
Lamb and sweetcorn congee with ginger
Lamb, ginger and sweetcorn in hot congee — a Minor Cold breakfast for cold hands and feet.
- 55 min
- Serves 2
- Simmer
- Easy
Why it suits you: Yang-deficient types feel Minor Cold the most, and wake with icy hands and feet. Lamb and ginger both warm yang and dispel cold, and sweetcorn keeps the bowl gentle.
Method
Prep 15 min · Cook 40 min- 1Marinate the lamb with the wine and half the ginger for 10 minutes.
- 2Boil the rice in the water, then simmer for 25 minutes.
- 3Add the sweetcorn and the rest of the ginger and simmer for 8 minutes.
- 4Add the lamb and cook until it just changes colour. Season and scatter with spring onion.
Cautions
- Pause the lamb and ginger with a dry mouth, sore throat or other heat signs.
Chef's tips
- Slice the lamb thin so it stays tender in the congee.
The TCM view
Lamb is sweet and warm, warming the middle and supporting the kidneys; ginger is pungent and warm, dispelling cold; sweetcorn is sweet and neutral, strengthening the spleen. It suits yang-deficient types at Minor Cold.



