Congee

[Guest guest]

I used to like to eat yi yi ren with da zao in the morning.

-al.

 

Kristy Garry wrote:

>

> Hi all..

>

> Have been trying to nourish my spleen (among other things - being a student)

> lately by eating congee for breakfast in the mornings.. have had good

> results (tasty I mean) with using Da zao, Chen pi and Mu er with millet and

> rice and fresh cilantro as a garnish.. just today I'm trying a new

> combination with Long Yan Rou, Lian Zi, Shan Yao and Gou Qi Zi which I think

> will taste great..

> Was wondering if anyone else had some good recipes or hints..

>

> Kristy

>

> _______________

> The new MSN 8: smart spam protection and 2 months FREE*

> http://join.msn.com/?page=features/junkmail

>

> Chinese Herbal Medicine, a voluntary organization of licensed healthcare

practitioners, matriculated students and postgraduate academics specializing in

Chinese Herbal Medicine, provides a variety of professional services, including

board approved online continuing education.

>

>

>

>

[Guest guest]

You've got to watch the lian zi, it can taste a little funky, though I might have been using the ones with the skins on, I don't know if it makes a difference. I used to powder the shan yao and chen pi in a coffee grinder to avoid bland/bitter lumpiness, but gou qi zi and long yan rou are always yummy. I got some fresh [not desiccated to a crisp] hawthorn berries in an Armenian grocery one time, and those were a nice addition for a while, but they're almost too sweet. Da zao is good to, and the hong zao is tasty also. Almonds, and sunflower seeds, yes yes. At some point you have to stop or you have trail mix instead of porridge.

 

I have never been able to get the right [like you get in Chinese places] consistency, its always much thicker, more like oatmeal, what's a good water/rice relationship, and how do you include the millet, long overnight cooking?

 

I put in a lot of celery these days, for a crunchy counterpoint. I was curious if anybody else thought celery had liver moving or soothing properties, it tastes like it ought to.

 

Par

 

-

Kristy Garry

Monday, November 18, 2002 8:52 PM

Congee

Hi all..Have been trying to nourish my spleen (among other things - being a student) lately by eating congee for breakfast in the mornings.. have had good results (tasty I mean) with using Da zao, Chen pi and Mu er with millet and rice and fresh cilantro as a garnish.. just today I'm trying a new combination with Long Yan Rou, Lian Zi, Shan Yao and Gou Qi Zi which I think will taste great..Was wondering if anyone else had some good recipes or hints..Kristy_______________The new MSN 8: smart spam protection and 2 months FREE* http://join.msn.com/?page=features/junkmailThe Chinese Herbal Medicine, a voluntary organization of licensed healthcare practitioners, matriculated students and postgraduate academics specializing in Chinese Herbal Medicine, provides a variety of professional services, including board approved online continuing education.

[Guest guest]

Hi Kristy,

 

I have a book on herbal " zhou " (congee) and you can basically put

whatever you want in your zhou. The book is in chinese, so here's some

more motivation for you to study chinese if you're not already! :-) Some

basic Qi tonic herbs to put in according to this book are honey-fried

huang qi, ren shen or dang shen, fu ling, shan yao, sheng jiang, skinless

peanuts, da zao, etc. All pretty obvious stuff.

 

A couple other points to mention:

 

1) The book suggests in some recipes that the herbs be cooked first,

usually twice, then add the decoction along with cold water to your rice

and make the zhou from that. Huang qi for example may be one herb to do

this with unless you want to fish it out of your zhou later (not very

appealing). Obviously things like da zao, peanuts, gou qi zi, etc,

there's no need to do this.

 

2) Someone mentioned being unable to get the consistency thick like in

restaurants. First you need to use short grain rice- long grain is not

starchy enough. Second, add some geng mi/sweet rice (very starchy!) to

the recipe and it'll thicken up nicely!

 

3) Always start with cold water, flame on high, and when it comes to a

boil let it rolling boil for 5-10 minutes with the lid off. Then turn to

medium high and let cook with lid off until it's nice and thick. Don't

ask me why, this is how my wife, who is chinese, does it.

 

Good luck, and enjoy!

 

Greg

 

 

 

 

-

Kristy Garry

Monday, November 18, 2002 8:52 PM

Congee

 

 

Hi all..

