Dried Ginger Congee

[Shou Shi Qing Bian]

The author of this book, Guangcheng, styled Shengzhou, was a native of Wumen (present-day Suzhou) in the Qing Dynasty. He studied medicine under Li Zhongzi, a renowned physician of his time. Later, he “visited numerous famous doctors extensively, traveled to the capital, consulted with eminent masters, and served as an imperial attendant at the Imperial Hospital for three years.” Eventually, he became a distinguished physician of his era, to the extent that “his clinic was thronged with patients, and even long-standing chronic wellness were promptly supports.” In clinical practice, You placed great emphasis on dietary therapy, believing that “the five grains embody the pure qi of the five elements and are what nourish humans. Drinking nourishes yang qi, while eating nourishes yin qi. If diet is not excessive, it enters the stomach, transforms into refined qi, permeates the Spleen, ascends to the Heart and Lungs, harmonizes yin and yang, and spontaneously generates spirit. It irrigates the five internal organs, serving as the endless source of vitality.” He particularly opposed overeating and excessive drinking, stating, “Forcing oneself to eat excessively strains the Spleen, while forcing oneself to drink excessively causes stomach distension. Without proper regulation and care, one deviates from the ancient principles of supports. Those who value health preservation should take heed.” In his work [Shou Shi Qing Bian, Volume II, Secret Recipes for Dietary Therapy], You compiled a total of 47 medicinal porridge recipes, among which Ginger Porridge is one.

[Porridge Composition] 1-3 grams of Dried Ginger (Zingiberis Rhizoma), 3-5 grams of Greater Galangal Rhizome (Alpiniae Officinarum Rhizoma), 60 grams of japonica rice.

[Efficacy and Indications] Warm the Spleen and stomach, disperse cold and helps with occasional pain. Applicable for deficiency cold of the Spleen and stomach, cold pain in the Heart and abdomen, vomiting, hiccups, vomiting of clear fluid, borborygmus and diarrhea.

[Decoction Method] First, decoct dried ginger (Zingiberis Rhizoma) and galangal (Alpiniae Officinarum Rhizoma) to obtain the juice and remove the dregs. Then, add polished round-grained rice and cook together to make porridge.

[Explanation of Congee Benefits] Ginger was originally a commonly used folk medicine and can also be a condiment for meals. According to clinical supports needs, through different processing methods, it can be divided into several types such as fresh ginger, baked ginger, dried ginger, and prepared ginger. Traditional Chinese medicine believes that fresh ginger is warm in nature and pungent in flavor, with a greater emphasis on inducing sweating. It can also warm the middle-jiao and stop vomiting, and is often used for wellness caused by external wind-cold and cold fluids in the stomach. Dried ginger has a reduced ability to induce sweating and dispel external cold, and is more inclined to supports internal cold syndromes, thus primarily warming the Spleen and stomach. Prepared ginger, also known as black ginger, has lost its ability to disperse cold pathogens with pungent flavor, and is specialized in warming the meridians to stop bleeding and warming the middle-jiao to stop diarrhea. Therefore, ancient physicians had the saying that “fresh ginger moves but does not hold, dried ginger can move and hold, and prepared ginger holds but does not move.” As for baked ginger, it is made by baking fresh ginger until cooked. It is less dispersing than fresh ginger and less drying than dried ginger. Its properties are somewhat similar to those of prepared ginger but with weaker effects, and it is specifically used to warm the interior and supports cold pain in the stomach, diarrhea, and other signs of imbalance. Whenever ginger is used to make congee for consumption, it can be selected according to the specific signs of imbalance. Dried ginger congee can warm and nourish the Spleen and stomach, disperse cold, and helps with occasional pain. It is suitable for cold syndromes caused by deficiency-cold of the Spleen and stomach, such as cold pain in the epigastrium and abdomen, preference for warmth and pressure, vomiting of clear fluid, hiccups with acid regurgitation, loss of appetite, and borborygmus with diarrhea.

