Water Crab Congee

Why people make this congee

For treating knocks and falls, the “water crab” — a hard-shelled stage in a crab’s growth — has long been the one Chinese food therapy reaches for. This congee is sweet and tasty, and is traditionally said to support qi and blood and help knit bone and tendon. It is a favourite for children with a fracture who have a weaker stomach and can’t face the bitterness of typical bone-setting medicine.

Method

1. Clean the water crab — remove the gut and gills — and chop into pieces. Rinse the rice.
2. Cook the rice with water into a moderately thick plain congee.
3. Add the shredded ginger and crab and simmer about 10 minutes. Serve.

Nourilo’s Tips

Usually a green (mud) crab is used; this time a flower crab was used. Adding some dried scallop and fresh beancurd skin makes the congee even sweeter and tastier.