Nausea is my normal

So, after being nauseated all night and well into today, I decided to throw together a pot of chicken jook, also known as congee or rice porridge. The following is my fail safe recipe for a small pot of maybe 4 to 6 servings.

2 boneless, skinless chicken thighs

1 carton of sodium free chicken broth or stock

1/2 a cup of rice, short grain, long grain, does not matter just rinse well first.

1 – 2 tsp of minced ginger

1 – 2 tsp of minced garlic

1 tbl sesame oil

fish sauce (to taste)

Chinese red vinegar (to taste)

1 – 2 tbl of sugar

salt and pepper (to taste)

Add sesame oil to bottom of instant pot pot, turn on the sauté function and sauté ginger and garlic for about a minute. Turn off sauté function and add carton of broth, rinsed rice and two chicken thighs. Thighs can be thawed or frozen, either works, but it is best to get some with a little fat on them for flavor. Cover instant pot, close vent and set on Manual pressure for 20 minutes. When the pot beeps, allow it to do a natural pressure release for about 10 minutes before venting. Stir in a drizzle of fish sauce, drizzle of chinese red vinegar, sugar, salt and pepper. Ladle up a bowl and top with sliced green onions, hard boiled egg, sesame seeds…whatever toppings sound good.

This always makes me feel so much better, and I use it when I have not eaten and am nauseated or when I have the flu or a cold.


Rice, Rice, Baby

I looked up a bunch of recipes for Omurice, a Japanese and Korean comfort food, and then devised my own recipe based on what I researched. This was the result.


Cricket-Style Omurice

1 tbl toasted sesame oil

1 small bunch of scallions, diced

1 lb lean ground beef (you can use ground chicken or pork here as well, any will work)

2 bags of steam in the bag brown rice

1 tbl grated ginger (I always have a jar of fresh grated ginger on hand, but powdered would work too, just use maybe a tsp or two of powdered)

generous squirt of low-sodium soy sauce

generous squirt of seasoned rice vinegar (I used a roasted garlic variety)

decent shake of garlic powder

generous pinch of gochugaru (Korean red pepper flakes…though you can use any red pepper if you wish, or none at all)

1 bag of your favorite frozen mixed veggies (I prefer the traditional mixed veg of carrot, peas, green beans and corn)

1/4 – 1/3 cup of ketchup (I prefer the natural no fructose kind)

beaten eggs


Add sesame oil & diced scallions to a well heated wok pan. Saute for 10 minutes before adding ground beef. Crumble well and add soy sauce, ginger, vinegar, red pepper flakes and garlic when it is almost completely browned. Add steamed rice and mix well, sauteing for another 10 minutes until most of the moisture has cooked away. Add steamed veggies & ketchup, mix again. Remove from heat.

Add one to two beaten eggs to a well oiled omelet pan and allow to cook on both sides.

Serve generous scoops of rice mixture topped with an omelet and additional drizzle of ketchup. It’s fun to use the bottle to draw ketchup designs on the omelet too.

Makes 8 portions. (This is even better the next day, just reheat the rice and make a new omelet)