Chuanbei Pear Congee
Sweet and refreshing, soothingly cool to the lungs.
Ingredients
round glutinous rice (soaked in cold water for 1 hour, then drained)
100 g
Chuanbei / Fritillaria bulb (soaked in cold water for 1 hour, then removed)
40 g
snow pear (washed, peeled, halved, cored, and sliced)
3 (about 500 g)
rock sugar
75 g
Instructions
1
Step 1
Soak the Chuanbei / Fritillaria bulbs in cold water for 1 hour, then remove. Soak the round glutinous rice in cold water for 1 hour, then drain and set aside.
2
Step 2
Wash the pears, peel off the skin, halve them and remove the cores, then slice and set aside.
3
Step 3
Add clear water to the congee pot and bring it to a boil over high heat. Add the Chuanbei and the drained glutinous rice, reduce to low heat, and once it comes back to a gentle simmer, continue cooking for 40 minutes. Add the pear slices and cook for another 20 minutes. Finally, season with rock sugar to taste.
