Barley, Red Bean and Lotus Seed Congee

Name: Barley, Red Bean and Lotus Seed Congee
Total time: 1 h 10 min
Ingredients: 1/2 cup Job's tears barley (yi yi ren); 1/2 cup Red beans (hong dou); 1/4 cup Dried lotus seeds (lian zi); 6 cups Water; to taste (optional) Rock sugar or honey

A comforting traditional Chinese breakfast porridge made with chewy job's tears barley, creamy red beans, and tender lotus seeds. This nourishing dish is naturally gluten-free and packed with wholesome goodness.

1h 10m

Easy

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This classic Chinese congee is traditionally served warm for breakfast or as a restorative meal. The barley adds a pleasant chewiness while the red beans become wonderfully creamy as they cook down.

Ingredients

Job's tears barley (yi yi ren) 1/2 cup

Red beans (hong dou) 1/2 cup

Dried lotus seeds (lian zi) 1/4 cup

Water 6 cups

Rock sugar or honey to taste (optional)

Instructions

Soak the grains

Rinse the barley, red beans, and lotus seeds thoroughly under cold running water until the water runs clear. Transfer to a bowl, cover with fresh water, and soak for 30 minutes. This softens the ingredients and significantly reduces cooking time.

Start cooking

Drain the soaking water and add the grains to a large, heavy-bottomed pot. Pour in the fresh water and bring to a vigorous boil over high heat. Once boiling, give everything a good stir.

Simmer until creamy

Reduce the heat to low and maintain a gentle simmer. Cook for 50-60 minutes, stirring occasionally to prevent sticking, until the grains have broken down and the congee reaches a creamy, thick consistency.

Season and serve

Taste and add rock sugar or a drizzle of honey if desired. Stir well to distribute sweetness evenly. Serve warm in bowls. The congee will thicken more as it cools—add a splash of hot water to thin if needed.