Water Chestnut and Job's Tears Congee

Why people make this congee

Gout is one of those conditions that runs in families — if a parent or grandparent had it, the risk increases. It is also strongly influenced by diet: foods rich in purines (organ meats, shellfish, certain mushrooms, legumes, and alcohol) can elevate uric acid levels and trigger attacks. For people managing gout — or trying to prevent a first episode — food choices matter day to day.

Water chestnuts and Job’s tears are both low-purine foods, and both play important roles in traditional Chinese food therapy for conditions characterised by dampness and heat in the joints. This simple congee is something Nourilo recommends for regular consumption rather than a one-time remedy — the idea is to build a habit of low-purine, dampness-clearing eating. Taken morning and evening as part of a balanced diet, it can form a useful part of a gout-management routine.

Drink plenty of water every day alongside this congee — adequate hydration is one of the most well-supported strategies for promoting uric acid excretion.

Method

1. Rinse the Job’s tears thoroughly. No soaking required but soaking for 30 minutes speeds up cooking.
2. Peel and roughly chop the water chestnuts.
3. Combine Job’s tears, water chestnuts, and 1.8 L of water in a pot.
4. Bring to a boil, then reduce to a low simmer. Cook for 1 hour, stirring occasionally, until the Job’s tears have softened and the mixture has thickened to a porridge-like consistency.
5. Remove from heat. Stir in a drizzle of honey to taste.
6. Serve in the morning and again in the evening as part of regular meals.

Nourilo’s Tips

Use raw Job’s tears (sheng yi mi), not the roasted variety, for this recipe. Raw Job’s tears are more cooling and better suited to the damp-heat clearing purpose of this congee. The congee has a mild anti-fatigue quality as well, which is a welcome bonus for those managing gout who may feel tired during flare-up periods.

Important reminder: if you have gout, keep your distance from high-purine foods: organ meats, shellfish and molluscs, certain mushrooms (especially shiitake), most legumes (though adzuki beans are considered an exception due to their diuretic properties and very low purine content), and alcohol — especially beer.