Astragalus, lotus root & lean pork congee
Silky rice congee with soft, floury lotus root and tender pork, with a touch of astragalus — gentle and easy to eat.
- 1 hr 10 min
- Serves 2
- Simmer
- Easy
Why it suits you: The Sensitive constitution reacts easily, with hay fever or itchy skin, so food should be simple and gentle. This congee has no common allergens and only salt for seasoning; seasonal lotus root supports digestion and a little astragalus strengthens defensive qi.
Method
Prep 10 min · Cook 60 min- 1The night before, rinse the rice. Peel the lotus root, slice it thinly and keep it in water so it does not darken.
- 2Put the rice, lotus root, astragalus, red dates, ginger and water in the rice cooker and set the porridge timer for the morning.
- 3Slice the pork thinly, toss with a little salt and the cornflour, and keep it in the fridge.
- 4In the morning, pour the congee into a pot and bring to the boil, add the pork and cook for 3 minutes until cooked through. Remove the astragalus and season with salt.
Cautions
- Leave out the astragalus during a cold or fever — plain lotus root and pork congee is fine.
Chef's tips
- Choose short, plump floury lotus root for the softest congee. Add the pork in the morning — never leave raw meat in the rice cooker overnight.
The TCM view
Astragalus is sweet and slightly warm; it builds qi and firms the body's defensive barrier. Cooked lotus root is sweet and warm and strengthens digestion and blood; red dates are sweet and warm and build the middle; lean pork is sweet, salty and neutral, nourishing without heaviness; rice settles the stomach. Mild amounts tonify without drying — gentle conditioning for the equinox.
