Congee & Porridge
Hawthorn and Tangerine Peel Congee
traditionally used to support digestion and uric acid balance
Why people make this congee
Anyone dealing with gout knows the drill: watch the purines, cut back on organ meats, shellfish, sardines, and beer. But strict no-purine diets can also strip away needed protein. Bro Niu’s preferred approach is to keep daily purine intake within a sensible range — roughly 75 mg — while maintaining a healthy weight, rather than eliminating entire food groups. This humble congee with hawthorn and tangerine peel has a long tradition of being served to gout-prone individuals to help support digestion and encourage smoother elimination of metabolic waste.
Who it suits / who should be cautious
- Well suited for those managing gout through diet, and also traditionally considered supportive for high blood pressure and coronary heart conditions
- People with excess stomach acid or gastric ulcers should be cautious, as hawthorn is quite sour and may aggravate acid reflux
- Not intended as a replacement for any prescribed medication
Why these ingredients (the food-therapy logic)
- Hawthorn berries (shan zha): In traditional Chinese food therapy, hawthorn is renowned for moving qi, aiding fat digestion, and is associated with supporting healthy circulation; modern research has also looked at its influence on uric acid metabolism
- Tangerine peel (chen pi): Aged tangerine peel is a classic qi-regulating ingredient, traditionally used to warm the stomach, relieve bloating, and dissolve phlegm
- White rice (bai mi): Provides a gentle base that soothes the stomach and carries the medicinal herbs into an easily digestible form
Ingredients (2–3 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Hawthorn berries (shan zha) | ~38 g (1 liang) | Dried; available at Asian grocery stores |
| Dried tangerine peel (chen pi) | ~8 g (2 qian) | Aged is better; 2–3 pieces |
| White rice | ~75 g (2 liang) | Rinsed |
| Rock sugar | To taste | Add at the end |
Method
- Rinse the hawthorn berries, tangerine peel, and white rice under cold water.
- Place all three in a pot with 6 bowls (about 1.5 litres) of water.
- Bring to a boil, then reduce to a gentle simmer and cook for approximately 1 hour, stirring occasionally, until the rice is soft and the congee has thickened.
- Add rock sugar to taste and stir until dissolved. Serve warm.
Bro Niu’s tips
This congee is suitable for regular consumption if you are prone to gout, and it also benefits those with high blood pressure or heart concerns. However, if you tend toward excess stomach acid, enjoy it in smaller portions and monitor how you feel.
Community questions answered (selected)
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Q (Sally): My grandmother had a stroke and has three highs (hypertension, high cholesterol, high blood sugar). She often feels weak, easily tired, sometimes dizzy, and needs to take an angong pill when it gets bad. What soups might support her general wellbeing? Bro Niu: She could try a soup with Chinese yam (huai shan), lotus seeds (lian zi), poria (fu ling), and fox nut (qian shi) — 1 liang each — plus snow fungus (xue er) 2 qian and a few red dates, simmered with lean pork in 8 bowls of water down to 4 bowls. The whole family can drink it. This is associated with supporting the spleen and reducing fatigue. Try 3 batches.
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Q (Winnie): Can pregnant women drink tangerine-peel water? Bro Niu: Yes, tangerine-peel water is generally fine during pregnancy. However, if you plan to breastfeed, avoid it after birth — tangerine peel has a traditional reputation for reducing milk supply.
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Q (白兰花): I was given a bone-strengthening soup for leg pain, but I am currently in my period and also feel like I might be getting a cold — dry mouth and bitter taste. Can I still take the soup? Bro Niu: Wait until after your period ends. As for the cold-like symptoms, you can still take the soup — that is not a problem.
Published December 14, 2012 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
