Fu Ge (Kudzu) and Brown Rice Congee

Why people make this congee

Nourilo often reaches for kudzu (fu ge) because it is traditionally used to “open and disperse” pent-up heat. Cooked into a congee, it is traditionally associated with releasing the surface and easing fever, lifting the yang, calming the stomach, and quenching thirst. It’s a gentle, comforting bowl for a wind-heat cold with fever, headache and that tight, stiff neck-and-shoulder feeling — and is also traditionally used for a child’s wind-heat fever and queasiness.