Juk or Congee Jook: natural healing food
Juk is rice porridge or rice cooked with enough water that it breaks down the rice, making it similar in consistency to oatmeal.
The basic recipe is to use 8-9 parts water to 1 rice (I usually wing it by simply taking a handful of rice, tossing it in a pot, and adding a lot of water)
So, use about 3/4 c. rice and 9 c. water. Bring to a boil, reduce heat to medium, and cook for about an hour stirring occasionally.
This basic recipe is very good for a first meal after stomach issues such as diarrhea or food poisoning because it very soothing to the system and can be the base for treating other illness:
chicken stock - for colds
garlic - for many things...strengthen immune system, purify blood, as antibiotic, etc
ginger - aid digestion (breaks down proteins and fat), helps morning sickness and motion sickness
dried tangerine peels (not oranges) - especially good for nausea and bloating
Chinese angelica (dang gui...female ginseng) - strengthens blood, female reproductive organs, regulates menstration
Chinese Astragalus Root (huang qi) - stomach ulcers, diabetes, high blood pressure
Congee is a traditional breakfast in many countries and can also be used in other meals by adding meat, or leafy veggies. It has been and still is used by many Asian families, the first solid food given to babies.
I like to put one egg in it when it is done or nearly done, along with salt and pepper for breakfast.