Fresh Lily Bulb and Peanut Congee

Why people make this congee

When autumn turns dry, a dry, phlegmless cough is one of the most common complaints — and prevention is better than cure. Lily bulb traditionally nourishes yin and moistens the lung, and fresh lily bulb is available at Chinese or Asian grocers and online, just as lovely in stir-fries as in soup or congee. This bowl of fresh lily bulb and peanut congee traditionally supports the spleen, opens the appetite, moistens the lung and eases the cough — comforting for a dry throat, poor appetite or a restless mind.

Method

1. Separate and wash the fresh lily bulb scales; soak and rinse the peanuts.
2. Put the lily bulb, peanuts and washed rice in a rice cooker with 3 times the volume of water and press to cook into congee.
3. Stir in rock sugar until dissolved, then serve.

Nourilo’s Tips

The red-skinned peanuts are especially good for supporting clotting factors — keep the skins on when cooking. This congee also suits those with lung-and-spleen weakness. But older adults whose blood runs thick should remove the peanut skins before eating.