I kind of forget that this is my all-time favourite during confinement and decide to pen it down in case I can use this for who-and-who’s confinement. Afterall, sharing is caring.
注: 请用 <<泡参>> instead of 人参 as 人参 will reduce milk supply if you happen to breastfeed.
1 x Ginger
1 x Bottle of North American Ginseng
1 x Bag of 2.5kg of Brown Rice
You can get the North American Ginseng from Hock Hua Group that cost $20.00 for one small bottle. Normally I use up half bottle of the North American Ginseng for half packet of the 2.5kg Brown Rice. And also, you can use more Ginger(s) if you like some “spicy-ness” in the drink.
1. Pour out half packet of the Brown Rice from the 2.5kg bag.
2. Rinse it over tap water and sun it to dry. (Normally I sun it for 1 – 2 days).
3. Slice the Ginger into thin pieces.
4. Then heat up the wok, put all the Ginger in.
5. Fry the Ginger until it’s dry.
6. Pour the Brown Rice in.
7. Stir fry over big fire for 10 mins.
8. Then continue it over small fire for 15 mins.
9. Add in the North American Ginseng.
10. Stir fry it over big fire for 10 mins.
11. Stir fry over small fire for 30 mins.
12. Then, wait for it to cool down before putting it into a container.
1. Boil some water until it reaches the boiling point.
2. Take 3 Table Spoon of the Ginseng Brown Rice Ginger Mix into the Thermo Flask (approx 1.5litres)
3. Pour in the boiling water.
4. Keep it aside for at least 30 mins before consumption.
Ginseng Brown Rice Ginger Tea
Ginger will repel the wind from the body and Ginseng is to boost one’s energy. Ginseng Brown Rice Ginger Tea is said to reduce water retention, help one to boost one’s energy and quench thirst. And also, after confinement, one can do away with the Ginger to make it an everyday drink. 🙂
Note: One can also add in Red Dates or replace the Ginger with Red Dates (after the Confinement) to serve as a daily drink. 🙂