Rice, Chinese yam, and jujube congee
A study recipe associated with the Qi-deficiency-prone constitution (气虚质, Qì Xū Zhì): slow rice congee with Chinese yam and red jujube.
A study recipe associated with the Qi-deficiency-prone constitution (气虚质, Qì Xū Zhì): slow rice congee with Chinese yam and red jujube.
Ingredients (3 servings)
- ¾ cup white rice Rice
- 200 g Chinese yam, peeled and sliced Chinese yam
- 4 pitted red jujubes Red jujube
- 8 cups water
- A pinch of salt
Preparation
- Rinse the rice and add it to a large pot with the cold water and jujubes.
- Bring to a boil and simmer 40 minutes, stirring occasionally.
- Add the yam and cook 25–30 minutes more until everything is silky.
- Season lightly and serve hot, ideally freshly made.
Traditional reading
The classical repertoire associates this constitution with mildly sweet, center-focused foods: long-cooked grain, Chinese yam as a Spleen-related food-medicine, and harmonizing jujube. Long cooking is studied as a technique that eases digestion, not as treatment.
Variations
- With cooked shredded chicken it approaches the classic restorative soup.
- Swap part of the rice for millet to vary the grain.
Precautions
Peel the yam with gloves if it irritates your skin and avoid wild look-alikes. Dried jujube concentrates sugar: adjust with diabetes. Constitution is determined with a professional; this recipe is study material, not a personal plan.
Health notice. Educational and study content. It describes concepts of Traditional Chinese Medicine and does not replace diagnosis or treatment by a healthcare professional. Needling, medicinal herbs and invasive techniques must be applied by trained professionals. Safety guide.
