Crispy Honey Porridge

Compendium of Materia Medica

The author of this book, Li Shizhen (1518–1593), styled himself Dongbi and was also known as Binhu. He hailed from Qizhou (present-day Qichun, Hubei Province) and was an outstanding medical and pharmaceutical scholar of the Ming Dynasty. Descended from a family of physicians, he inherited the family tradition and focused on the study of medicinal substances. Over the course of twenty-seven years, he consulted over eight hundred medical texts and sought advice from farmers, woodcutters, herbal gatherers, and itinerant physicians. His monumental work, Compendium of Materia Medica, made significant contributions to the development of pharmacology in later generations. Li placed great emphasis on clinical practice and extensively collected medicinal porridges from both previous scholars and folk traditions. In the twenty-fifth volume, he dedicated a special chapter to introduce these porridges, citing the experiences of renowned physicians, poets, and monks in consuming porridges to illustrate their importance in supports wellness and promoting health. For example: “······ Han Xiyitong said: A man suffering from strangury had never taken medication before. I instructed him to eat only millet porridge and avoid all other flavors. His condition improved after more than ten days and he recovered after over a month. This demonstrates the supports power of grains. Zhang Lei (lěi) wrote in his Record of Porridge: Every morning, I eat a large bowl of porridge on an empty stomach when the stomach is weak. The nourishment from the grains is not coarse but extremely soft and smooth, harmonizing well with the stomach and intestines. It is the best of all diets. The Monk Miaoqi said: For monks in the mountains, the morning porridge is of utmost importance. If they do not eat it, they will feel dry and parched in their internal organs throughout the day. This is because porridge can smooth stomach qi and generate body fluids.” Based on the experiences of his predecessors, Li believed that “ancient prescriptions often used medicinal substances combined with polished round-grained rice, millet, or broomcorn millet to make porridges for supports various wellness.” In his Compendium of Materia Medica, he recorded sixty-two commonly used medicinal porridge recipes, among which Su Mi Porridge (Crisp Honey Porridge) is one.

[Porridge Composition] 20-30 grams of ghee, 15 grams of honey, 60 grams of japonica rice.

[Efficacy and Indications] Tonifies the five zang organs, nourishes qi and blood, and moistens dryness. It is suitable for individuals with a weak and emaciated constitution, chronic debilitation with low-grade fever, Lung atrophy with Lung dryness, cough with hemoptysis, dry and rough skin, and difficult defecation with dry stools.

[Boiling Method] First, cook congee with japonica rice and water. After it boils, add ghee and honey, and continue to cook until it becomes congee.

[Explanation of Congee Efficacy] Su refers to the butter refined from cow’s milk or goat’s milk. The butter refined from cow’s milk is called cow butter, and that from goat’s milk is called goat butter. The ancients believed that cow butter was superior to goat butter, and the refining method was relatively simple. According to the book Qu Xian Shen Yin: “The method of making butter is to boil milk in a pot for two or three boils, pour it into a basin, let it cool and solidify until a skin forms on the surface. Take the skin and boil it again, remove the oil and discard the residue, then put it in a pot to obtain butter.” The traditional processing method is to put fresh milk in a cowhide bag or other container and shake it continuously to separate the oil from the milk, and then take the oil. Butter is very common in pastoral areas of China. It is rich in nutrients, and in traditional Chinese medicine, it is believed to nourish the five internal organs, replenish qi and blood, and moisturize the hair. Ben Cao Gang Mu states: “Cow butter and goat butter benefit those suffering from debility, moisten the internal organs, nourish the skin, and harmonize the blood.” Sui Xi Ju Yin Shi Pu also says that butter can “moisten dryness and replenish body fluids, nourish yin and quench thirst, stave off hunger, and nourish and clear heat.” Long-term consumption is quite beneficial for conditions such as deficiency of the five internal organs, physical weakness, fever due to debility, chronic cough with blood in the sputum due to Lung deficiency, dryness of the stomach and intestines, difficult bowel movements, rough skin, and withered hair.

Honey is also an excellent tonic. In addition to containing a large amount of fructose and glucose, it also contains proteins, amino acids, vitamins A, Bs, C, D, K, choline, niacin, pantothenic acid, folic acid, as well as various trace elements such as magnesium, calcium, potassium, sodium, phosphorus, sulfur, iron, manganese, copper, and nickel. Traditional Chinese medicine states that it has the effects of nourishing yin and moistening dryness, moistening the Lungs and replenishing deficiencies, harmonizing with various herbs, detoxifying from medicinal poisons, strengthening Spleen qi, and enhancing complexion. It is commonly used for conditions such as Spleen and stomach weakness, dryness-induced constipation due to fluid depletion, gastrointestinal ulcers, and chronic cough with debility. Cooking porridge with ghee and honey results in a sweet and oily dish that enhances the tonic effects. The Compendium of Materia Medica records: “Su Mi Zhou (Ghee and Honey Porridge) nourishes the Heart and Lungs.” In fact, it not only nourishes the Heart and Lungs but can also be consumed by anyone with a weakened constitution.

[Precautions] Su Mi Porridge should be consumed warm. It is not advisable for those who are generally obese, or have excessive internal phlegm-dampness, and loose stools to consume it in large quantities.

[Reference Materials]

[Records of Dietary Differentiation · Volume II]: “Su Mi Porridge. Su (a kind of dairy product) from the south is not available, so it can be replaced with cow’s or goat’s milk. The amount of su should be more, and honey should be half of that of su. Moreover, honey must be refined until drops form beads when dripped into water, and then it can be cooked together with rice. It is mainly used to nourish the Heart and Lungs, moisten dryness in the internal organs and all conditions of depleted body fluids and insufficient blood. It is also used for chronic cough due to Lung deficiency with dry cough and no phlegm.”

[Porridge Recipes · Porridge Type Eight · Animal Category]: “Su Porridge, nourishes the Lung and tonifies deficiency.”

[Dietary Therapy Guide]: “Su Mi Porridge nourishes the Heart and Lungs. It is indicated for cough due to Lung dryness. Preparation method: Add ghee and honey to the porridge and consume while warm.”