 

Have been trying to nourish my spleen (among other things - being a

student)

lately by eating congee for breakfast in the mornings.. have had good

results (tasty I mean) with using Da zao, Chen pi and Mu er with millet

and

rice and fresh cilantro as a garnish.. just today I'm trying a new

combination with Long Yan Rou, Lian Zi, Shan Yao and Gou Qi Zi which I

think

will taste great..

Was wondering if anyone else had some good recipes or hints..

 

Kristy

[Guest guest]

Hi Par..

yeah.. I haven't been using the Lian zi that has a skin.. just the white

stuff.. I find it really nice.. kindof like a chick pea

as far as the consistancy.. I usually find that 1/4 cup of rice to 2.5 to 3

cups of water works out well.. makes it kindof a soupy porridge

 

As for Celery.. we learned in our food therapy class last year that it

benefits the Spleen and calms the liver... improves digestion and dries

dampness.. purifies the blood, dispells wind, and promotes sweating

 

Oh yeah.. and millet cooks up fine overnight in a crock pot.. I usually

prepare everything right before bed and have a tasty breakfast/snack to

bring to school in the morning

 

>Message: 20

> Tue, 19 Nov 2002 21:09:34 -0800

> " Par Scott " <parufus

>Re: Congee

>

>You've got to watch the lian zi, it can taste a little funky, though I

>might have been using the ones with the skins on, I don't know if it makes

>a difference. I used to powder the shan yao and chen pi in a coffee

>grinder to avoid bland/bitter lumpiness, but gou qi zi and long yan rou are

>always yummy. I got some fresh [not desiccated to a crisp] hawthorn

>berries in an Armenian grocery one time, and those were a nice addition for

>a while, but they're almost too sweet. Da zao is good to, and the hong zao

>is tasty also. Almonds, and sunflower seeds, yes yes. At some point you

>have to stop or you have trail mix instead of porridge.

>

>I have never been able to get the right [like you get in Chinese places]

>consistency, its always much thicker, more like oatmeal, what's a good

>water/rice relationship, and how do you include the millet, long overnight

>cooking?

>

>I put in a lot of celery these days, for a crunchy counterpoint. I was

>curious if anybody else thought celery had liver moving or soothing

>properties, it tastes like it ought to.

>

>Par

 

_______________

STOP MORE SPAM with the new MSN 8 and get 2 months FREE*

http://join.msn.com/?page=features/junkmail

[Guest guest]

Thanks Kristy,

Sounds like your nutrition class was better than mine. We ended up with a semester of macro cooking classes, which were fun and tasty, but not entirely relevant.

 

Par

 

-

Kristy Garry

Thursday, November 21, 2002 8:40 AM

Re: Congee

Hi Par..yeah.. I haven't been using the Lian zi that has a skin.. just the white stuff.. I find it really nice.. kindof like a chick peaas far as the consistancy.. I usually find that 1/4 cup of rice to 2.5 to 3 cups of water works out well.. makes it kindof a soupy porridgeAs for Celery.. we learned in our food therapy class last year that it benefits the Spleen and calms the liver... improves digestion and dries dampness.. purifies the blood, dispells wind, and promotes sweatingOh yeah.. and millet cooks up fine overnight in a crock pot.. I usually prepare everything right before bed and have a tasty breakfast/snack to bring to school in the morning>Message: 20> Tue, 19 Nov 2002 21:09:34 -0800> "Par Scott" <parufus>Re: Congee>>You've got to watch the lian zi, it can taste a little funky, though I >might have been using the ones with the skins on, I don't know if it makes >a difference. I used to powder the shan yao and chen pi in a coffee >grinder to avoid bland/bitter lumpiness, but gou qi zi and long yan rou are >always yummy. I got some fresh [not desiccated to a crisp] hawthorn >berries in an Armenian grocery one time, and those were a nice addition for >a while, but they're almost too sweet. Da zao is good to, and the hong zao >is tasty also. Almonds, and sunflower seeds, yes yes. At some point you >have to stop or you have trail mix instead of porridge.>>I have never been able to get the right [like you get in Chinese places] >consistency, its always much thicker, more like oatmeal, what's a good >water/rice relationship, and how do you include the millet, long overnight >cooking?>>I put in a lot of celery these days, for a crunchy counterpoint. I was >curious if anybody else thought celery had liver moving or soothing >properties, it tastes like it ought to.>>Par_______________STOP MORE SPAM with the new MSN 8 and get 2 months FREE* http://join.msn.com/?page=features/junkmailThe Chinese Herbal Medicine, a voluntary organization of licensed healthcare practitioners, matriculated students and postgraduate academics specializing in Chinese Herbal Medicine, provides a variety of professional services, including board approved online continuing education.

