Chestnut, Jujube & Glutinous Rice Porridge

Ingredients

• 150 g cooked, peeled chestnuts
• 80 g glutinous rice (or short-grain rice as a substitute)
• 6 dried red jujubes (Chinese red dates)
• 700 ml water
• 1 tbsp cane sugar or honey (optional)
• 1 pinch cinnamon (optional)

Method

1. Rinse the glutinous rice in clear water. Roughly chop the chestnuts if the pieces are large. Rinse the jujubes.
2. In a saucepan, combine the rice, chestnuts, jujubes and water. Bring to the boil.
3. Reduce to low heat, cover partially and simmer, stirring occasionally, until you get a thick, creamy porridge.
4. Add the sugar and cinnamon at the end if you like, stir and serve piping hot.

TCM perspective: Chestnut is a cornerstone of autumn dietetics, in France as in China: it powerfully tonifies both the Spleen and the Kidney — a fairly rare double action — ideal for building deep, lasting energy. Jujubes strengthen Qi and Blood.

Tips & precautions: Suited to chronic fatigue, weak lower back/knees, feeling the cold, or a dull complexion. An excellent autumn/winter snack or breakfast, best eaten piping hot. Can be made the day before and reheated.

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