Congee & Porridge
Purslane (Ma Chi Xian) Congee
Traditionally associated with antibacterial and anti-inflammatory support, protecting lung tissue, and helping prevent fibrotic changes after respiratory infection
Why people make this congee
After a severe respiratory illness, some people find that their lungs do not fully return to normal — a condition researchers describe as pulmonary fibrosis, where scar tissue forms and impairs lung function. A food-therapy text called “A Hundred Vegetables for a Hundred Diseases” describes purslane (Portulaca oleracea) as a “natural antibiotic,” documenting its antimicrobial and anti-inflammatory properties and its traditional association with preventing lymph vessel inflammation and blocking fibrotic changes — including preventing silicosis nodule formation. Purslane is a remarkably hardy wild plant found in fields, roadsides, and wastelands across the world. It is nutritionally dense: it contains exceptionally high levels of iron, magnesium, manganese, potassium, and calcium, as well as vitamins A, B-group, C, and E. Modern research has also found that purslane can improve arterial lipid metabolism, help clear cellular waste, prevent macrophage degeneration, and inhibit the fibrotic cellular changes that are the underlying concern here. For people who have recovered or are recovering from respiratory infections, making this congee regularly is a practical, accessible way to support long-term lung health.
Who it suits / who should be cautious
- Suitable for adults (and older children with parental guidance) recovering from respiratory illness and looking to support lung health.
- Also suitable as a general anti-inflammatory, lipid-supporting congee for healthy adults.
- Pregnant women should avoid purslane — it is cooling and traditionally contraindicated in pregnancy.
- Those with kidney disease on restricted potassium or phosphate diets (e.g. dialysis patients) should limit purslane, as it is high in potassium; seek medical guidance.
- For general healthy people, moderate consumption is well tolerated. Its cooling nature can be offset by the ginger and honey dates in this recipe.
- Fresh purslane is available at Chinese or Asian grocers; dried or packaged forms are also increasingly available online.
Why these ingredients (the food-therapy logic)
- Purslane (ma chi xian): Called a “natural antibiotic” in folk tradition. Rich in minerals and vitamins; traditionally associated with clearing heat, detoxifying the body, resolving swelling, and inhibiting fibrotic cellular changes. Omega-3 fatty acid content (notably ALA) is unusually high for a land plant, and modern research has explored its anti-inflammatory, lipid-modulating, and antimicrobial properties.
- Ginger (sheng jiang): Warming; offsets purslane’s cooling nature, making the congee more gentle on the stomach. Also contributes its own anti-inflammatory and antimicrobial compounds.
- Honey dates (mi zao): Naturally sweet; tonify qi and moisten the lungs; also help balance the cooling nature of purslane and add flavour.
- White rice (bai mi): Forms the base of the congee; easy to digest, warming, and gently nourishes the stomach and spleen.
Ingredients (2–3 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh purslane | 3–4 liang (~110–150 g) | Remove roots, wash thoroughly, chop |
| Fresh ginger | 3 slices | |
| Honey dates | 2 pieces | |
| White rice | 2 liang (~75 g) | Rinse; marinate briefly with a little oil and salt |
Method
- Remove the roots from the purslane, wash thoroughly, and roughly chop.
- Rinse the white rice; mix with a small drizzle of oil and a pinch of salt (this helps the rice cook smoothly into congee).
- Combine all ingredients — purslane, ginger, honey dates, and rice — in a pot with 6–7 bowls of water.
- Bring to a boil, then reduce to a low simmer. Cook for about 1 hour, stirring occasionally, until a smooth, thick congee forms.
- Serve warm. Eat the congee including the solid ingredients.
Bro Niu’s tips
Fresh purslane has a sour, cooling flavour. To make the congee gentler and more nourishing, you can add euryale seeds (qian shi), lily bulb (bai he), dried tangerine peel (chen pi), or honey dates alongside the purslane — this strengthens the nourishing effect and moderates the cooling nature. For those who cannot eat large amounts of purslane (e.g., dialysis patients with potassium restrictions), a lean pork broth simmered with snow fungus, goji berries, apricot kernels, dried figs, and tangerine peel is a good alternative for lung support.
Community questions answered (selected)
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Q (Karen Ho): My father is on peritoneal dialysis and had pneumonia, and now has some lung calcification with fibrosis. He has a ticklish cough with no phlegm. He is taking cordyceps. What food therapy can help? Bro Niu: Purslane can block fibrotic changes — the fresh form is best. Use 2 liang of fresh purslane and simmer with dried tangerine peel and lean pork broth for 20 minutes; he should eat some of the purslane too. Fresh purslane is available at Chinese or Asian grocers. Aim for 3–4 times a week.
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Q (恩): My 10-month-old grandchild recently recovered from COVID. How can I help restore her health? Bro Niu: If your granddaughter is doing well generally, millet porridge (xiao mi zhou) is the most nourishing for rebuilding the spleen and aiding digestion — add lotus seeds and lily bulb together, or some meat she enjoys. Tiger milk lingzhi is excellent for strengthening lung qi and has no medicine taste — add a small amount when cooking the porridge and remove before serving.
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Q (Sylvia): I had COVID for 8 days and am nearly recovered. Can I eat fish soup (salmon)? I am abroad and many Chinese herbs are unavailable. Bro Niu: Fish soup is fine — no problem. You can simmer apple, snow fungus, lily bulb, dried figs, and apricot kernels with lean pork for a soup to help clear heat and moisten the lungs. Start once you are recovering — drink the soup and eat some of the ingredients.
Published March 12, 2020 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.
