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