Congee & Porridge
Beancurd Skin, Ginkgo and Tangerine Peel Congee
Traditionally used to support the lungs and ease chronic cough or wheezing associated with lung deficiency
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.
Who it suits / who should be cautious
- Those with chronic bronchitis, mild asthma, or cough attributed to lung weakness in traditional Chinese medicine
- Suitable for adults and older children; the soft texture also makes it suitable for post-surgery or post-illness recovery when appetite is poor
- Adding a few dried scallops (yao zhu) enhances the flavour considerably
- Ginkgo nuts must be prepared correctly: remove the shell, the inner papery skin, and the green bitter germ (the centre shoot). Consuming too many ginkgo nuts at once can cause nausea; keep to 15 or fewer for adults, proportionally less for children
- Pregnant women in the later months may take this congee — consult your care provider
Why these ingredients (the food-therapy logic)
- Beancurd skin (fu zhu): Made from the thin film that forms on the surface of heated soy milk, beancurd skin is considered a premium soy product in traditional food therapy. It is associated with nourishing lung qi, calming the stomach, and reducing phlegm.
- Ginkgo nuts (bai guo): In traditional use, ginkgo nuts help consolidate lung qi and are associated with reducing wheezing and decreasing excess phlegm. The drying, slightly astringent quality is considered useful for weeping-type lung patterns. Use with care and in modest amounts.
- Dried tangerine peel (chen pi): A central ingredient in Cantonese food therapy. Aged tangerine peel (the older the better) helps move qi, dissolve phlegm, and settle the digestive system. It pairs well with rice-based preparations, helping the body absorb the other ingredients without feeling sluggish or full.
- White rice (bai mi): The congee base provides gentle nourishment to the stomach and spleen, giving the body a foundation to absorb the other ingredients.
Ingredients (2–3 servings)
| Ingredient | Amount | Notes |
|---|---|---|
| Ginkgo nuts, shelled | 15 pieces | Remove inner skin and green germ |
| Beancurd skin (fu zhu) | 1 sheet (~30 g) | Crumbled before cooking |
| Dried tangerine peel (chen pi) | 1 piece | Soaked and rinsed |
| White rice | ~75 g (2 liang) | Rinsed |
| Water | Enough to make a thick congee |
Method
- 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.
- Break or crumble the beancurd skin into pieces.
- Soak and rinse the dried tangerine peel; leave whole or cut into a couple of pieces.
- Rinse the rice. Combine rice, ginkgo nuts, crumbled beancurd skin, and tangerine peel in a pot with enough water.
- 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.
Bro Niu’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.
Community questions answered (selected)
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Q (Chau): Can this congee be eaten in the late stages of pregnancy? Bro Niu: Yes, this congee is fine to eat in the later months of pregnancy.
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Q (Phoebe): My 11-month-old had a respiratory virus and bronchitis, and I’d like to help strengthen his lungs after recovery. What do you suggest? Bro Niu: You can make a soup using 3 qian tiger milk mushroom (hu ru ling zhi), 2 qian snow fungus (xue er), 1 liang walnut meat, and 1 liang north and south almonds — add lean pork or partridge. Cook in enough water. The whole family can drink this. Give the baby 1–2 servings a week to support lung qi and build resilience.
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Q (sa wan): I just gave birth by caesarean and want to breastfeed, but my baby has the G6PD gene. Can I take the post-natal 28-formula tonic? Bro Niu: With a G6PD baby, I wouldn’t recommend the standard 28-formula tonic while breastfeeding — some herbs like burdock seed (niu bang zi) or honeysuckle (jin yin hua) can trigger haemolysis if passed through breast milk. Everyday nourishing ingredients like astragalus, codonopsis, goji berries, red dates, Chinese yam, lotus seeds, lily bulb, and Solomon’s seal are generally safe and won’t cause problems.
Published December 7, 2018 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.
