Hudson's Kitchen: Zhou: Congee or Rice Porridge

Despite it’s strange name, Zhou is a veritable living fossil of the Chinese food kingdom and probably the simplest, most enjoyable dish to make. Often used in Chinese food therapy, a way of living that seeks longevity through a balanced diet, Zhou stands among the top options for breakfasts and dinners in China. With simple yet creative ingredients–usually rice, water and a variety of beans, vegetables, and meat–Zhou lifts your health and spirit. While each type of Zhou has different effects on your health, it is generally known to be hydrating, easy to digest, and body-warming. Zhou also enhances your appetite, which makes it the perfect pick-me-up for a sick friend or family member, similar to chicken soup in the west.

The history of Zhou goes back thousands of years. When there were food shortages, people would make rice porridge to maximize the nutrition of the available resources. The warm Zhou was also used as a way to protect people from the freezing winters. During the Han Dynasty, people discovered Zhou's medicinal properties, which led to extensive application by famous physicians and pharmacologists. The type of Zhou that my mom often makes nowadays consists of Adzuki beans and Semen Coicis, or Coix seed, which are supposed to eliminate dampness in your body when combined.

Perhaps due to its deep relationship to the history of Chinese farmers, Zhou is often associated with humility and diligence. The idiom “划粥断齑” (huà zhōu duàn jī), which translates to “splitting congee and slicing herbs,” perfectly encapsulates this stoic attitude. This phrase was inspired by the life of Fan Zhongyan, a Chancellor of the Song Dynasty who grew up in poverty but was resolved to change his life through self-education and hard work. Even after he became more fortunate, he maintained a frugal lifestyle and only ate coagulated rice porridge and wild herbs. One day, a friend, seeing his poor living conditions, offered Fan Zhongyan money. He politely declined. A few days later, his friend visited him again and offered fish and chicken. He refused again. When his friend asked him why he would not eat the fish and chicken, he simply replied that if he did, he would give in to extravagance and would no longer “swallow the congee and herbs”. This humble manner and minimalist lifestyle made him one of the most well-known politicians in Chinese history. His sayings like “Be the first to bear the world's hardship, and the last to enjoy its comfort” are still famous in China today.

Nowadays, people are more likely to cook Zhou for pure enjoyment. Festivals like the Laba, the eighth day of the twelfth lunar month of every year, are perfect occasions to cook Zhou for a family gathering. I find myself hungry for it whenever I need a comforting and cozy feeling. Below you will see my favorite two types of Zhou that my parents cook. They are super simple, but remember, patience is key.

Vegetable Congee

(Note: This recipe is flexible for any portions)

Ingredients

Short/long grain white rice

Pak Choi cabbage

Ginger

Shiitake Mushroom

Spring Onion

Salt

Pepper

Oyster sauce

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Directions

Slice a ginger into matchsticks; slice Pak Choi cabbage into small chunks; slice 1 to 2 shiitake mushrooms into long strands, and rinse the rice 1 to 2 times.
Place rice and water (1:10 ratio) in a stock pot or casserole of any size, together with the mushroom and ginger slices.
Turn to medium heat, and cover the pot until boiling.
Turn the heat to low and let the Zhou simmer without covering. Stir occasionally.
When the rice looks soft and puffy, add the Pak Choi cabbage or vegetables of your choice. Add salt, pepper, and oyster sauce to taste. (Make sure to add vegetables last, or they will turn dark and limp)

Red Bean Congee

(Note: This recipe is perfect for a 2-person meal)

Ingredients

4 tbsp Adzuki beans/Red beans

2 tbsp Semen Coicis

2 tbsp Rice

1 tsp Dried longan pulp

1 tbsp sugar

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Preparation Steps

Submerge the Adzuki beans and semen coicis in room temperature water and let sit for 4 hours.
Bring the adzuki beans and semen coicis out, and place them in a pot together with 8½ cups of water.
Turn the heat to high, then when the water starts to boil, add dried longan pulp.
Turn the heat to low and let the Zhou simmer for about 40 minutes.
When the adzuki beans start turning soft and pasty, add sugar.