Barley soup recipe with chinese pearl barley, pork, taro and rice

This chinese pearl barley soup recipe is actually a pork rice congee.

The chinese believes that 薏仁 (yi mi) are diuretic, anti-swelling, pus-expelling and cooling. It is therefore most commonly recommended to people suffering from stiff and painful joints, rheumatism, warts and eczema.

This is a good way of preparing chinese pearl barley 薏仁 (yi mi).

A tub of chinese pearl barley. Photo credit: Phoebe Lim

115g chinese pearl barley
200g taro
75g lean pork
1/2 cup of rice
12 cups of water
1 teaspoon of soy sauce
2 teaspoon of cornstarch
Pinch of salt

1. Soak the chinese pearl 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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This page has been edited and updated on 8 August 2013.

Thanks, Phoebe