Health Benefits
· Invigorate Spleen & Replenish Qi: Chinese yam paired with milkvetch root (Astragalus) deeply nourishes spleen and stomach Qi, relieving poor appetite and weak digestion.
· Nourish Blood & Calm the Mind: Red dates reinforce Qi, enrich blood, and ease mild restlessness, helping fade fatigue and pale complexion.
· Clear Dampness & Support Digestion: White hyacinth beans strengthen the spleen and leach out excess dampness, making this ideal for loose stools and heavy limbs.
· Boost Immunity & Energy: Whole grain brown rice provides dietary fiber and vital nutrients, synergizing with traditional herbs to build overall vitality.
Ingredients & Recipe
· Fresh Chinese Yam (Shan Yao): ~100g (or ~20g dried yam slices)
· Red Dates (Jujubes): 6–8 pieces (pitted to prevent internal heat)
· Milkvetch Root (Astragalus / Huang Qi): 10–15g
· White Hyacinth Beans (Bai Bian Dou): 20g
· Brown Rice (or White Rice): 1/2 cup (~70g)
· Water: ~1000–1200 ml
Instructions
1. Prep & Soak: Wash brown rice and white hyacinth beans, then soak in water for 30–60 minutes for easier cooking. Rinse milkvetch root and red dates; pit and halve the dates.
2. Prep Yam: Peel the fresh Chinese yam (wearing gloves is recommended to prevent skin irritation) and chop into bite-sized cubes.
3. Combine: Add soaked rice, hyacinth beans, milkvetch root, red dates, and yam into a soup pot or clay pot with the water.
4. Simmer: Bring to a rolling boil over high heat, then reduce to low heat, cover, and simmer for 40–50 minutes. Stir occasionally to prevent sticking, until the rice is fully soft and the porridge turns thick and creamy.
Usage & Cautions
· Best Time to Consume: Ideal as a warm breakfast on an empty stomach for maximum nutrient absorption, especially for those prone to fatigue or low energy.
· Precautions: Since red dates and milkvetch root are warm-natured and tonifying, avoid consuming this during acute colds, fever, internal heat inflammation, or severe constipation.