Kudzu Starch Congee

• Kudzu root (gegen) 30g
• Japonica rice 50g

Kudzu is cool, sweet, and mildly acrid—it clears heat, relieves vexation, and generates fluids to quench thirst. Modern sources note possible adjunct support for blood glucose and cardiovascular circulation. Cooked with rice into congee, it suits daily care for upper-wasting (shang xiao) diabetes patterns.

For lung-heat with fluid injury (upper wasting) diabetes with polydipsia and dry mouth; also cited for older patients with diabetes plus hypertension or coronary disease (syndrome differentiation required).

1. Slice kudzu, grind with water, and settle the starch.
2. Soak rice overnight; cook rice and kudzu starch in a clay pot with 500 ml water over gentle heat until thick.

• Eat warm; count the congee toward daily staple carbohydrate intake.

Guangdong Provincial Administration of Traditional Chinese Medicine; diabetes medicated diet materials from Anhui Provincial Hospital of TCM. Pending manual verification.

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