Chestnut and Red Date Congee

Why people make this congee

Now and then Nourilo passes a street vendor sugar-roasting chestnuts — glossy nuts tumbling in a huge wok, the air thick with their sweet aroma, mouth-watering. Chestnuts suit women in early pregnancy well: they’re rich in folate, which supports the developing baby’s nervous system, and their vitamins, minerals and carotene are traditionally associated with helping guard against miscarriage, premature birth and stretch marks. In early pregnancy it’s lovely to simmer chestnut and red date into a congee — it supports the spleen and stomach, the kidneys and lower back, and bone health.

Method

1. Drop the chestnuts into boiling water for 2 minutes, then lift out and peel off the skins.
2. Add the rinsed red dates and rice with water and cook into a thick, smooth congee.
3. Eat as desired.

Nourilo’s Tips

Chestnut congee is also traditionally used for older folks with a weak, achy lower back and legs, and frequent urination. Chestnuts are good for you, but don’t eat too many at once — about 5 is enough, eaten slowly — so they don’t burden the stomach.