Shanyao (山藥) is eaten in many East Asian cuisines, such as Chinese, Korean, Japanese, and Vietnamese. While it is popularly used in its dried form for traditional herbal medicine, fresh shanyao is great as a soup ingredient and can be readily found in local Asian supermarkets. This tuber has a thin yellowish outer skin over its crispy white flesh. Shanyao is rich in starch and protein, especially dioscorin, which is linked to many potential health benefits, one of which is related to aiding digestion and regulating blood sugar levels. This recipe is calls for a simple list of ingredients; and, the congee has a natural, sweet taste.
Total Time: 45 minutes
Yield: 2 servings
Ingredients:
1 cup brown rice
1 piece of fresh shanyao (approx. 4 oz.)
8 pieces of dried longan
1 oz. dried barley
salt to taste
Directions:
1) Wash, peel, and cut fresh shanyao into chunks. Set aside.
2) Bring water to boil in a pot. Then, add brown rice, barley, and dried longan.
3) Cook until rice has reached the consistency of a porridge, about 35 minutes.
4) Add shanyao chunks and cook for another 3 minutes.
5) Season with salt to taste and serve immediately.
Tips:
Fresh shanyao has a slippery texture once it’s peeled so be careful when slicing it. Wear a pair of kitchen gloves to secure a firm grip while cutting.
yum! you are inspiring me to make this as a sweet congee soup 🙂
You should definitely give it a try! I usually have savory congee, when I get it for breakfast; but, I’m jumping ship with this one with its natural sweetness 🙂
soup looks just beautiful..i’ve never had any of those ingredients, will have to keep my eye out for them…sounds just wonderful… lovely post, sarah
Thanks, Sarah! These ingredients can be found at Asian supermarkets, and are available year round. Congee is usually served as a meal substitute, especially breakfast, with a consistency of porridge 🙂 -Veronica
Hi Vnvie, I am sharing some Awards with you. Please check out:
http://opallaontrails.wordpress.com/2013/02/28/three-awards-in-a-day-sisterhood-in-the-world-bloggers-award-very-inspiring-blogger-award-and-sunshine-award/
Hope you’ll accept them.
I think if we can eat this often, we will be able to live much longer 🙂 such a 养生 recipe. I can already feel my ‘qi’ flowing smoothly just by looking at your photo. A must try. Thank you for sharing Veronica.
Totally agree that we should eat this often! The ingredients are indeed very healthy. Hahaha, typing this comment also makes me feel my “qi” is flowing smoothly 😉