Another lovely recipe from our friends at Mayway Herb Company! Rice congee, or porridge, is a traditional staple of Cantonese cuisine, whether it is “white” (plain, just rice) or with additional ingredients. It is also a recuperative food that can be supportive to recovery following a long period of illness. According to Chinese Medicine theory, congee nourishes vitality, engenders fluids and Yin and plain congee is said to calm the Liver. Connoisseurs of this humble food will rate it based on fluffiness, softness of the grains, and smoothness of the porridge. True to Cantonese cuisine, there is an art to its creation. This particular recipe nourishes the skin by tonifying the Blood, preserving Yin fluids and helping to heal skin that has been damaged from UV exposure and causing things such as so-called “old age spots.”

Job’s Tears, commonly made into many congees for convalescence, are sweet and bland, entering the Spleen, Lung and Kidney channels. The primary functions of Job’s Tears are to strengthen the Spleen and drain Dampness by promoting urination. White lotus seeds are sweet and astringent, tonifying the Spleen, Kidneys and Jing, while the two Qi tonics in the recipe, Chinese yam and Red dates, along with Goji fruit, also nourish the Yin and Blood to support and moisten the skin.

Enjoy this delicious recipe any time that you want to treat yourself to a delicious, easily digestible food and enhance your inner (and outer) beauty! Originally posted at Mayway.com

Photo of Chinese Herbs including Goji Berries, Red Jujubees, Lotus Seeds, Job's Tears, and Chinese Yam Root

Congee for Beautiful Skin

Job's Tears, commonly made into many congees for convalescence, are sweet and bland, entering the Spleen, Lung and Kidney channels. The primary functions of Job’s Tears are to strengthen the Spleen and drain Dampness by promoting urination. White lotus seeds are sweet and astringent, tonifying the Spleen, Kidneys and Jing, while the two Qi tonics in the recipe, Chinese yam and Red dates, along with Goji fruit, also nourish the Yin and Blood to support and moisten the skin.

Enjoy this delicious recipe any time that you want to treat yourself to a delicious, easily digestible food and enhance your inner (and outer) beauty!

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Prep Time 15

Cook Time 45

Soaking Time 3

Total Time 4

Course Breakfast

Cuisine Cantonese, Chinese, TCM Medicinal Foods

Servings 4 Servings

Ingredients

1 cup short-grained Asian Rice
10 g Job's tears (Yi yi ren or Coix lachryma)
15 g Lotus seeds (Bai lian zi, Nelumbo nucifera seed) peeled, plumule removed
10 g Chinese Yam Root (Shan yao, Dioscorea opposite root) fresh preferred
8 pc Red Jujubes (Hong zao, Ziziphus jujuba fruit) pitted
15 g Goji Berries (Gou qi zi, Lycium chinensis fruit)
Rock sugar or honey to taste
8 cups water

Instructions

Rinse and soak rice in cool water for 1 hour, drain
1 cup short-grained Asian Rice
Rinse and soak Yi yi ren and Bai lian zi in cool water for 3 hours, drain
10 g Job's tears (Yi yi ren or Coix lachryma), 15 g Lotus seeds (Bai lian zi, Nelumbo nucifera seed)
Wash and peel fresh Shan yao, slice (if using dried slices, rinse and cook for 1 hour, drain)
10 g Chinese Yam Root (Shan yao, Dioscorea opposite root)
Rinse Hong zao and Gou qi zi. Soak in warm water and set aside (remove pits from Hong zao after soaking)
8 pc Red Jujubes (Hong zao, Ziziphus jujuba fruit), 15 g Goji Berries (Gou qi zi, Lycium chinensis fruit)
Bring a pot of 8 cups of water to a boil.
8 cups water
When water boils, slowly pour in rice, stirring in one direction. Keep stirring until water becomes milky white and the rice grains have puffed out (about 5-8 minutes)
1 cup short-grained Asian Rice
Add other ingredients (including soaking water of Hong zao and Gou qi zi)
10 g Job's tears (Yi yi ren or Coix lachryma), 15 g Lotus seeds (Bai lian zi, Nelumbo nucifera seed), 10 g Chinese Yam Root (Shan yao, Dioscorea opposite root), 8 pc Red Jujubes (Hong zao, Ziziphus jujuba fruit), 15 g Goji Berries (Gou qi zi, Lycium chinensis fruit)
Bring to a boil then lower heat so that congee is lightly bubbling for about 45 minutes. Stir occasionally to avoid ingredients sticking to the bottom of the pot. (If you prefer thinner congee, add boiling water to the congee as it cooks.)
Add rock sugar or honey to taste
Rock sugar or honey to taste