Recovery Day Congee
☯️ Recovering from a night out the ✨chinese way✨ for those days when you work hard but party harder ⛑️
Alice Sun (@alicecsun) shares a unique view into her life through the ways she uses food to nurture wellness, cross cultural divides, and bring people together, all through the medium of storytelling.
Alice Sun•
March 16, 2026
When your partner is blessed with never getting hangovers, all you can do to try to keep up is get really good at recovering…a skill i’ve honed over the almost ten years we’ve been together 🤭
this congee has saved me during those days afters when everything’s spinning, you need to drink water + the electrolytes, and battling nausea at the same time 😵 it’s gentle enough on the system while hydrating at the same time. topped with some of my favorite toppings my grandpa gave me growing up, and just a little chili oil to give me a little kick to start my day.
the tea egg is when i have a bit of extra time that day — it’s so worth it. you can use pre made tea spice bags or easily make your own with whatever black tea you have on hand, plus some soy sauce and additional seasoning to get that addictive flavor. the earthiness of the tea also helps to calm my tummy.
here’s how to make your own congee for those mornings after!
Ingredients (13)
Ingredients (13)
Toppings I used
Instructions
Start by washing the rice (½ cup), then adding to a pot with the chicken stock (½ cup) and water.
Rehydrate the shiitake mushrooms (3) if using dried, by soaking in very hot water for at least 15 mins, then add to the rice, along with the ginger slices (2 slices).
Bring everything to a boil, then simmer for 45 mins to an hour until it reaches the consistency you want.
While the congee’s going, boil the eggs (2) in regular water to the consistency you want ~6 mins for soft boil, 8 mins for hard boil.
Once eggs are boiled, place them in an ice bath to stop the cooking process, leaving them for 5 mins.
Tap the eggs gently with the back of a spoon so the shell is nicely cracked but not completely broken.
Separately, bring water (3 cups) to boil with the tea egg spice packet (1 pouch).
Once the water’s darkly colored, add to a tupperware container or bowl along with soy sauce (3 Tbsp).
After the mixture has cooled a bit, add the eggs back to it and let it marinate for 2 hours at least (best overnight).
Peel the eggs and serve with the finished congee, with a bit of chili oil, crisp, aonori, pickled cucumbers, and pork floss.
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