Chinese Medicinal Congee
Feel Better with this Chinese Medicinal Congee
Safflower has a warming, revivifying effect on the blood, and has been known since ancient times as the “women’s flower”. Shennong’s Compendium of Materia Medica states that “safflower is a vital medicine for the flow of blood”.
This Chinese medicinal congee combines safflower with three other herbs. It has a lustrous bright yellow color, a pure aroma, and a mildly bitter taste. Chicken broth is added to increase its nutritional value, making it a top-quality product for healing and fortifying the body.
Nutritional Information
Chinese medicinal congee is suitable for those suffering from paleness caused by anemia. It is a blood-fortifying congee suitable for most people, and it can help to get rid of blackheads and dark circles below the eyes. But it should only be eaten once a month at the most, and it is not suitable for pregnant or menstruating women.
Ingredients
- 1 teaspoon (5 grams) Szechuan lovage (Chuan Xiong)
- 2 ½ teaspoons (12 grams) female ginseng (Dong Quai or Dang Gui)
- 1 teaspoon (6 grams) milkvetch
- 1 teaspoon (6 grams) safflower
- 3/4 cup (120 grams) japonica rice
- 4 ¼ cups (1 litre) chicken broth
Seasonings
- Huangjiu, to taste
Cooking Directions
- Separate the female ginseng, Szechuan lovage, and milkvetch, and cut into thin slices. Soak in huangjiu for 5-10 minutes in order to increase their medicinal potency, then remove.
- Rinse the japonica rice and let dry.
- Place all the herbs in a soup bag (or a spice bag) and put the bag in a pot. Add chicken broth and water to the pot as needed and simmer on a low heat for half an hour.
- Remove the bag and place the japonica rice in the pot. Bring to the boil on a high heat, then reduce to a simmer until the congee thickens. Serve.