Snail Congee
Lower Blood Pressure and Strengthen Kidneys with Snail Congee
To Cantonese, eating congee is all about the potential health benefits packed in the recipe. There is a reason behind every single ingredient in Chinese food therapy. This snail congee has a sticky, smooth texture and a fresh taste which can help to reduce internal heat. Celery is full of nutrients, and can lower blood pressure, strengthen the kidneys, help to staunch bleeding, and strengthen the spleen and stomach. It is an excellent choice for those treating high blood pressure and illnesses in general.
Cantonese Kitchen Tips
Celery leaves have more carotene and vitamin C than the stem, so don’t throw away the tender leaves when eating.
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Ingredients
- 8 ¾ ounces (250 grams) cleaned river snail
- 1 ¼ cups (150 grams) japonica rice
- 5 ¼ ounces (150 grams) celery
- 1 egg
Seasonings (all to taste)
- scallions
- ginger
- salt
- Shaoxing wine
Please see measurements in grams to be more exact for all ingredients and seasonings.
Cooking Directions
- Cut the meat from the cleaned river snail and wash it, then add Shaoxing wine and leave to marinate.
- Wash the celery and cut into slices at an oblique angle. Chop the scallions and ginger.
- Soak and rinse the rice. Crack an egg into a bowl and whisk.
- Add water as needed to a pot and bring to the boil. Add the rice, snail, and celery, bring to the boil again, then simmer until it forms a congee.
- Pour in the egg. Add salt to taste. Sprinkle ginger and scallions, stir, and serve.
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