Pork Congee With Barley, Chinese Yam And Pork

This congee recipe is one cool way of cooking barley or job's tears.

It is a wonderful jook recipe that is very good for the lungs and stomach.

Barley is packed with protein, essential fatty acids, vitamins and minerals.

It is also used widely in chinese cooking, especially as a thirst-quenching cold drink. My mother used to boil barley water for the family at least once a week. She said it reduces heatiness.

Some books I read say barley helps to regulate various bodily processes and is diuretic and anti-inflammatory.

Ingredients
115g barley
200g yam
75g lean pork
12 cups of water
1/2 cup of rice

Seasonings
1 tsp soy sauce
2 tsp cornstarch
Pinch of salt

Directions

1. Soak the barley for 2 hours and drain
2. Wash and dice the yam
3. Wash and slice the lean pork thinly
4. Marinate the pork slices with soy sauce and pepper
5. Sprinkle cornstarch and mix well
6. Leave the pork slices to stand
7. Bring the water to a boil, add the rice and barley
8. Continue to cook for 50 minutes (transfer to a slow cooker if you like)
9. Add the yam and pork and cook for a further 10 minutes
10. Add the salt to taste

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