Congee & Porridge
Adzuki Bean, Coix Seed and Poria Congee
A gentle congee traditionally chosen to support fluid balance for those managing gout
Why people make this congee
People with gout are usually told to avoid high-purine foods, including most beans — so they’re surprised to learn adzuki beans are very low in purine, low in calorie, and traditionally valued for promoting urination and clearing dampness. Because adzuki is so gently diuretic, it’s long been associated with helping the body move things along. It’s also a classic high-potassium food. Bro Niu pairs it with coix and poria, two ingredients traditionally linked to fluid balance, to make a congee that’s friendly for people managing gout.
Who it suits / who should be cautious
- A mild, balanced congee that suits most constitutions and can be eaten often; traditionally chosen by people watching their uric acid, blood sugar, blood pressure or sluggish urination.
- This supports a healthy lifestyle but does not replace any gout treatment your doctor has prescribed.
Why these ingredients (the food-therapy logic)
- Adzuki beans (chi xiao dou): Unusually low in purine for a bean; traditionally used to strengthen the spleen, promote urination and clear dampness.
- Coix / Job’s tears (yi mi): Traditionally used to clear dampness and support healthy fluid metabolism.
- Poria (fu ling): Traditionally used to strengthen the spleen and gently promote urination.
Ingredients (2 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Adzuki beans (chi xiao dou) | ~57 g | Not the same as common red beans |
| Coix / Job’s tears (yi mi) | ~37.5 g | |
| Poria (fu ling) | ~18.75 g | A fungus; not the same as tu fu ling |
Method
- Rinse and soak all the ingredients.
- Add 6 bowls of water and simmer for about 1.5 hours, reducing to roughly 2 bowls.
- Serve as a congee.
Bro Niu’s tips
This congee is gentle on the spleen, is associated with supporting healthy uric-acid levels, and suits people watching blood sugar, blood pressure or sluggish urination — it can be eaten regularly. You can also turn it into a family soup: add some lean pork and simmer 8 bowls of water down to about 4 for two people.
Community questions answered (selected)
- Q (Cheri): My mum has had gout for years and is very careful with food. She says all beans are off-limits — so why is adzuki okay here? And is the “fu ling” here the same as tu fu ling? Dried? Bro Niu: Adzuki is the one bean that’s low in purine and is associated with supporting urate balance, so people with gout can use it regularly. Fu ling (poria) and tu fu ling are two different herbs: fu ling is a fungus (also called yun ling), traditionally used to strengthen the spleen and clear dampness; tu fu ling is a root herb used to clear heat and toxins (helpful for eczema and sores).
- Q (micky): Can these ingredients be made as a soup instead of congee — how long, how much water, same amounts? Bro Niu: Yes. Add some lean pork, simmer 8 bowls of water for about 2 hours down to roughly 4 bowls, enough for two people.
- Q (NANA): Can an average constitution drink this every day? Bro Niu: This congee is mild — any constitution can take it regularly.
Published January 26, 2011 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
