Amaranth, century egg and fish congee
Congee simmered with century egg, then finished with silky grass carp slices and tender amaranth — fresh, heat-clearing and easy to eat on a hot morning.
- 1 hr 5 min
- Serves 2
- Simmer
- Easy
Why it suits you: Damp heat is especially strong at Grain Buds, and a Damp-heat constitution is prone to a bitter, sticky mouth, breakouts and sluggish bowels. Amaranth clears heat and drains damp, century egg clears heat and grass carp is sweet and easy to digest; as a light congee it won't leave you feeling hot and stuffy.
Method
Prep 15 min · Cook 50 min- 1Rinse the rice and add it to the boiling water with one of the diced century eggs. Boil hard for 10 minutes, then simmer for 35 minutes until silky.
- 2Season the fish with a little salt and the ginger for 5 minutes. Wash the amaranth and cut into lengths.
- 3Add the amaranth and the second century egg to the congee and simmer for 3 minutes.
- 4Add the fish, turn off the heat and cover for 2 minutes until just cooked. Season with the soy sauce and scatter with coriander.
Cautions
- Century eggs are high in sodium, so one is enough if you have high blood pressure; go easy on amaranth if your digestion runs cold or your stools are loose.
Chef's tips
- Choose amaranth with small leaves and tender stems. Add the fish last and let it cook in the residual heat so it stays silky.
The TCM view
Amaranth is sweet and cool, clearing heat, draining damp and easing the bowels. Century egg is pungent, astringent, sweet and cold and clears heat. Grass carp is sweet and warm, warming the stomach and balancing the coolness of the amaranth and egg; rice settles the stomach and ginger removes any fishiness. Clears heat and damp without upsetting the stomach — suited to Damp-heat.
