Red Bean Congee
The Search for Better Taste in Red Bean Congee
Eastern medicine believes that, because the Cantonese have lived for so long in a damp and hot environment, they are prone to experiencing loss of taste, accumulation of internal fluids, and excessive oil production in the hair and face. This congee recipe assembles red beans, Job’s tears, buckwheat, and oats – four types of dehumidifying grains – along with sugar to sweeten the taste. With its ability to relieve many of the negative effects of living in a humid environment, red bean congee has become something of a “sacred dish” to the Cantonese people.
Chinese Red Bean Congee Made To Perfection
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Ingredients
- 1/4 cup (40 grams) red beans
- 1 ½ ounces (40 grams) Job’s tears (Chinese pearl barley)
- 1/4 cup (40 grams) buckwheat
- 3/8 cup (40 grams) oats
Seasonings
- 1 ounce (30 grams) white sugar
Please see measurements in grams to be more exact for all ingredients and seasonings.
Cooking Directions
- Rinse clean the red beans, Job’s tears, buckwheat, and oats, and let dry. Soak each overnight, in clean water.
- Place the soaked red beans, Job’s tears, buckwheat, and oats in a pot, adding six cups of water. Bring to boil under high heat, then turn off the heat and cover for 30 minutes.
- Turn back to high heat and bring to boil once more. Use a ladle to stir while cooking to prevent burning.
- Add the sugar and turn the heat back to medium-low. Allow to cook for 30 minutes.