Purple Yam Congee with Walnuts and White Fungus
A Sweet Congee with a Complex Texture
Purple yam congee with walnuts and white fungus is commonly seen throughout Guangdong. Its main ingredients are purple yam, walnut kernels, snow fungus, and rice. The purple yam imparts its beautiful color to the congee in a treat for the senses. It has a sweet flavor and smooth mouthfeel, while the snow fungus adds a slight al dente texture. The walnut kernels add aroma and flavor to a congee that is refreshing, tasty, soft, smooth, and sticky. All of the ingredients replenish heat in the body, and are suitable for long-term storage.
Nutritional Effects
Purple yam congee with walnuts and white fungus strengthens the stomach and enriches the blood. It aids expectoration and helps with recuperation. It invigorates the spleen and relieves intestinal discomfort, makes for a more healthful and beautiful appearance and strengthens the immune system. It aids coughs caused by heat and dryness in the lungs, regulates menstruation in women, and helps to treat gastritis, constipation, and anemia.
Ingredients
- 1/2 cup (100 grams) rice
- 1 ounce (20 grams) walnut kernels
- 1/2 ounce (15 grams) snow fungus
- 1/3 pound (150 grams) purple yam
Seasonings
- honey to taste
Cooking Directions
- Wash the rice and soak it in water for 30 minutes. Break the walnut kernels into pieces. Soak the snow fungus in warm water, removing the stem and tearing it into small pieces. Peel the purple yam, wash, and cut into small chunks.
- Put water in a pot and bring to the boil, then add the rice and boil again.
- Add the purple yam and bring to the boil.
- Add the snow fungus and reduce to a simmer for 40 minutes.
- Once the rice grains start to split open from the middle, add the walnuts and stir, then turn off the heat.
- Add the honey.
- Tip: Allow the congee to cool to below 140°F (60°C) before adding the honey in order to avoid damaging its nutritional effects.