Congee & Porridge
Snow Fungus, Fo-Ti and Peanut Congee
Traditionally used to nourish the liver and kidneys and support healthy gums
Why people make this congee
Bro Niu sees a lot of older folks whose gums slowly pull back, exposing the roots, leaving teeth loose and chewing weak — sometimes with a little bleeding. In traditional thinking this points to weak qi and blood, or a depleted kidney-yin reserve. This warm bowl of snow fungus, prepared fo-ti and peanut congee is a comforting, root-nourishing food that traditionally feeds the gums and bones over time.
Who it suits / who should be cautious
- Older adults with receding gums, loose teeth or weak chewing; also those with weak qi and blood, a sallow complexion, frequent dizziness or ringing in the ears.
- Use only prepared fo-ti (zhi shou wu), never the raw root. Do not leave the snow fungus and fo-ti soaking in leftover congee — strain them out before storing. Gum problems should still be checked by a dentist.
Why these ingredients (the food-therapy logic)
- Snow fungus (xue er): traditionally nourishes yin and moistens, a gentle and well-tolerated tonic.
- Prepared fo-ti (shou wu): in traditional use, nourishes the liver and kidneys and is associated with strong sinews and bones over long-term use.
- Red-skinned peanuts (hua sheng): traditionally harmonize the spleen and stomach and nourish the blood; the red skin is especially prized.
Ingredients (2–3 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Snow fungus (xue er) | ~11 g | Soak, rinse, remove the hard stem |
| Prepared fo-ti (shou wu) | ~19 g | Rinse; use prepared root only |
| Peanuts with skins (hua sheng) | ~38 g | Keep the red skins on |
| White rice (bai mi) | ~75 g | Rinse clean |
Method
- Soak and rinse the snow fungus, then trim off the hard stem.
- Rinse the prepared fo-ti and the peanuts; wash the rice.
- Combine everything with about 5 bowls of water and simmer for roughly 1 hour into a smooth, moderately thick congee. Eat as desired.
Bro Niu’s tips
This congee also suits anyone with weak qi and blood, a sallow face, frequent dizziness or ringing in the ears. If you cannot finish it in one day, strain out the fo-ti and snow fungus before storing, then gently reheat the next day — those two should not steep too long or they may turn unwholesome.
Community questions answered (selected)
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Q (anita): If I do not use fo-ti, is there anything to replace it? Bro Niu: You can use about 11 g of huang jing (Polygonatum) in place of the fo-ti.
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Q (cywong): If I make it as a congee instead of a soup, how long do I boil it and how many bowls does it make? Bro Niu: Snow fungus, fo-ti and peanut congee is fine — about 50 g of rice with 5 bowls of water, simmered for 1 hour. Eat as desired. If you cannot finish it in a day, remove the solid ingredients before storing and reheat the next day, because snow fungus and fo-ti should not soak in the congee too long.
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Q (lucy): Is this congee suitable for someone who recently gave birth and is just past the first month? Bro Niu: Yes, you may have this congee; it can help support milk production.
Published July 8, 2010 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
