Ingredient · page 2

Recipes with White rice

Congee & Porridge

Pine Nut Congee

A gentle, lubricating congee traditionally chosen to ease dry-type and age-related constipation

⏱ 45 min 2 bowls

Congee & Porridge

Lily Bulb and Pine Nut Congee

Traditionally moistens the lungs and eases dry bowels

⏱ 1 hr 10 min 2–3 bowls

Congee & Porridge

Twin Wood-Ear and Lily-Bud Congee

Traditionally associated with nourishing blood and easing period discomfort

⏱ 1 hr 2-3 bowls

Congee & Porridge

Chinese Yam, Polygonatum and Cistanche Congee

Traditionally used to boost qi and nourish the kidneys

⏱ 1 hr 40 min 1 pot (congee)

Congee & Porridge

Jiaogulan and Red Date Congee

Traditionally supports liver health and is taken to help prevent fatty liver

⏱ 1 hr 10 min 2–3 bowls

Congee & Porridge

Fresh Lily, Mulberry and Red Date Congee

Traditionally nourishes yin and calms the mind, associated with supporting focus and restful sleep

⏱ 55 min 1 small pot of congee

Congee & Porridge

Radish Seed (Lai Fu Zi) Congee

Traditionally helps move stagnant food and ease a full, bloated stomach

⏱ 45 min 2–3 bowls (1 pot)

Rice & Staples

Pumpkin Herb Rice

Traditionally a wholesome rice favoured by those managing blood sugar

⏱ 40 min 2 bowls (about 2 servings)

Congee & Porridge

Aged Tangerine Peel, Apricot Kernel and Barley Congee

Traditionally transforms phlegm, harmonizes the stomach and eases dizziness

⏱ 55 min 2–3 bowls (1 pot)

Congee & Porridge

Pine Nut and Fig Congee

Traditionally used to replenish, moisten the lungs and ease the bowels

⏱ 1 hr 10 min 1 serving

Congee & Porridge

Cassia Seed Congee

Traditionally used to support healthy blood lipids and gentle digestion

⏱ 55 min 1 pot (2–3 servings)

Congee & Porridge

Radish-Seed (Lai Fu Zi) and Black Sesame Congee

Traditionally used to help loosen phlegm and ease wheezy, phlegmy cough

⏱ 50 min 1–2 bowls

Congee & Porridge

Chinese Yam, Hyacinth Bean, and Foxnut Congee

traditionally associated with strengthening the spleen and stomach, reducing loose stools, and supporting digestion

⏱ 55 min 2–3 bowls (1 pot of congee)

Congee & Porridge

Adzuki Bean Congee

Traditionally used to support the spleen, promote urination and clear damp-heat

⏱ 9 hr 3–4 bowls

Congee & Porridge

Dried Scallop and Fresh Oyster Congee (Cantonese Style)

traditionally associated with nourishing the mind, supporting vitality, and strengthening the body

⏱ 60 min 2–3 bowls

Congee & Porridge

Corn, Hyacinth Bean and Red Date Congee

Traditionally used to support fluid balance and ease mild water retention

⏱ 1 hr 15 min 1 pot (2–3 servings)

Congee & Porridge

Century Egg and Dried Mussel Congee

Traditionally used to clear heat, support the liver and kidneys, and help those with high blood pressure

⏱ 1 hr 15 min 1 pot (2–3 servings)

Congee & Porridge

Fish Head Congee with Dried Scallop (Yu Yun Zhou)

traditionally used to nourish the brain, warm the stomach, and ease dizziness from overwork

⏱ 60 min 2–3 bowls

Congee & Porridge

Fresh Water Chestnut Congee

Traditionally associated with clearing summer heat, calming thirst, and supporting digestive balance

⏱ 100 min 2–3 servings

Congee & Porridge

Dried Vegetable (Cai Gan), Scallop and Pork Bone Congee

traditionally used to clear lung and stomach heat and ease dry cough and internal heat in autumn

⏱ 2 hr 20 min 4 bowls

Congee & Porridge

Hawthorn and Tangerine Peel Congee

traditionally used to support digestion and uric acid balance

⏱ 65 min 2–3 bowls

Congee & Porridge

Lotus Leaf, Ophiopogon and Rush Pith Congee

traditionally used to nourish yin, calm the heart, and support emotional balance

⏱ 50 min 2 servings

Rice & Staples

Eel, Shiitake Mushroom and Red Date Rice Casserole

traditionally used to nourish liver blood, strengthen the spleen, and support recovery from chronic fatigue

⏱ 50 min 1–2 servings

Congee & Porridge

Three-Seed Congee (San Zi Zhou)

traditionally associated with descending lung qi, dissolving phlegm, and relieving cough with congestion in children

⏱ 40 min 2–3 bowls of congee