sweet potato rice congee (地瓜粥/ 蕃薯粥)
Feel miserable the whole day because of the headache keeps coming and going. Just having the Ginger, Lemon & Honey (GLH) tea and Chinese Herbal tea, Xia Sang Giu (夏桑菊) are not enough. Time to eat something but no appetite tonight. Having a sweet potato sitting at home, it reminds me of my mom used to cook Sweet potato rice congee (rice porridge) occasionally at home.
My mom told me that this congee was very common in the old days in South of China when the poor people did not have enough money to buy proper food but have to fill up their stomach. The sweet potatoes which give a tint of sweet taste to the congee make it possible that no extra seasonings are required to add to the congee. In the past, people makes this congee to fill up their stomach but in the modern days, at home we cook this occasionally to cleanse or detox our body after a lot of good meals or when we are feeling unwell. The sweet potato does not only serve the purpose of making the congee taste less plain but it also provides a very good source of fibre. We sometimes like to use this as part of our dieting program! But I have already forgotten and should use it again. There is one celebrity in Hong Kong which spare one day just to eat congee for keep fit purpose.
We are so fortunate nowadays that we have too much good food that we have to find ways to diet; on the contrary, this simple dish was an important dish that people cooked to fill up their stomachs! When I think of this, I will blessed of how lucky we are today and should treasure what we have each day! My mom has always taught us not to waste food: “Don’t have eyes bigger than one’s stomach“. That’s also one of the motives behind why I would join BloggerAid without hesistation!
Makes 2 bowls for one person
- 1/2 cup of long grain rice
- a small sweet potato (~200g), peeled and cut into cubes
- 1 slice of ginger
- Wash the long grain rice in a deep pan.
- Add about 1 litre of water into the deep pan and add in the sweet potato cubes and ginger.
- Bring to boil and then turn to medium heat and cook with the lid half closed, (to avoid spilling) for about 45 mins.
- Stir occasionally to avoid sticking at the bottom of the pan.
- If the porridge begins to stick, this means it should be cook and ready to serve.
- Best to finish the porridge on the same day, keeping it overnight is possible but may create wind and not suitable to do especially when you are unwell, just sharing some old Chinese believes…