[Guest guest]

No problem.. I appreciate your suggestions as well.. I'm definitely going to

track down some Shan zha and try that soon..

 

Thankyou!

Kristy

 

 

>

>Thanks Kristy,

>Sounds like your nutrition class was better than mine. We ended up with a

>semester of macro cooking classes, which were fun and tasty, but not

>entirely relevant.

>

>Par

 

 

_______________

Add photos to your e-mail with MSN 8. Get 2 months FREE*.

http://join.msn.com/?page=features/featuredemail

[Guest guest]

Does anyone know more about this?

Be Well,

Misty L. Trepke

http://www..com

 

Congee

 

Traditionally known as " hsi-fan " or rice water, congee is eaten

throughout China as a breakfast food. It is thin porridge or gruel

consisting of a handful of rice simmered in five to six times the

amount of water. Although rice is the most common fgrain for

congees, millet, spelt, or other grains are sometimes used. Cook the

rice and water in a covered pot for 4-6 hours on warm, or use a

crockpot. It is better to use too much water than too little, and it

is said the longer congee cooks, the more powerful it becomes.

 

Healing Properties

 

This simple rice soup is easily digested and assimilated, tonifies

the blood and the qi energy, harmonizes the digestion, and is

demulcent, cooling, and nourishing. Since the chronically ill person

often has weak blood and low energy, and easily develops

inflammations and other heat symptoms from deficiency of yin fluids,

the cooling , demulcent and tonifying properties of congee are

particularly welcome. it is useful for increasing a nursing mother's

supply of milk. The liquid can be strained from the porridge to

drink as a supplement for infants and for serious conditions.

Other therapeutic properties may be added to the congee by cooking

appropriate vegetables, grains, herbs, or meats in with the rice

water. Since the rice itself strengthens the spleen-pancreas

digestive center, other foods added to a rice congee become more

completely assimilated, and their properties are therefore enhanced.

Listed below are some of the more common rice-based congees and

their specific effects.

 

Aduki Bean - Diuretic: curative for edema and gout.

 

Apricot Kernel - Recommended for coughs and asthma, expels sputum

and intestinal gas.

 

Carrot - Digestive aid, eliminates flatulence.

 

Celery - Cooling in summer, benefits large intestine.

 

Chestnut - Tonifies kidneys, strengthens knees and loin, useful in

treating anal hemorrhages.

 

Water Chestnut - Cooling to the viscera, benefits digestive organs.

 

Chicken or Mutton Broth - Recommended for wasting illnesses and

injuries.

 

Duck or Carp Broth - Reduces edema and swelling.

 

Fennel - Harmonizes stomach, expels gas, cures hernia.

 

Ginger - Warming and antiseptic to viscera, used for deficient cold

digestive weakness, diarrhea, anorexia, vomiting and indigestion.

 

Kidney from Pig, Sheep or Deer - Strengthens kidneys, benefits knees

and lower back, treats impotence.(use organic kidney)

 

Leek - Warming to viscera, good for chronic diarrhea.

 

Liver from Sheep or Chicken - Benefits diseases of the liver, very

powerful.

 

Mallow - Moistening for feverishness, aids digestion.

 

Mung Bean - Cooling, especially for summer heat, reduces fevers,

thirst relieving.

 

Mustard - Expels phlegm, clears stomach congestion.

 

Onion - Diaphoretic, lubricating to muscles. Rich in sulfur

compounds called Thiosulfinates-they are anti-inflammatory and

contain Vitamin C, Quercetin and a powerful antioxidant.

 

Black Pepper - Expels gas, recommended for pain in bowels.

 

Red Pepper - Prevents malaria and cold conditions.

 

Pine Nut Kernel - Moistening to heart and lungs, harmonizes large

intestine, useful in wind diseases and constipation.

 

Poppy Seed - Relieves vomiting and benefits large intestine.

 

Purslane - Detoxifies, recommended for rheumatism and swellings.

 

Radish - Digestant, benefits the diaphragm.

 

Pickled Radish (salt) - Benefits digestion and blood.

 

Brown Rice - Diuretic, thirst quenching, nourishing, good for

nursing mothers.

