Mian Yin Chen Congee

Why people make this congee

Most food-therapy ingredients are chosen to be pleasant — nobody wants their “medicine” to taste like a cup of bitter tea. Yin chen (capillary wormwood) is a little bitter, but it carries a clean, herbal fragrance, and in traditional Chinese food therapy it is one of the classic herbs for calming the liver and clearing heat. Nourilo likes folding it into a simple rice congee so the bitterness softens and the dish stays easy to eat.

Method

1. Rinse the yin chen well and place it inside a soup/herb bag.
2. Add the rice and the herb bag to the pot.
3. Cook with enough water into a smooth congee of medium thickness.
4. Eat warm, in whatever amount suits you.

Nourilo’s Tips

This congee is traditionally taken to support people dealing with a bitter taste in the mouth, irritability, rib-area discomfort, or bad breath. If your digestion runs cold, keep the herb amount modest.