Congee & Porridge
Carrot, Water Chestnut and Tangerine Peel Congee
Traditionally used to strengthen the spleen, reduce inflammation and support gastric lining recovery
Why people make this congee
Stomach ulcers are common, and in their early stages they may produce only mild bloating after meals or occasional nausea. As the condition progresses, upper abdominal pain after eating — sometimes severe — becomes the defining feature. Notably, dairy products can sometimes worsen symptoms rather than soothe them.
People with gastric ulcers are advised to eat more foods rich in vitamins A and C, which support the repair of injured gastrointestinal tissue. Carrots are a rich source of beta-carotene (provitamin A), which the body readily converts to vitamin A. In traditional Chinese food therapy, this congee — with carrot, water chestnut and tangerine peel — is associated with strengthening the spleen, opening the appetite, regulating qi and reducing gut inflammation. It is one of Nourilo’s recommendations for people managing gastric and duodenal ulcers.
Method
- Peel the carrots and cut into chunks.
- Peel the water chestnuts and cut each in half.
- Soak the tangerine peel until softened; cut into thin strips.
- Rinse the white rice and marinate with a small pinch of salt and a few drops of cooking oil — this gives the congee a smoother, silkier texture.
- Place all ingredients into a pot and add enough water to cover generously.
- Bring to a boil, then reduce to a low simmer, stirring occasionally, until the congee reaches a thick, smooth consistency.
- Taste and adjust seasoning. Serve warm.
Nourilo’s Tips
This congee is naturally sweet and pleasant — the whole family will enjoy it. Eaten regularly, it is associated with strengthening the gastric lining and reducing the risk of future damage to the gut mucosa. It also has additional benefits for eye health and for people with heart conditions. If you prefer to use millet (xiao mi) instead of white rice, note that millet is excellent for the spleen but is less sticky, so the congee will be thinner; you can add a small amount of lotus root powder or more rice to achieve a satisfactory thickness.
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