Congee & Porridge
Dried Vegetable (Cai Gan), Scallop and Pork Bone Congee
traditionally used to clear lung and stomach heat and ease dry cough and internal heat in autumn
Why people make this congee
The period after the Start of Autumn (around early August) in the Chinese calendar is a time when the air gradually loses its summer humidity but daytime temperatures remain very high — a combination that easily creates internal dryness and heat. The Cantonese tradition of making “golden and silver vegetables” soup (jin yin cai tang, using both fresh and dried vegetables) addresses exactly this seasonal challenge. This version makes a full congee with pork bones for richness and sun-dried mustard greens and scallop for depth of flavour. In traditional food therapy, this combination is associated with clearing heat from the lungs and stomach, soothing dry cough with little or no phlegm, and easing the full, uncomfortable feelings that internal heat can bring. It is one of the most comforting and naturally delicious congees in the Cantonese repertoire.
Who it suits / who should be cautious
- Suitable for the whole family, including young children and the elderly
- Particularly well suited to the late summer and autumn transition period
- Those who prefer to avoid pork bones can substitute pork shank or lean pork
- Pregnant women can eat this congee without concern
Why these ingredients (the food-therapy logic)
- Dried mustard greens (cai gan): Made by sun-drying fresh Chinese mustard greens; the drying process concentrates their flavour and enhances their mild heat-clearing, lung-moistening properties. This ingredient gives the congee its distinctive sweet-savoury depth
- Dried scallop column (yao zhu): An umami-rich dried seafood; traditionally associated with nourishing yin and supporting kidney function; adds a naturally sweet, complex flavour to the congee broth
- Pork bones: Provide a rich, gelatinous body to the congee; the marrow is nourishing and adds depth of flavour
- Ginger: Balances the cooling and rich ingredients; aids digestion
Ingredients (4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Dried vegetables (cai gan) | ~75 g (2 liang) | Soak in water until softened; wash well; cut into segments |
| Dried scallop column (yao zhu) | 3 pieces | Soak until soft; shred into fibres |
| Pork bones | ~450 g (12 liang) | Blanch in boiling water to remove impurities; rinse |
| Fresh ginger | 2 slices | |
| White rice | ~75 g (2 liang) | Rinse |
| Water | 8 bowls (~1.6 L) | Reduce to about 4 bowls |
Method
- Soak the dried mustard greens in cold water for 20–30 minutes until softened. Rinse well (they can be salty or gritty), then cut into sections.
- Soak the dried scallop pieces until softened; shred or pull apart into fibres.
- Blanch the pork bones briefly in boiling water; drain and rinse to remove impurities.
- Place all ingredients — dried vegetables, scallop, pork bones, ginger and rice — in a pot with 8 bowls of water.
- Bring to a boil over high heat, then reduce to a gentle simmer.
- Cook for about 2 hours, stirring occasionally, until the congee is thick and the rice has broken down. The liquid should reduce to approximately 4 bowls.
- Serve hot. Eat the congee and enjoy some of the scallop fibre and pork alongside.
Bro Niu’s tips
- If you do not want to use pork bones, lean pork shank (zhu zhan) or simply lean pork cubes are excellent substitutes — and perhaps easier for young children to eat around.
- Dried scallop can be replaced with salted dried duck gizzard (chen ya shen / chen ya gu) — 2 pieces — or with dried oysters (hao shi) 5–6 pieces. Both give a similar depth of umami flavour to the congee.
- To make this congee for a one-year-old: the recipe is completely suitable; simply be sure the rice is well cooked down and the pork is tender. You can replace pork bones with pork shank for easier eating.
- For the autumn dry season, having this congee once or twice a week is a gentle and pleasant way to ease the seasonal transition.
Community questions answered (selected)
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Q (zs0760): Can pork bones be swapped for something else? I’m worried about it being too rich for a 1-year-old child. Bro Niu: Yes — replace the pork bones with pork shank (zhu zhan) or lean pork. For the current season, this congee works well alongside qing bu liang (clear replenishing soup) or watercress with luo han guo and almond fish soup. Ginseng (3 qian or less) is fine for adults; never use ginseng for young children.
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Q (Priscilla): Can I use spare ribs instead of bones? Do the bones need to be salted first? Bro Niu: Spare ribs or western-cut bones both work — just avoid very fatty cuts. No need to salt them.
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Q (Joey): My child has a fever with a cough and some clear nasal discharge. Can I give them this cai gan duck gizzard congee? Bro Niu: With a mild fever, this congee is fine to eat.
Published August 21, 2012 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.
