Seasonal TCM Dietetics — Winter

    Chestnut & Sweet Rice Congee

    栗子糯米粥 · Lì Zǐ Nuò Mǐ Zhōu

    Spleen and Kidney Yang DeficiencyWarmJiangnanCongee / Porridge
    Chestnut & Sweet Rice Congee — Chestnut is the quiet workhorse of winter dietetics — sweet, warm, and steadying for loose stools, low back ache and a tired middle burner.

    Chestnut is the quiet workhorse of winter dietetics — sweet, warm, and steadying for loose stools, low back ache and a tired middle burner.

    Prep
    15 min
    Cook
    50 min
    Total
    1 h 5 min
    Yield
    4 servings

    Ingredients

    • 200 g peeled cooked chestnuts (Lì Zǐ), halved
    • 120 g glutinous (sweet) rice, rinsed
    • 30 g Chinese yam (Shān Yào), diced — fresh or dried
    • 4 red dates (Dà Zǎo), pitted
    • 1.5 L water
    • Pinch of salt or a little rock sugar

    Method

    1. 1Rinse the glutinous rice until the water runs mostly clear.
    2. 2Combine rice, chestnuts, yam, dates and water in a heavy pot.
    3. 3Bring to the boil, then simmer on low for 45–50 minutes, stirring occasionally.
    4. 4Mash a few chestnuts against the side of the pot to thicken the congee.
    5. 5Season and serve hot, ideally in the morning.

    Nutrition (approx.): ~310 kcal per serving · 1 bowl (~320 ml)

    All winter recipes

    Dietary guidance only. Not a substitute for individualised clinical assessment or prescribed treatment.