Radish Seed (Lai Fu Zi) Congee

Why people make this congee

Come the Mid-Autumn Festival there is no avoiding the extra eating — especially mooncakes and sweets. In Chinese food-therapy thinking “sweet enters the spleen and stomach,” and too much sugar leaves you feeling stuffed and heavy. A cup of pu-erh tea or some lemon water often helps, but when the fullness is more stubborn, Nourilo reaches for this simple radish-seed congee. Radish seed (lai fu zi) is the seed of the common radish, traditionally used to move stagnant food and settle a clogged, belching stomach.

Method

1. Dry-toast the radish seed in a pan (no oil) until fragrant. Tying it into a tea bag makes it easy to cook with and remove.
2. Add the rice and water and simmer into a thin congee.
3. Eat as much as you like.

Nourilo’s Tips

If you do not have radish seed, you can make a similar congee with half 600 g of white radish plus 11 g of hawthorn, which also helps clear that clogged, stuffed feeling. Putting the radish seed in a tea bag keeps the grains out of your spoon.