Alpinia officinarum Hance belongs to the Zingiberaceae family of plants. Its functions are the same as those of dried ginger, being particularly effective at dispersing cold pathogens in the Spleen and stomach and relieving cold pain. When cooked into porridge together with dried ginger, it can not only enhance the effect of warming the stomach and dispersing cold but also nourish the Spleen and stomach. This is the mystery of the combined application of medicine and food. According to Shou Shi Qing Bian · Volume II · Secret Recipes for Food Therapy, “Dried Ginger Porridge. It supports all conditions caused by cold Qi Stagnation, such as Heart pain and abdominal and flank distension. Use four he of white rice, add one liang each of dried ginger and Alpinia officinarum Hance, and cook until done for consumption.” The so-called “Heart pain” actually refers to stomach pain and should not be used to supports coronary Heart wellness angina pectoris to avoid delaying supports.

[Precautions] When using dried ginger porridge for patients with chronic Spleen-stomach deficiency-cold, start with a small dose and gradually increase it. Persistence is required to achieve significant results. Take it as a course of supports lasting 3 to 5 days, consuming it in the morning and evening. It is particularly suitable for autumn and winter seasons. It should not be used by patients with fever or those with Yin Deficiency and internal heat.

[Reference Materials]

[Taiping Shenghui Fang · Volume 96]: “For supports cold qi in the Heart and abdomen, which often causes knotted pain, or pain triggered by exposure to wind and cold, or consumption of cold and raw food. Recipe for Galangal Congee. Take half a liang of finely chopped Galangal (Alpinia officinarum Hance), two he of polished round-grained rice, and half a fen of dried tangerine peel (Citrus reticulata Blanco), soaked in boiling water to remove the white pith and then ground into a powder. Add three large bowls of water, boil the Galangal and dried tangerine peel, and reduce to one and a half bowls of liquid. Remove the dregs, add the rice, and cook into congee. Consume on an empty stomach.”

[Yin Shan Zheng Yao · Volume II]: “Galangal Congee. supports cold pain in the Heart and abdomen, and accumulation of stagnant fluids. Take half a liang of ground galangal (Alpinia officinarum Hance) and three he of polished round-grained rice. For the above ingredients, use a large bowl of water, boil the galangal until two bowls of liquid remain, strain out the dregs, add the rice, and cook into congee for consumption. It is effective.”

[Yang Lao Feng Qin Shu · Recipes for supports Various wellness in the Elderly through Diet, Chapter 14]: “Dietary supports for cold-induced Heart pain and stagnation with fullness in both flanks in the elderly. Recipe for Galangal Congee. Take two liang of galangal, chop it, and decoct it with two sheng of water to obtain one and a half sheng of juice. Take four he of green millet, grind and rinse it. Cook the congee with the galangal juice and consume it on an empty stomach, once a day, which is extremely beneficial and effective.”

Q1: What is dried ginger congee in traditional Chinese medicine?

A1: Dried ginger congee in traditional Chinese medicine is a therapeutic porridge that combines dried ginger (gan jiang) with rice, valued for its warming properties. It is believed to strengthen the spleen and stomach, dispel cold, and improve digestive function, as documented in classical texts like Shou Shi Qing Bian.

Q2: How to make dried ginger congee from Shou Shi Qing Bian?

A2: To make dried ginger congee as described in Shou Shi Qing Bian, simmer 3–5 grams of dried ginger powder or thinly sliced dried ginger in water with 50–100 grams of rice until the mixture becomes a thick porridge. The book recommends gentle cooking to preserve the medicinal warmth, often adding a small amount of brown sugar for taste.

Q3: What are the health benefits of dried ginger congee for digestion?

A3: The health benefits of dried ginger congee for digestion include alleviating cold-related stomach pain, reducing bloating, and promoting smooth digestive transit by warming the middle jiao. It is particularly effective for individuals with a cold spleen or poor appetite, as the ginger stimulates digestive enzymes and improves nutrient absorption.

Q4: Can dried ginger congee help with indigestion in traditional Chinese medicine?

A4: Yes, dried ginger congee helps with indigestion in traditional Chinese medicine by providing a gentle, warming effect that counteracts coldness in the digestive system. Its formula, rooted in classical works like Shou Shi Qing Bian, supports the spleen and stomach in transforming food, making it a common remedy for sluggish digestion and abdominal discomfort.

Q5: Why is dried ginger congee recommended in Shou Shi Qing Bian for stomach health?

A5: Dried ginger congee is recommended in Shou Shi Qing Bian for stomach health because the author, Guangcheng, emphasized its ability to warm the middle burner and harmonize digestion after illness. The dried ginger strengthens the spleen’s function, while the congee form ensures easy assimilation, making it ideal for restoring digestive vitality.