Congee & Porridge
Celery, Red Date and Dried Scallop Congee
Traditionally used to support healthy blood pressure and cholesterol levels
Why people make this congee
Bro Niu knows plenty of older friends whose blood pressure and cholesterol have crept up over the years — partly from age stiffening the vessels, but mostly from a rich city diet that lets cholesterol settle on the artery walls. Celery has long been valued for gently supporting healthy blood pressure, and here Bro Niu pairs it with dried scallop and red dates in a savoury congee. It is fragrant and clean-tasting, and an easy everyday bowl for the middle-aged and older.
Who it suits / who should be cautious
- Middle-aged and older people who want a light, savoury congee as part of a heart-friendly routine.
- This is a food, not a treatment — anyone on blood-pressure or cholesterol medication should keep taking it and check with their doctor before relying on diet alone.
Why these ingredients (the food-therapy logic)
- Celery (qin cai): traditionally regarded as one of the better vegetables for supporting healthy blood pressure; Chinese celery is considered stronger than Western celery.
- Dried scallop (yao zhu): adds savoury depth and is associated with nourishing without being heating.
- Red dates (hong zao): traditionally used to nourish and add a mild natural sweetness that balances the dish.
Ingredients (3–4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Celery | ~150 g (4 liang) | Chinese celery is stronger; use Western celery if you find it too pungent |
| Pitted red dates | 6 | |
| Dried scallops | 3 | Soak until soft |
| White rice | ~75 g (2 liang) | Rinse, then lightly marinate with a little oil and salt |
Method
- Soak the dried scallops in clean water until soft.
- Remove the celery leaves, wash, and cut into segments.
- Rinse the rice and lightly toss with a little oil and salt.
- Put everything into a pot, add water, and simmer into a congee of a thick, comfortable consistency. Eat as much as you like.
Bro Niu’s tips
Chinese celery is considered more effective than Western celery, but if its flavour is too strong for you, Western celery works just as well.
Community questions answered (selected)
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Q (Yin): My sister’s heart scan reported vascular calcification and her cholesterol is high. Is there any food therapy to help her? Bro Niu: You can brew a tea from a small pinch each of hawthorn (shan zha), dry-fried cassia seed (chao jue ming zi) and chrysanthemum (ju hua) for regular use — it is traditionally associated with supporting the vessels and healthy cholesterol.
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Q (Yin): How do I prepare the cassia seed, and is this tea suitable for someone with high blood pressure or a weak stomach? Bro Niu: Dry-fry the cassia seed in a clean (oil-free) pan for about 7 minutes so it brews easily. This tea is traditionally linked to supporting healthy blood pressure, blood lipids and cholesterol. Hawthorn is quite sour, so take it after meals; you may add dried tangerine peel (guo pi) to ease the stomach.
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Q (anonymous reader): I am thin with slightly low blood pressure but high cholesterol. What can I take to support cholesterol without affecting my blood pressure? Bro Niu: You can drink eucommia leaf tea (du zhong ye), which is associated with supporting healthy cholesterol with little effect on blood pressure; add a few longan (yuan rou) if you like. A diet with more vegetables and less meat helps lower cholesterol.
Published July 29, 2010 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
