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Rice Congee with Yi Yi Ren and Mung Beans

Categories: Asian, Bi Syndrome Hot, Rice and Grains, Spleen Damp, Spleen Damp Heat, Spleen Qi Vacuity, Vegan, Vegetarian


Rice Congee with Yi Yi Ren and Mung Bean  (6 – 8 servings) 


  • ¼ cup rice
  • ½ cup job’s tears (coix, Chinese pearl barley, yi yi ren)
  • ¼ cup mung beans
  • ¼ cup adzuki beans
  • fresh ginger, sliced (use a piece approximately the size of your thumb)
  • 1 – 2 inch square piece of kombu or comparable amount of wakame
  • 7-8 cups water


  1. Soak the rice, job’s tears, mung beans, and adzuki beans in water overnight.
  2. Drain and place in a non-reactive cooking pot. Add the water and ginger.
  3. Bring to a boil.
  4. While you are waiting for the rice, yi yi ren and adzuki beans to come to a boil, pour a bit of hot water over the kombu to let it soften for 5 or 10 minutes. Once it is rehydrated, cut it up into small pieces and add to the cooking pot with the other ingredients.
  5. Once the pot has come to a boil, reduce heat, cover and cook for 1 – 2 hours or until the job’s tears is tender to the bite. Stir occasionally to break up the rice grains.
  6. Options: if not a fan of eating seaweed, leave it whole and remove at the end of cooking time.


Pattern: Bi Syndrome/Wind-Damp-Heat Obstructing Channels

TCM properties

Ingredient Taste, Temp, Organs Function

Rice: neutral, sweet; SP, ST; Supplements the center and boosts the qi; fortifies the spleen and harmonizes the stomach; eliminates vexatious thirst, stops diarrhea and dysentery

Job’s Tears/Yi yi ren: cool, bland; SP, ST, UB; Drains dampness, promotes urination.

Mung beans: cold, sweet; HRT, ST, UB; Clear heat, promotes urination.

Adzuki beans: neutral, sweet, sour; SP, HRT, SI; percolate damp, promote urination.

Ginger: Warm, pungent; LU, SP, ST; Release the exterior, disperse wind-cold; transform fluids, resolve toxicity

Kombu: Cold, salty; LVR, ST, KD; Clears heat, softens hardness.

-from Siri Michel


Congee City NYC

Categories: Asian, Restaurants



Congee Village is proud to present you with a menu of over 250 original Chinese Cantonese dishes and specialities.

Our exquisite cooking style preserves the culinary rigours of the ancients, supplemented with our own imaginative tastes. While Congee Village is widely known as the undisputed best restaurant for Congee in Chinatown, our original Cantonese cuisine will delight even the most expecting of you with a menu offering a large selection of different varieties of soups, vegetables, pasta, rice, dim sum, chicken, beef, pork, casserole, sizzling hot plates, seafood and of course a number of launch specials as well as nearly 30 different Congee-based rice porridges and soups and 10 dishes of rice served in bamboo pots.


Categories: Diarrhea, Rice and Grains, Spleen Qi Vacuity

This evening I made a delicious yin-yang tonifying, damp draining congee, and just thought I’d share…

1/4 c aduki beans (dried)
1/4 c lian zi
1/4 c yi yi ren
1/4 c qian shi
tsp salt
-bring to a boil, then turn down to medium and simmer these ingredients 1 hour in large pot with lots water

4 large dried shitake mushrooms, broken into pieces
1 c shan yao (diced if fresh) (or 4 pieces dried broken into pieces)
1/4 c wakame dried seaweed
2-inch piece sheng jiang (diced)
5 garlic cloves, diced
1/4 c rice
1 c sake
-add these ingredients (might need to add more water too) and bring to boil; turn down to medium heat and simmer 1 hour

1/8 c gou qi zi
1/8 c bai zi ren
-cook half hour more

when cooked, turn off heat, and add:
1/2 c fresh cilantro (shredded)
1/8 c black sesame oil
1/8 c soy sauce, miso paste, or braggs liquid aminos