Cinnamon-Chestnut Congee

Categories: Heart Qi Vacuity, Heart Yang Vacuity, Kidney Jing Vacuity, Kidney Qi Vacuity, Kidney Yang Vacuity, Spleen Qi Vacuity

Cinnamon-Chestnut Congee 3 to 4 servings

In northern China, chestnuts are dubbed “the king of dried fruits” (gan guo zhi wang)

6 fresh, unshelled chestnuts
1/4 cup chopped walnuts
1/2 cup uncooked short-grain rice, rinsed and drained
1/4 teaspoon salt (optional)
4-5 cups water
1 teaspoon ground cinnamon, or to taste
1-2 teaspoons honey or other natural sweetener, or to taste (optional)

Boil chestnuts in a pot of water for 1/2 hour. Remove from water and cut in half (a serrated knife is helpful). Scoop out the firm flesh with a spoon, discarding the skins and shells. Chop chestnuts into 1/4-inch pieces.

Combine walnuts, chestnuts, rice, salt (if using) and water in a pot.

Bring to a boil, then lower heat and simmer, covered with lid slightly ajar for 45 to 60 minutes, stirring occasionally. Add a little extra water if the congee is dryin out and/or sticking to the bottom of the pot.

Add cinnamon and cook for 2 to 3 more minutes.

Add honey, if desired, then serve.

Chestnuts-sweet, warm; SP/KD; tonify KD, bone and tendon, invigorate blood, strengthen SP
Walnuts-sweet, warm; LU/LI/KD; tonify KD and LU, lubricate LI, dissolve stones
Rice-sweet, neutral; SP/ST; supplement SP and ST, generate and preserve body fluids
Salt-salty, cold; KD; clear heat, cool blood, ease bowel movements, nourish KD
Cinnamon-pungent, sweet, warm; SP/ST/UB; dispel cold, promote blood circulation, warm mingmen fire
Honey-sweet, neutral; SP/LU/LI; nourish and harmonize MJ, moisten dryness, antidote to drug and food poisoning

Harmonizes HT & KD, augment KD essence and strengthen SP qi.

Especially good for anyone with cold extremities, weakness, impotence, diarrhea, low back pain, poor memory, insomnia or frequent nighttime urination.