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- Prep time:
- 20 mins, plus overnight soaking
- Cook time:
- 2 hrs 15 mins
- Serves:
- 6-8
Fuchsia Dunlop's unusual breakfast dish combines exotic Chinese ingredients to make a sweet comforting porridge
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Tips and suggestions
- Cooks Tips...
- Other possible additions are 10g raw barley and 10g dried foxnuts, which are occasionally found in Chinese grocers
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Ingredients
- 15g day-lily bulbs
- 15g lotus seeds
- 15g raw Peanuts, in their pink skins
- 15g Walnuts
- 10g mung beans
- 10g azuki beans
- 10g Chinese wolfberries, (goji berries)
- 20g dried Chinese Dates, (jujubes)
- 50g black glutinous rice
- 50g white glutinous rice
- 50g white long-grain rice
- 3 litres water
- sugar or Honey, to serve
Method
1. Soak the lotus seeds and day-lily bulbs in water overnight.2. Rinse all the ingredients except for the wolfberries (reserve these to add later) and place them in a large pan, along with the drained lotus seeds, day-lily bulbs and the water.
3. Bring to the boil, skim off any scum, then simmer on a very gentle heat for about 2 hours, stirring occasionally to prevent sticking and adding more water if necessary. You should end up with a loose, soupy porridge.
4. Shortly before the porridge is ready, add the wolfberries and simmer for 1-2 minutes.
5. Serve warm, with sugar or honey to taste.
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