Water Chestnut and Poria Congee

Why people make this congee

The water chestnut is crisp, sweet, and so versatile it has earned the nickname “underground snow pear.” When choosing, look for firm, unblemished ones — discard any with yellowed or damaged flesh. Water chestnut is cooling — traditionally it clears heat, generates fluids, moves phlegm and calms a hot, agitated chest. Poria, besides settling damp, has a quieting quality. Together in a congee they make a soothing bowl for those whose mood swings easily and who feel restless and quick to anger.

Method

1. Peel and wash the water chestnuts; slice thin.
2. Soak and wash the poria and put it in a tea bag.
3. Wash the rice.
4. Put water chestnut, poria and rice in a rice cooker and cook to a smooth, suitably thick congee.
5. Stir in rock sugar until dissolved, and serve.

Nourilo’s Tips

This congee is clear and gently sweet, fine for all ages. Remember water chestnuts are a water plant prone to parasites — never eat them raw. After peeling, if you see the flesh has yellowed, cut that part away or discard it.