Mai Dong, Sha Shen and American Ginseng Congee

Why people make this congee

When the seasons turn, plenty of folks find their nose gets dry, stuffy and over-reactive. In traditional Chinese food therapy, allergic-type nasal symptoms are tied to the lungs, spleen and kidneys not moving qi smoothly. This congee leans on three gentle herbs to moisten the lungs and quietly support qi, and it is aimed at the warm, dry constitution rather than the cold, watery type.

Method

1. Rinse all the ingredients. Set the thinly sliced American ginseng aside to add later.
2. Add the rice, mai dong, sha shen and red dates to a pot with water and simmer into a moderately thick congee.
3. Add the sliced American ginseng near the end and let it steep briefly so the volatile oils are kept. Eat as desired.

Nourilo’s Tips

This congee is gentle on the bronchi and the lining of the airways. If you cannot get American ginseng, you can swap in tai zi shen (about 11 g); if you have neither, add some snow fungus instead. Remember: skip it while you have a cold.