Lotus Root Congee
The Search for Better Taste Through Lotus Root Congee
In the fall, when the air is cool and brisk, the body can easily suffer from what is called “dry fire” in Chinese medicine – during these times, the lotus root can help the body relieve internal heat, promote healthy fluid secretion, and regain taste. As early as Shennong’s Compendium of Materia Medica, three scrolls of pharmacological information published during the Han dynasty, it has been said that the lotus root can help one regain spirit and energy, as well as cure diseases and reduce certain aspects of aging. There is even a popular Chinese saying which states “men should eat chives, and women should eat lotus” to stay healthy.
Many Chinese also believe that in lotus root congee, the brown sugar and lotus root add coolness to the dish, and therefore can provide relief to women who are menstruating.
Ingredients
- 1/2 pound (250 grams) lotus root
- 1/2 cup (100 grams) cooked rice
Seasonings
- brown sugar, to taste
Cooking Directions
- Peel and wash the lotus root, and cut into approximately 0.3 in2 (2 cm2) cubes.
- Rinse clean the rice, and soak in water for a half-hour. Scoop out the rice and allow to drip dry.
- Pour the water used to soak the rice into a pot, and add water as needed. Bring the water to boil and pour in the rice. When the water again reaches boiling, turn to low heat and continue to cook until the rice grains expand.
- Add the lotus root cubes to the pot, and cook until low heat for an additional 5 minutes.
- Finally, add in the brown sugar.