Dried Mussel, Century Egg and Lean Pork Congee

Why people make this congee

High blood pressure is common — stress, tension and a salty diet all add to the heart’s load, and drinking and smoking don’t help. In Chinese-medicine thinking, midlife people often have the “liver-yang rising” pattern: dizziness, tinnitus, irritability, a flushed face, sleeplessness, constipation and an achy lower back. Nourilo offers this simple, smooth congee, traditionally used to clear heat, ease restlessness and bring down “empty-fire” — a gentle, everyday dish for the whole family.

Method

1. Soak and rinse the dried mussels. Slice the pork; in a pan with ginger and water, blanch the pork and mussels together. Cut the century egg into pieces. Rinse the rice and season with a little oil and salt.
2. Put all the ingredients with enough water into a rice cooker, set the congee program, and serve once cooked.

Nourilo’s Tips

This congee is smooth and good for young and old. For a fresher taste, use 6–8 fresh mussels instead. Dried mussel (also called wang cai) is known as the “sea hen’s egg” — very nutritious, and especially suited to middle-aged and older people who are run-down, with qi-and-blood deficiency, high blood pressure, arteriosclerosis, tinnitus, dizziness or a weak lower back.