Congee & Porridge
Fresh Lily Bulb and Peanut Congee
Traditionally used to moisten the lung and ease a dry cough
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.
Who it suits / who should be cautious
- Those with a dry, phlegmless cough, poor appetite, or a restless, sleepless mind; gentle for men, women, young and old, and suitable in pregnancy and after childbirth.
- The red peanut skin is rich in clotting-supportive substances, so older adults with thick or sticky blood should remove the skins before eating.
Why these ingredients (the food-therapy logic)
- Fresh lily bulb (xian bai he): traditionally nourishes yin and moistens the lung.
- Peanuts with red skins (hua sheng): traditionally harmonize the spleen and stomach and nourish the blood; the red skin is especially valued.
- Rock sugar (bing tang): lends a gentle sweetness and a moistening quality.
Ingredients (2–3 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh lily bulb (xian bai he) | 1 bulb | Separate scales, rinse |
| Peanuts with skins (hua sheng) | ~75 g | Keep red skins on |
| White rice (bai mi) | ~75 g | Rinsed |
| Rock sugar (bing tang) | to taste | Stir in at the end |
Method
- Separate and wash the fresh lily bulb scales; soak and rinse the peanuts.
- 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.
- Stir in rock sugar until dissolved, then serve.
Bro Niu’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.
Community questions answered (selected)
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Q (Sum Sum): Months ago I ate satay beef noodles and broke out in hives; a few still remain on my elbow and knee joints. What soup helps the itch? Bro Niu: Try ~75 g fresh tu fu ling with ~38 g each of red beans, hyacinth beans and Job’s tears plus 2 honey dates, simmered with pork ribs for 2 hours; the whole family can drink it. Take 2 bowls a day for 2 batches to help clear heat and calm the rash.
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Q (Wing cheng): A week ago I showered after late-night exercise and woke with a fever the next day; now I have an itchy throat and a dry cough with stuck phlegm, and at night I cough so hard it strains my chest. Any soup therapy? Bro Niu: Try a third of a golden luo han guo, 1 apple and ~7 g aged tangerine peel, simmered in 4 bowls of water down to 2 bowls. Take 2–3 batches to help clear phlegm and ease the cough.
Published November 15, 2025 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
