Sea Cucumber and Glutinous Rice Congee

Why people make this congee

A recurring salty taste in the mouth is one of those signs that traditional Chinese medicine pays close attention to. It is associated with what TCM calls kidney deficiency — a state where the kidney’s vital energy is depleted, often from overwork, age, or prolonged illness. Both major patterns of kidney deficiency (yin deficiency and yang deficiency) can produce this sensation, though they come with different accompanying symptoms: yin deficiency tends to bring dry throat, dizziness, night sweats, and irritability, while yang deficiency shows up more as fatigue, cold limbs, frequent nighttime urination, and a lack of drive.

Sea cucumber is one of those rare traditional foods regarded as tonifying for both yin and yang simultaneously — meaning it is appropriate for either pattern. It contains no cholesterol, is rich in collagen and protein, and has a gentle, neutral quality that makes it suitable for most people. Pairing it with glutinous rice makes a congee that is warming for the spleen and stomach, and gently nourishing for the kidneys.

Who it suits / who should be cautious

• Suited for adults and children who experience a salty taste in the mouth, frequent night urination, spontaneous sweating, or a weakened spleen and stomach.
• Sea cucumber is cholesterol-free and can be eaten by people with high cholesterol; those with intestinal complaints should eat moderate portions and not over-consume at one sitting.
• Those with an active cold, fever, or exterior illness should avoid this congee.
• Glutinous rice is harder to digest than regular rice; those with a weak stomach or a tendency to bloating should keep portions small and eat slowly.

Why these ingredients (the food-therapy logic)

• Sea cucumber (hai shen): An unusual tonic in that it supports both yin and yang aspects of kidney function. Contains abundant collagen, protein, and trace minerals. Also associated with nourishing the skin.
• Glutinous rice (nuo mi): Warming and qi-tonifying. When combined with sea cucumber, it creates a thicker, more warming congee than regular rice, which TCM considers beneficial for the spleen and stomach.
• Ginger (sheng jiang) and spring onion (cong): Both are warming aromatics that improve digestion, reduce any fishy notes from the sea cucumber, and help lift the overall flavour.

Ingredients (2 servings)

Ingredient	Amount	Notes
Rehydrated sea cucumber (hai shen)	1 piece	Slice after rehydrating; see method note
Glutinous rice (nuo mi)	75 g (2 liang)	Soak for 30 minutes, then rinse
Clear chicken broth	200–250 ml (1 small carton)	Use good-quality broth
Fresh ginger	To taste	Julienne finely
Spring onion	To taste	Chop roughly
Salt and white pepper	To taste	Season at the end

Method

1. Rehydrate the sea cucumber in advance (at least 24 hours in cold water, changing the water twice). Once fully soft, blanch briefly in boiling water, then slice.
2. Rinse the glutinous rice and soak for 30 minutes.
3. Combine the glutinous rice with an appropriate amount of water and the chicken broth in a pot. Cook over medium-low heat, stirring regularly, until the congee reaches a thick, smooth consistency.
4. Add the sliced sea cucumber and stir through.
5. Add the ginger and spring onion; season with salt and white pepper to taste.
6. Serve hot.

Bro Niu’s tips

This is a beautifully simple dish that is also lovely for the skin — sea cucumber’s collagen content makes the congee silky and nourishing for complexion as well. The addition of ginger is particularly recommended for those with a cold constitution or a tendency toward bloating; the warmth of ginger balances the neutral-to-cool quality of the sea cucumber and helps the stomach digest the sticky glutinous rice. For children and people with digestive conditions, glutinous rice should not be eaten in large quantities at one time — a modest bowl is plenty.

Community questions answered (selected)

• Q (reader): Can a 6-year-old child eat this? Bro Niu: Children with diabetes and young children can eat this. Those with intestinal disease should not eat too much sea cucumber at one time.

• Q (Guo): Can people with a cold and deficient spleen and stomach eat this congee? Bro Niu: Yes — those with a cold and weak spleen and stomach can just add a little more ginger to the congee.

• Q (Ye Tai): I love glutinous rice, but I often hear that it makes the blood thicker and should not be eaten by those with a weak spleen. Is that true? Bro Niu: Glutinous rice is actually qi-tonifying — it does not thicken the blood. However, because it forms a dense mass in the stomach rather than breaking down easily, it is not suitable to eat in large amounts for those with a weak stomach.

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Published March 6, 2019 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.