A medicinal congee made with nutritious jujubes, beneficial for regulating digestion and preventing anemia. Enhanced with seasonal ginkgo nuts, goji berries, and ginger, this dish offers a gentle, warming flavor that heats you from the core. Chef Wakiya meticulously explains the fundamentals of Chinese cooking.
Ingredients
Main Ingredients (2 servings)
- Rice 200g
- Jujubes 15 pcs
- Ginkgo Nuts 10 pcs
- Goji Berries 20 pcs
Seasonings
- Ginger (grated) 2 tbsp
- Chicken Broth 400ml
Steps
- Soak 200g of rice in water for 30 minutes.
- Soak 15 jujubes and 20 goji berries in water overnight to rehydrate.
- Crack the shells of 10 ginkgo nuts using pliers or a similar tool, and extract the kernels.
- Bring 1.5 liters of water to a boil in a pot.
- Add the soaked 200g of rice to the boiling water. Once the rice starts to move, reduce the heat and cook for 20 to 30 minutes. (Key Tip! To prevent the starch from leaching out, add the rice to boiling water, and once it floats, lower the heat.)
- Transfer approximately 2/3 of the cooked congee to another pot.
- Add the rehydrated 15 jujubes, shelled 10 ginkgo nuts, 2 tbsp grated ginger, 400ml chicken broth, and the jujube soaking liquid.
- Stir everything together and simmer for 10 minutes.
- Serve in bowls and garnish with the rehydrated 20 goji berries. Ready to enjoy!
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