Chrysanthemum Shoot Congee
Decoct tender chrysanthemum shoots, then simmer with japonica rice and rock sugar to make a thin porridge. Traditionally regarded as clearing the liver, brightening the eyes, and lowering blood pressure.
Ingredients
fresh tender chrysanthemum shoots or seedlings (washed, finely chopped, boiled to extract juice)
50 g
japonica rice
50 g
rock sugar
to taste
water
400 g
Instructions
1
Prep
Wash the chrysanthemum shoots, chop finely, boil to extract juice, approximately 100g
2
Cook congee
Add japonica rice and rock sugar, then add 400g of water, cook into a thin congee
