nettles congee

How to Make a Stinging Nettles Congee

Simply make a congee (which is just rice simmered in broth), add in your stinging nettles at the end of the simmering and season it to taste with any of the common congee seasonings listed in the ingredients. Delicious and medicinal!

Course Main Course, Soup
Cuisine Any
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 servings
Author Craig Fear


For the congee:

  • 1 cup white jasmine rice
  • 2 quarts chicken broth pork broth or beef broth
  • 12 ounces wild nettles, about the amount in a bag of spinach
  • 8 servings any protein of your choice eggs, chicken, pork meatballs, etc

Common congee seasonings, to be added to individual bowls

  • Fish sauce
  • Soy sauce
  • Fresh ginger, sliced into matchsticks
  • Scallions, sliced
  • Fried onions
  • Fried garlic
  • Fresh chiles or chile flakes or chile sauce, such as sriracha
  • Bean sprouts
  • Fresh cilantro chopped
  • Fresh chives chopped


  1. Bring the rice to a boil in the broth and immediately reduce the heat to a very gentle simmer. Cover and continue simmering for 60-90 minutes, stirring frequently to prevent sticking, until rice breaks down and forms a porridge-like consistency. This can be thick or thin, depending on how you like it. Add a little less broth or simmer it a little longer with the cover off for a thicker consistency or vice versa.
  2. When the congee is ready, simply add the nettles and simmer another 5 minutes or so until they're fully wilted. They will lose their sting when exposed to heat and are safe to consume.
  3. Ladle congee into individual bowls and add any seasonings, in any combination you want, to taste.