking time. Roast in the oven, covered for 20 minutes, at 220ºC/430ºF. Leave covered to rest for 15 minutes before slicing. Allow to cool before storing in a tupperware and keeping in the fridge. This will keep for 3-5 days. Use in salads, sandwiches/wraps, soups, noodles/rice bowls etc.