Alice Sun (@alicecsun) shares a unique view into her life through the ways she uses food to nurture wellness, cross cultural divides, and bring people together, all through the medium of storytelling.
Alice Sun•
January 10, 2024
As a Libra September baby, it’s not shocker that fall is my FAVORITE season. Apple cider, pumpkin pie, warm spices, and soup season — what’s not to love?! I’m going to miss the change of the seasons when I move to LA next year so I’m trying to take advantage of all the fall traditions, especially when it comes to cooking.
This one pot medicinal rice dish screams fall but the best part is how soothing it is on the stomach. In traditional Chinese medicine, chestnuts are crucial for nourishing the spleen and stomach, tonifying the kidney, strengthening the brain and tendons, circulation, and resolving Inflammation. The science behind chestnuts also point to how helpful it is in these areas, as chestnuts are high in fiber, manganese, vitamin C and B6, and copper.
Kabocha squash is the pumpkin I’m using here, which has tons of benefits as well. In Chinese medicine this pumpkin helps to circulate blood, disperse cold, clear out dampness and phlegm, making it ideal for your body as we’re transitioning into colder temperatures.
Wash the rice (½ cup) until water runs clear and leave it soaking in water while you prep the rest of the ingredients
Soak the mushrooms (3) in boiling water for at least 10 mins
Cut the sausage (2 links) into thin rounds, the squash (¼ cup) into small chunks, and you’re ready to assemble
Pour out the water the rice (½ cup) was soaking in and mix in the mushrooms (3), sausage (2 links), squash (¼ cup) and chestnuts (5–6) into the rice
Add 1/4 cup of the mushroom soaking liquid and add enough water to cover everything
Finish off with a drizzle of sesame oil (1 tsp) and bring to a boil on the stove
Once it’s boiling, reduce the heat down to medium and cook for 10 min
Serve and enjoy with kimchi!
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