Chinese Chive Congee
Ingredients
- Chinese chive (xiebai) 10–15g (fresh 30–60g)
- Scallion white 2 stalks
- Polished rice 50–100g
Principle
Chinese chive unblocks yang, dissipates binding, moves qi, and guides stagnation—a Zhang Zhongjing chest-bi food-medicine; scallion white warms and unblocks yang; rice nourishes stomach. Congee widens chest and moves qi—for remission prevention, not acute rescue (syndrome differentiation required).
Effects & uses
Suitable for stable angina in coronary heart disease, especially cold congealing heart vessel or phlegm obstructing heart: chest oppression and pain worse with cold, copious phlegm, white greasy coating (syndrome differentiation required).
Method
- Wash and mince chive and scallion; cook thin congee with rice.
- Or mix 100–150g flour with chive and scallion in cold water and stir into boiling water until cooked.
How to use
- Warm, 1–2 times daily.
Caution
Avoid during fever. Do not use without qi stagnation; pair with qi tonics if qi deficient. During attack use nitroglycerin and seek care. Daily dietary prescription; not a substitute for medication.
Source
China News of TCM chive monograph; Puji Fang congee; China Medical Information Platform chive congee, etc. To be manually verified.