Milk Porridge

[Xiong Xian Shen Yin]

The author of this book, Zhu Quan, was a Ming Dynasty opera theorist, playwright, and guqin master. He was the seventeenth son of Emperor Taizu of the Ming Dynasty and called himself the Lean Immortal. In Yao Xian Shen Yin, there are a total of 10 recipes for medicinal porridges, such as Deer Antler Porridge, Goji Berry Porridge, and Horse Eye Porridge (i.e., porridge made with black beans). Milk Porridge is selected from Volume II of this book.

[Ingredients of the Porridge Prescription] An appropriate amount of cow’s milk or goat’s milk (human milk can also be used for infants), 2 liang of rice, and a little white sugar.

[Efficacy and Indications] Tonify deficiency and damage, strengthen the Spleen and stomach. Applicable to all cases of weakness and overstrain, deficiency of qi and blood, emaciation after wellness or childbirth, frailty in old age, and poor nutrition and development in infants and young children.

[Cooking Method] First, cook rice with water to make porridge. When it is half-cooked, remove the rice water, add milk and white sugar, and continue cooking until it becomes porridge.

[Explanation of Congee Significance] Milk congee is generally prepared by combining milk (such as cow’s milk, goat’s milk, mare’s milk, or human milk) with rice to make congee. The nutrients contained in various types of milk are roughly similar, all having the effects of nourishing blood and moistening dryness, with cow’s milk being the most commonly used. Milk can also be used medicinally. In traditional Chinese medicine, milk is considered the fluid of qi and blood, transformed from yin blood, and produced by the Spleen and stomach. It is regarded as an excellent supports for all types of debilitated patients. Ri Hua Zi Ben Cao (Japanese-Chinese Materia Medica) states that cow’s milk “moistens the skin, nourishes the Heart and Lungs, and resolves heat toxins.” Ben Cao Jing Shu (Explanation of the Canon of Materia Medica) further explains that “cow’s milk is transformed from the blood of cows. It has a sweet taste and a slightly cold, non-toxic nature. Its sweet and cold properties nourish the blood vessels and moisten the five internal organs, thus primarily supports deficiency and emaciation and relieving thirst.” Goat’s milk has a tendency to warmly nourish and tonify deficiency, which is why Bie Lu (Record of Famous Physicians) refers to goat’s milk as “tonifying deficiency, cold, and debility.” Mare’s milk has a sweet taste and a cold nature, with functions similar to cow’s milk but with a greater emphasis on clearing heat and relieving thirst. Sui Xi Ju Yin Shi Pu (Dietetic Spectrum of Sui Xi Ju) states that “mare’s milk has functions similar to cow’s milk but is cold in nature and not greasy. In addition to nourishing blood and moistening dryness, it excels at clearing heat from the gallbladder and stomach.” Human milk contains a large amount of sugar, fat, and protein, providing relatively high thermal energy. It also contains easily digestible enzymes, antibodies, and minerals. Wang Mengying, a Qing Dynasty medical scholar, summarized the effects of human milk as follows: “nourishing blood, replenishing body fluids, filling essence, transforming qi, generating muscle, calming the mind, enhancing intelligence, strengthening tendons and bones, facilitating joint movement, invigorating the stomach and nourishing the Spleen, sharpening hearing, and improving vision.”

Cow’s milk is a commonly consumed nutritious and tonic food, rich in proteins, fats, carbohydrates, calcium, phosphorus, iron, magnesium, potassium, sodium, vitamins A, B1, C, niacin, and pantothenic acid. The proteins contain essential amino acids for the human body. When cooked with rice to make porridge, it not only enhances the function of invigorating the Spleen and stomach but also prolongs the time of digestion and absorption in the gastrointestinal tract, thereby strengthening the tonic effect. According to Qu Xian Shen Yin (Volume II): “Cow’s milk is sweet in taste and non-toxic. When raw, it is salty and cold in nature; when cooked, it tonifies deficiency and emaciation, helps with occasional restlessness and thirst, dispels wind-heat, moisturizes the skin, nourishes the Heart and Lungs, and resolves various heat-wind toxins. Use yellow cow’s milk; water buffalo milk should not be used. When cooking porridge, remove the rice soup when the porridge is half-cooked, add cow’s milk instead of rice soup, and cook until done. Ladle it into bowls, add half a liang of genuine cream to each bowl, let it melt on top of the porridge like oil, stir while eating, and it will be incomparably sweet and delicious, greatly assisting vital energy.” Especially in pastoral areas, where obtaining milk is convenient, regularly consuming milk porridge is indeed a wonderful recipe for nourishing and strengthening the body and prolonging life.

[Precautions] Milk porridge can be served warm on an empty stomach for breakfast or dinner. In hot summer, fresh milk must be used, and spoiled milk should not be consumed.

[Reference Materials]

[New Book on Nurturing Life for the Elderly · Volume Three]: “Milk Porridge can be made with either cow’s milk or goat’s milk. First, rinse fine polished rice thoroughly until it is very refined, then drain it until extremely dry. Next, boil the milk until it comes to a boil. Follow the same method as when using water, then add the rice and cook until done. Once cooked, ladle it into bowls. Add half a liang of genuine butter to each bowl, placing it on top of the porridge to allow it to melt naturally, spreading like oil over the surface of the porridge. Stir it just before eating; it is incomparably delicious.”

[Zunsheng Bajian · Volume XI]: “Cow’s Milk Congee. Take one cup of genuine fresh cow’s milk. First, prepare congee with white rice and cook until half-done, then remove a little of the liquid. Add the cow’s milk and continue cooking until fully cooked. Transfer to a bowl and add one spoonful of butter before eating.”

[Records of Dietary Differentiation · Volume II]: “Congee with cow’s milk or goat’s milk greatly nourishes yin and blood. It is best after August and should not be used in spring and summer.”

[Shou Shi Qing Bian · Volume II]: “Human Milk Congee. It moistens the Lungs and unblocks the intestines, nourishes deficiency and replenishes blood. Take human milk from a robust person. When the congee is half-cooked, remove the broth, add human milk instead of the broth, cook until done, place it in a bowl, add one or two qian of ghee, stir well immediately. It can also be eaten without ghee.”

[Tonic Drugs and Supplements]: “Milk, or mixed with rice and jujube (pitted), boiled together into porridge. Regular consumption can supports physical weakness due to overexertion and deficiency of qi and blood.”