Chicken and Ginger Congee

Congee is the dish most Chinese households turn to when someone isn't feeling quite right — rice simmered far longer than usual, with plenty of water, until it breaks down into something soft and almost soup-like. Fresh ginger added throughout the cooking adds warmth without adding any real spice or heat.

Because it's plain, low in fat, and easy to digest, congee is often the meal people managing acid reflux or ulcer discomfort find easiest on the stomach compared to heavier or more acidic breakfasts. Shredded chicken breast stirred in near the end keeps it filling without adding much fat, and using only scallion greens rather than the bulb keeps it gentle for anyone managing a low-FODMAP diet.

Top it however you like — extra scallion, a drizzle of sesame oil, a soft-boiled egg — but it's genuinely good on its own, straight from the pot.