Fresh Water Chestnut Congee

Why people make this congee

The water chestnut used here is not the familiar white, crunchy one used in stir-fries (which in Chinese is called ma ti). This is ling jiao — the water caltrop, with its distinctive hard dark shell and soft, floury interior — a seasonal ingredient with a long history in both cooking and Chinese herbal tradition. Pre-shelled ling jiao makes it much more practical to cook with, as the shell of this particular water plant is notoriously hard to crack open by hand. In summer, it makes a gentle, sweet congee that feels soothing on a hot day. Available at Chinese or Asian grocers during the season; look for pre-shelled pieces for convenience.