Congee & Porridge
Prepared He Shou Wu, Goji and E Jiao Millet Congee
Traditionally nourishes the liver and kidneys and supports essence and blood
Why people make this congee
Watching a loved one’s memory and independence slip away is hard, and Bro Niu’s view is that prevention beats cure — keep the mind busy with books, chess and mahjong, get enough vitamin E from foods like wheat germ, whole grains, sesame, longan and dark leafy greens, and even chew gum or tap the teeth to keep the jaw active, which is thought to stimulate the memory-related hippocampus. Alongside all that, this congee is traditionally said to nourish the liver and kidneys and to support essence and blood.
Who it suits / who should be cautious
- Suits people with liver-and-kidney depletion, early greying hair, declining eyesight, or sleep that is broken by many dreams.
- E jiao is rich, so go easy if your spleen and stomach are weak. If you are on blood-thinning medication, take blood-moving herbs only with medical advice. People with high blood pressure can take this congee but should keep qi tonics modest and use ginseng and liquorice cautiously.
Why these ingredients (the food-therapy logic)
- Zhi he shou wu (prepared fleeceflower root): the prepared form is traditionally used to nourish the liver and kidneys and support the blood.
- Gou qi zi (goji): associated with benefiting the liver, kidneys and eyes.
- Sang shen zi (mulberry): traditionally said to nourish blood and yin.
- E jiao (donkey-hide gelatin): associated with supporting the blood.
- Hong zao / xiao mi (red dates / millet): round out the flavour and make a gentle, easily eaten base.
Ingredients (2–3 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Prepared he shou wu | ~30 g (8 qian) | rinse |
| Goji berries | ~15 g (4 qian) | |
| Mulberry fruit (sang shen) | ~15 g (4 qian) | |
| E jiao (donkey-hide gelatin) | ~19 g (5 qian) | melt separately (see tips) |
| Red dates | 6 | |
| Millet | ~75 g (2 liang) | rinse |
Method
- Rinse the ingredients. Add the he shou wu, goji, mulberry, red dates and millet to a pot with water and cook into a moderately thick congee.
- For the e jiao, Bro Niu crushes one piece, puts it in a bowl with hot water and steams it over water until it melts to a syrup.
- Stir the melted e jiao syrup into the cooked congee to taste, so none is wasted. Eat as desired.
Bro Niu’s tips
It is best to add the e jiao after the congee is cooked: crush a piece, add about 80% water in a bowl, steam over water until it melts to a syrup, then stir 2–3 spoonfuls into hot congee or soup as you like. The prepared (zhi) form of he shou wu is more nourishing than the raw form; ordinary he shou wu is fine for most uses.
Community questions answered (selected)
- Q (KZ, from Los Angeles): Can someone with high blood pressure take this he shou wu, goji and e jiao congee? Bro Niu: Yes, people with high blood pressure can take it; the he shou wu and e jiao congee is fine. Just keep qi tonics like dang shen and American ginseng modest, and be cautious with ginseng and liquorice, which can raise blood pressure.
- Q (KZ): Even people on daily blood-pressure medication can take these herb congees and soups? Bro Niu: Use blood-thinning herbs such as tian qi and dan shen with care — don’t combine them on their own with blood-thinning medication, as that doubles the effect.
- Q (Ling): Does the e jiao need to be dissolved in hot water first? Bro Niu: I usually crush a piece of e jiao, put it in a bowl with hot water, and steam it over water until it melts. It’s a little more work, but adding the melted e jiao syrup after the congee is cooked wastes none and lets you add as much as you like.
Published November 16, 2010 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
