Cordyceps Porridge with Dried Scallops

By NATURA Magazine.

Even in a home kitchen, it is possible for you to whip up your own restaurant-grade delicacies! 

Cordyceps is chosen as a key ingredient for this energy-boosting recipe, as it is one of the most prized herbs due to its rarity as well as its numerous health benefits. In fact, over the centuries, it has been used to fortify lungs and kidneys, supplement the vital essence, support the immune system and act as a nourishing agent. 

This recipe may look plain, but when you consume it, remember to take it slow as you would brewed tea to taste its essence. 

INGREDIENTS (serves two)

10g Cordyceps
20g Lean Pork or Chicken Breast
Half-cup Rice
1l Water
2pcs Dried Scallop
1tbsp White Wine Salt to taste


l. Rinse cordyceps. Rinse and soak scallops.

2. Wash rice and place cordyceps, meat and soaked scallops into the pot and add water.

3. Bring to a boil, then turn to low heat and simmer till porridge is ready.

4. Add wine and salt into porridge, then mix well.

5. Dish out and serve.


This article first appeared in NATURA magazine issue No.10.