Snow Fungus Congee

A Sweet Combination – Snow Fungus Congee with Beans and Dates

Snow fungus congee is fine, sweet, and refreshing. The adzuki beans and mung beans complement each other for a soft, sticky, smooth, sweet mouthfeel. The stickiness of the millet and Job’s tears goes together with the mild freshness of the snow fungus. The dates are sweet and refreshing, and the congee base is also soft and smooth, with a pure aroma and sweet smoothness.

Nutritional information

Snow fungus congee strengthens the spleen and invigorates the blood, increasing yin and moistening the lungs. It strengthens the stomach and fortifies the blood, aids the complexion, and prevents and fights illness. This congee is particularly appropriate for the spring, and helps with anemia, lung heat, gastritis, constipation, chronic geriatric bronchitis, and poor appetite.

Ingredients

1/2 cup (100 grams) rice
1 ¾ ounces (50 grams) adzuki beans
1 ¾ ounces (50 grams) mung beans
1 ounce (30 grams) Job’s tears
3/4 ounce (20 grams) millet
3/4 ounce (20 grams) snow fungus
1/4 ounce (10 grams) candied jujube
1/4 ounce (10 grams) date
1/4 ounce (10 grams) goji berry
1/4 ounce (10 grams) ginkgo

Seasonings

honey to taste

Please see measurements in grams to be more exact for all ingredients and seasonings.

Cooking Directions

Rinse the adzuki beans, mung beans, and Job’s tears, and soak in fresh water overnight. Wash the rice and soak in fresh water for 30 minutes. Soak the snow fungus in warm water, remove the stems, and tear into small pieces.
Wash the millet, candied jujubes, and dates, and cut into pieces. Wash the goji berries and ginkgo and remove their shells and seeds.
Place the appropriate amount of water in a pot and bring to the boil. Add the rice, Job’s tears, millet, adzuki beans, mung beans, and ginkgo, bring to the boil, then reduce and simmer for 30 minutes.
Add the snow fungus, candied jujube, and dates, and cook for another 20 minutes.
Cook until the rice begins to break down, add the goji berry, and cook for a little while longer.
After allowing it to cool, add honey to taste, and serve.