Ancient Medicine Modern World

One of my favorite breakfasts in China is a steaming hot bowl of beef noodle soup. Sure, it might sound a bit odd from our western breakfast point of view, but a nice hot bowl of noodles swimming in a nourishing bone simmered broth, with the protein of “hong shao” beef is one of my favorite delights of eating in China.

Best of all, I don’t have to go through the extended process of making beef noodle soup, I just lay down 5 RMB (that’s about 75 cents American), and get breakfast. What a delight!

But, as winter comes breathing down our necks, I do find I crave a nice hot morning soupy breakfast, so I turn to another delight that I discovered one February day on wind-swept Shanghai street.

Black rice and red bean congee.

It is nourishing, easy to make (especially if you have a rice cooker with a double boiler), and with the addition of a few Chinese herbs, it becomes quite nourishing as well. If you have a bit of a sweet tooth, this will certainly be something you will enjoy.

Here is what it takes:

1½ cups of black rice
½ cup of brown rice
½ cup of red adzuki beans
½ cup oatmeal

3 small slices of Huang Qi
4 small slices of Ginseng
1 tablespoon of Gou Qi Zi
4 tablespoons of black sesame powder
6 red Chinese dates, or 4 American prunes (sliced)
1-2 tablespoons of brown sugar (to taste)
½ teaspoon powdered cinnamon

6 cups of water

First mix together the rice and beans, then rinse 3 times with cold water.

Add the other dry ingredients, then add the six cups of water.

Fill the bottom of the double boiler portion of the rice cooker with the appropriate amount of water. Turn it on, and let it cook through the night.

It is just that simple, and delicious as well!