Adzuki Bean, Coix Seed and Dried Tangerine Peel Congee (Chi Xiao Dou Yi Mi Chen Pi Zhou)

Why people make this congee

Gout is becoming more common — affecting both men and women — and the pain it brings can be debilitating. It results from uric acid crystallising in the joints, typically striking first in the big toe in the middle of the night with what feels like an intense burning sensation. Because the pain often comes and goes quickly, it is easy to ignore until attacks become more frequent and severe.

Managing gout requires limiting dietary purines — the compounds that break down into uric acid in the body. Most beans are high in purines and are therefore traditionally cautioned for gout sufferers. Adzuki beans are a notable exception: they are low in purines and have traditionally been used in Chinese food therapy to help the kidneys manage water and reduce uric acid levels. Paired with coix seed, one of the most widely used Cantonese ingredients for supporting water metabolism, and dried tangerine peel to warm the digestion and help the other ingredients work more efficiently, this is a gentle, practical, everyday congee for those managing gout or joint swelling.

Method

1. Soak the adzuki beans, coix seed, and dried tangerine peel separately in cold water for 20–30 minutes. Drain and rinse.
2. Place all three ingredients in a pot with 1.8 L of water.
3. Bring to a boil over high heat, then reduce to a gentle simmer.
4. Cook for about 1 hour, stirring occasionally, until the beans and coix seed are soft and the mixture has a congee-like consistency.
5. Add rock sugar to taste, stir until dissolved, and serve.

Nourilo’s Tips

Beyond this congee, those managing gout should aim to drink at least 6–8 glasses of water per day — hydration helps dilute uric acid and reduce crystallisation in the joints. High-purine foods to limit include shellfish (oysters, scallops, clams, mussels), animal organ meats, beer and other yeast-based products, mushrooms (including cloud ear and snow fungus), most other beans, and asparagus. Rich, concentrated slow-cooked broths and chicken essence drinks are also best avoided. During periods when gout is not flaring, small amounts of these foods are generally acceptable. Adzuki beans are the one bean that is safe to eat regularly.