Millet, Red Bean & Chia Congee

Ingredients

• 80 g red beans (adzuki beans)
• 100 g hulled millet
• 15 g black chia seeds
• 1.5 L water
• 3 slices fresh ginger
• 4 Chinese red dates (jujubes), pitted
• 0.5 tsp salt

Method

1. Rinse the red beans, then soak them in cold water for at least 4h, ideally overnight.
2. Rinse the millet in clear water until it runs clear.
3. Drain the beans and place them in a pot with the water and ginger. Bring to the boil, then simmer gently, covered, until they begin to soften.
4. Add the millet and jujubes, stirring well so the millet doesn't stick.
5. Simmer very gently, partly covered, stirring occasionally, until you get a smooth, porridge-like texture.
6. Stir in the chia seeds and salt, mix and let sit off the heat for a few minutes to swell.
7. Serve hot, with a drizzle of sesame oil or a pinch of cinnamon if you like.

TCM perspective: This Chinese porridge (congee) tonifies the Spleen-Stomach, drains Dampness and gently nourishes the Kidney.

Tips & precautions: Suited to fatigue, weak digestion, loose stools, a feeling of heaviness or mild water retention (a weakened Spleen-Stomach). Use in moderation if you have marked Heat-Dryness (dry constipation, a red tongue with no coating): in that case, add more water and shorten the cooking time. Leave out the ginger if you have confirmed Heat.

These are general principles of Chinese dietetics and do not replace personalised medical advice.