Red dates, yams add extra goodness to congee
Print Edition
LIGHTLY sweetened and rich in nutrition, glutinous congee with jujubes and yam is not only a Chinese classic but also an easy-to-make home porridge that can help strengthen the kidneys, nourish the liver and dispel internal dryness.
According to the traditional Chinese medicine, spring is the best time to eat jujubes and yams.
With its thick flesh and sweet taste, the jujube is a variety of red date rich protein, fat, vitamins and minerals. It’s said to boost qi, or energy, nourish the blood and soothe the nerves. Yams are edible tubers that help keep the spleen, lungs and kidneys healthy.
When combined together with rice, these ingredients form a congee that is made in almost every Chinese household kitchen.
To make this dish, peel the yam and cut it into small cubes. Prepare around 10 jujubes and glutinous rice by first washing them, then letting them stew in a pot until thick and somewhat sticky. Sweeten to taste with some rock sugar.
A small tip: Yams, once peeled, oxidize quickly, so you need to keep them in clean water to prevent them from turning black.
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