Mulberry Leaf Congee with Kudzu and Loquat
Mulberry Leaf Congee - A Congee for Colds
Known as the “herb of the immortals”, mulberry leaf is the king of plants. It is famously said that “ginseng will replenish heat, and mulberry leaf will settle it”. Cantonese housewives love to use mulberry leaf in their soups and congees. In fall in particular, if family members catch colds and lose their appetites or do not wish to take medicine, then a bowl of mulberry leaf congee with kudzu and loquat will do just the trick.
Nutritional Information
The mulberry leaf, kudzu root, and mint in this congee can clear heat and produce saliva. The loquat leaf purifies the lungs and stops coughs. Sugarcane and glutinous rice can benefit the stomach and increase fluids. It is suitable for those suffering from common cold with wind-heat, fever, swelling of the larynx, blocked nose, thirst, and constipation.
Ingredients
- 3/4 ounce (20 grams) mulberry leaves
- 1 ounce (30 grams) kudzu root
- 1/2 ounce (15 grams) loquat leaves
- 1/4 ounce (6 grams) mint
- 1/2 cup (100 grams) rice
Cooking Directions
- Separate the mulberry leaves, kudzu root, loquat leaves, and mint. Wash them and cut them into pieces. Boil them in the necessary amount of water, strain the mixture and retain the liquid.
- Wash the rice, soak in fresh water for 30 minutes, then remove.
- Pour the rice water into a pot, add the appropriate amount of water, and bring to the boil. Add the rice and bring to the boil again, then reduce to a simmer and cook the rice until it forms a thick congee.
- Add the liquids from the boiled leaves, then cook for 15 minutes.