Mung Bean and Lily Bulb Congee

Why people make this congee

In Chinese food therapy, different types of internal “fire” are associated with different sets of symptoms. Liver fire shows up as red eyes, easy anger, bitter taste in the mouth, and headaches. Stomach fire as bad breath, thirst, bloating, and constipation. Heart fire as mouth sores, insomnia, and restlessness. Lung fire as dry cough and a dry nose and mouth. Kidney fire — often described as a deficiency fire rather than a true excess — shows up as dizziness, tinnitus, hearing loss, sore teeth, night sweats, and disturbed sleep. This simple congee, with mung bean’s well-known cooling and detoxifying properties combined with the calming, heart-supporting lily bulb, addresses several of these presentations at once. It is easy to make, pleasant to eat, and a reliable go-to when the body feels overheated from the inside.

Method

1. Soak and rinse the mung beans and dried lily bulb.
2. Combine mung beans, lily bulb, and rice in a pot with 1.8 L of water.
3. Bring to the boil, then reduce to a low simmer.
4. Cook for 1 hour, stirring occasionally, until the congee reaches a soft, porridge-like consistency.
5. Add rock sugar and stir until dissolved. Serve warm.

Nourilo’s Tips

Winter is a season when internal heat easily builds up, especially from rich, warming food and dry weather. This mung bean and lily bulb congee is useful not just for kidney fire — it also helps with stomach fire, lung fire, and heart fire. Those prone to skin breakouts or eczema may find regular servings helpful. People with a cold-natured, spleen-deficient constitution should limit their intake of this cooling dish. For those who prefer a savoury version, the congee can be eaten without the sugar.