 

Sweet Rice - Demulcent, used for diarrhea, vomiting and indigestion.

 

Scallion Bulb - Cures cold diarrhea in the aged.

 

Sesame Seed - Moistening to the intestines, treats rheumatism.

 

Shepherd's Purse - Brightens the eyes and benefits the liver.

 

Spinach - Harmonizes and moistening the viscera, sedative.

 

Taro Root - Nutritious, aids the stomach, builds blood.

 

Wheat - Cooling, used with fevers, clears digestive tract, also

calming and sedating due to wheat's nourishing effect on the heart.

 

Yogurt and Honey - Beneficial to heart and lungs.

 

 

Healing Properties of other grains you may wish to try.

 

Amaranth - Cooling thermal nature, dries dampness, benefits the

lungs, high in protein (15-18%), fiber, amino acids (lysine and

methionine), vitamin C, and calcium. It contains more calcium and

the supporting calcium cofactors (magnesium and silicon) than milk.

 

Barley - Cooling thermal nature, sweet and salty flavour,

strengthens the spleen-pancrea, regulates the stomach, and fortifies

the intestines. Builds the blood and yin fluids and moistens

dryness, promotes diuresis, benefits the gallbladder and nerves,

very easily digested. A decoction of 2 oz. pearl barley or roasted

whole barley toa quart of water is traditionally used for

convelscents and invalids, treats diarrhea, soothes inflamed

membranes, alleviates painful and difficult urination, quells fever,

helps reduce tumors, swellings, and watery accumulations such as

edema.

 

Buckwheat - Neutral thermal nature, sweet flavor, cleans and

strengthens the intestines and improves appetite. Is effective for

treating dysentery and chronic diarrhea. Rutin, a bioflavonoid found

in buckwheat, strengthens capillaries and blood vessels, inhibits

hemorrhages, reduces blood pressure, and increases circulation to

the hands and feet. Rutin is also an antidote against x-rays and

other forms of radiation.

 

Corn - Neutral thermal nature, sweet flavor, diuretic, nourishes the

physical heart, influences the stomach, improves appetite, and hleps

regulate digestion, promotes healthy teeth and gums, tonifies the

kidneys and helps overcome sexual weakness. Drink a tea decoction

made from whole dried kernels to treat kidney disease.

 

Millet - Cooling themal nature, sweet and salty flavor, diuretic,

strengthens the kidneys, beneficial to stomach and spleen-pancreas,

builds the yin fluids, moistens dryness, alkalizing, balances over-

acid conditions, sweetens breath by retarding bacteria growth in

mouth, high amino acid profile and rich silicon content, helps

prevent miscarriage, anti-fungal, one of the best grains for those

with Candida albicans overgrowth. Also useful for diarrhea,

vomiting, indigestion, and diabetes. Soothes morning sickness.

 

Oats - Warming thermal nature, sweet and slightly bitter flavor,

soothing, restores nervous and reproductive systems, strengthens

spleen-pancreas, builds and regulates qi energy, removes cholesterol

from the digestive tract and arteries, strengthens cardiac muscles.

Can be used in cases of dysentery, diabetes, hepatitis, nervous and

sexual debility, indigestion and swelling including abdominal

bloating. One of the richest silicon foods, oats help renew the

bones and all connective tissues. oats also contain phosphurus,

required for brain and nerve formulation during youth.

 

Quinoa - Warming thermal nature, sweet and sour flavor, generally

strengthening for the whole body, specifically tonifies the kidney

yang(warming and energizing function of the body) and the

pericardium functions. Compared wit other grains, it has the highest

protein content. Contains more calcium than milk and is higher in

fat content than any grain. A very good source of iron, phoshorous,

B vitamins, and vitamin E.

 

Wild Rice - Cooling thermal nature, sweet and bitter flavor,

diuretic, benefits the kidneys and bladder. Has more protein than

other rice. It is rich in minerals and B vitamins and is a hardy

food for cold climates, it cools the superficial tissues and

concentrates warmth in the interior and lower body areas.

 

*** All of the above information has been taken from Healing With

Whole Foods by Paul Pitchford. This is an excellent resource book

that we highly recommend to anyone wishing enhanced health.

 

Andrew Pacholyk LMT, MT-BC, CA

Peacefulmind.com

Alternative medicine and therapies

for healing mind, body & spirit!