Lotus leaf and hyacinth bean congee
Thin congee simmered under a dried lotus leaf, which tints it pale jade and adds fragrance, with hyacinth beans to strengthen digestion — light and clean for summer afternoons.
- 1 hr 10 min
- Serves 3
- Simmer
- Easy
Why it suits you: At the Summer Solstice heat and damp steam together, and a Phlegm-Damp constitution, already carrying excess damp, feels heavy-headed, sluggish and off its food in the muggy weather. Lotus leaf clears summer heat, drains damp and lifts clear yang, while hyacinth beans strengthen the spleen and resolve damp; as a thin congee it makes a light afternoon snack that won't sit heavy.
Method
Prep 10 min · Cook 60 min- 1Soak the hyacinth beans for 2 hours. Wipe the lotus leaf clean and cut it in half; soften the tangerine peel and scrape off the pith.
- 2Bring the water to the boil, add the rice, beans and peel, boil hard for 10 minutes, then simmer for 35 minutes.
- 3Lay the lotus leaf over the congee, cover and simmer for 15 minutes more, until the congee is tinted pale green and fragrant.
- 4Lift out the lotus leaf and peel, stir in the rock sugar until dissolved and eat warm.
Cautions
- Always cook hyacinth beans thoroughly, as raw beans contain natural toxins.
Chef's tips
- Dried lotus leaves are sold at Chinese herbalists and dried-goods shops; one leaf can be cut in two and used twice.
The TCM view
Lotus leaf is bitter and neutral, clearing summer heat, resolving damp and raising clear yang. Hyacinth beans are sweet and slightly warm, strengthening the spleen, resolving damp and relieving summer heat; tangerine peel regulates qi, dries damp and transforms phlegm, and rice settles the stomach. It supports digestion without heaviness and clears damp without depleting — well suited to Phlegm-Damp in summer.
