Snow Fungus, Fo-Ti and Peanut Congee

Why people make this congee

Nourilo sees a lot of older folks whose gums slowly pull back, exposing the roots, leaving teeth loose and chewing weak — sometimes with a little bleeding. In traditional thinking this points to weak qi and blood, or a depleted kidney-yin reserve. This warm bowl of snow fungus, prepared fo-ti and peanut congee is a comforting, root-nourishing food that traditionally feeds the gums and bones over time.

Method

1. Soak and rinse the snow fungus, then trim off the hard stem.
2. Rinse the prepared fo-ti and the peanuts; wash the rice.
3. Combine everything with about 1.5 L of water and simmer for roughly 1 hour into a smooth, moderately thick congee. Eat as desired.

Nourilo’s Tips

This congee also suits anyone with weak qi and blood, a sallow face, frequent dizziness or ringing in the ears. If you cannot finish it in one day, strain out the fo-ti and snow fungus before storing, then gently reheat the next day — those two should not steep too long or they may turn unwholesome.