Congee & Porridge
Adzuki Bean Congee
Traditionally used to support the spleen, promote urination and clear damp-heat
Why people make this congee
People prone to gout are usually told to go easy on beans, because most beans are high in purines and purines break down into uric acid. As Bro Niu explains, adzuki beans (chi xiao dou) are the friendly exception — low in purines, high in potassium, and traditionally used to support the spleen, promote urination and clear damp-heat. That makes this plain, comforting congee a sensible everyday bowl for people keeping an eye on uric acid.
Who it suits / who should be cautious
- People watching their uric acid or managing gout who still want a warm, simple bowl
- Those with poor urination or water retention, traditionally
- Diabetics may prefer the salted version (see tips) instead of sugar
- Gout is a medical condition — keep up your doctor’s treatment plan; this is supportive food, not a cure
Why these ingredients (the food-therapy logic)
- Adzuki bean (chi xiao dou): low in purines and a classic potassium-rich food, traditionally associated with supporting the spleen, promoting urination, clearing damp-heat and reducing swelling.
- White rice (bai mi): the gentle, neutral base that makes the bowl easy to digest.
Ingredients (3–4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Adzuki bean (chi xiao dou) | ~75 g / 2 liang | soaked and rinsed |
| White rice (bai mi) | ~75 g / 2 liang | rinsed |
| White sugar | to taste | or use salt |
Method
- Soak and rinse the adzuki beans; rinse the rice.
- Combine the beans and rice with water and simmer into a smooth, moderately thick congee.
- Stir in white sugar (or salt) to taste. Serve in any reasonable amount.
Bro Niu’s tips
This congee supports the spleen and promotes urination, and is traditionally said to be helpful for older people with abdominal fluid retention or poor urination. You can leave out the sugar and use salt instead with no problem. For ongoing care, simmer adzuki beans and pearl barley (yi mi) into a congee regularly; lily bulb (bai he) is said to help reduce uric acid build-up, and you may add Chinese yam (huai shan) and lily bulb.
Community questions answered (selected)
- Q (PAT): Can someone with high uric acid drink a glehnia and Solomon’s-seal (sha shen, yu zhu) soup? Bro Niu: Yes — just go light on mushrooms and fungi, beans (except adzuki), shellfish, and animal organs.
- Q (catherine): I want to use this congee for high uric acid — can I add Chinese yam? And can I use astragalus and codonopsis (bei qi, dang shen) in soup? Bro Niu: For high uric acid, regularly simmer adzuki beans and pearl barley into congee; lily bulb helps reduce uric acid build-up, and you may add yam and lily bulb. Use just a little astragalus and codonopsis.
- Q (annie): During a gout flare, can I eat this adzuki congee (with pearl barley added) once or twice a day? Will eating black beans and hyacinth beans raise uric acid? Bro Niu: Apart from adzuki beans, other beans are high in purines and can worsen gout symptoms. So only the adzuki-bean food therapy is suitable.
Published November 29, 2011 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 2 min read.
