Beancurd Skin, Ginkgo and Tangerine Peel Congee

Why people make this congee

With air quality problems and urban pollution affecting more and more people, chronic bronchitis and cough-related complaints have become increasingly common — especially in colder months when respiratory systems are already under stress. This congee has long been prepared in Cantonese households as a nourishing, easy-to-digest meal for people whose lungs feel weakened: think persistent low-level cough, shortness of breath on mild exertion, or wheezing that lingers long after a cold has passed. The texture is smooth and warming, and the combination of ingredients comes together in a way that is both satisfying and gentle on a recovering digestive system.

Method

1. Shell the ginkgo nuts. Peel off the papery inner skin and carefully remove the green germ in the centre — this bitter shoot is the part that should be discarded.
2. Break or crumble the beancurd skin into pieces.
3. Soak and rinse the dried tangerine peel; leave whole or cut into a couple of pieces.
4. Rinse the rice. Combine rice, ginkgo nuts, crumbled beancurd skin, and tangerine peel in a pot with enough water.
5. Cook over medium to medium-low heat, stirring occasionally, until a thick, smooth congee forms — roughly 40 minutes. Serve warm, in whatever quantity feels comfortable.

Nourilo’s Tips

This congee is also well suited to anyone recovering from surgery or illness whose appetite is poor. Adding a few dried scallops makes it taste even better. If digestive energy feels low, the soft texture of this congee is easy on the stomach and spleen.