Red Bean and Astragalus Congee

Why people make this congee

When someone is worn down — weak, off their food, low on energy, perhaps a little puffy — a soft, easy-to-digest congee can be a real comfort and help them eat a little more. Nourilo offers this gentle pot of astragalus, red beans, pearl barley and glutinous rice as a warm, supportive bowl during convalescence. Traditionally it is associated with boosting qi and supporting the spleen and stomach; it is meant to nourish, never to replace proper medical care.

Method

1. First simmer the astragalus in water for about 30 minutes, then remove the astragalus and keep the liquid.
2. Use that astragalus liquid to cook the pearl barley, red beans, kumquat cake, glutinous rice and ground gizzard lining for about 1 hour, until soft.

Nourilo’s Tips

Alternatively, chop the astragalus, put it in a tea bag and simmer it together with the congee. This congee suits anyone with a poor appetite after surgery; it is supportive food, not a cure.