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.

Method

1. Rinse the shelled water chestnut pieces and the rice.
2. Combine both in a pot with enough water to make a congee.
3. Bring to a boil, then reduce to a low simmer.
4. Cook for about 1.5 hours, stirring occasionally, until the congee is smooth and the water chestnut is very soft and floury.
5. Serve at your preferred consistency, adjusting water as needed.

Nourilo’s Tips

The optional addition of coix seed (yi mi, 38 g) and red dates (hong zao, 8 pieces) makes this congee more nourishing and particularly suitable for those who tend toward puffiness or fluid retention. For those interested in the cancer-supportive angle of this ingredient: it is the shell of the ling jiao that is traditionally said to have the most concentrated benefit. Cooking the whole chestnut (shell included) in water for an extended time and drinking the resulting liquid is the traditional approach. Fresh ling jiao is available only seasonally — Nourilo suggests buying extra and drying the shelled flesh in the sun for later use. The shell is where much of the plant’s therapeutic reputation lies, so cooking with it intact (then discarding before eating) makes sense if you are using this for ongoing wellness support.