Congees
Tangerine Peel and Jujube Porridge
Tangerine Peel and Jujube Porridge is a traditional Chinese medicinal congee for strengthening the spleen and Qi. Made with tangerine peel (Chenpi), jujubes (red dates), and rice (or millet), it is slowly simmered to perfection. Tangerine peel is pungent and bitter in taste, warm in nature, and channels to the Spleen and Lung meridians. It is known for regulating Qi, strengthening the spleen, drying dampness, and resolving phlegm. Jujubes are sweet in taste, warm in nature, and channel to the Spleen and Stomach meridians. They are known for tonifying the middle and supplementing Qi, and nourishing blood and calming the spirit. Rice is sweet in nature, neutral in taste, and known for promoting salivation, quenching thirst, and strengthening the spleen and stomach. Together, tangerine peel regulates Qi to prevent stagnation, jujubes tonify Qi and nourish blood, and rice nourishes the stomach, achieving the combined effects of strengthening the spleen, tonifying Qi, nourishing blood, calming the spirit, and regulating Qi and harmonizing the stomach. The porridge is thick and smooth, with the fragrance of jujubes and tangerine peel blending perfectly. This porridge is especially suitable for daily nourishment of those with spleen Qi deficiency, manifesting as sallow complexion, fatigue, listlessness, and poor appetite.
Main Ingredients
- Jujubes (red dates) 6 pieces
- Rice (or millet) 100g
- Tangerine peel (Chenpi) 2-3g (about 1 small piece)
- Honey (or rock sugar) To taste
- Fresh ginger 3 slices
- Water 1000ml
Steps
Rinse the jujubes, remove the pits, and tear or cut into small pieces. Soak the tangerine peel in warm water for 10-15 minutes until soft, scrape off the white pith to reduce bitterness, and cut into thin strips. Rinse the rice (or millet) and soak for 30 minutes in advance.
Place the prepared jujubes, tangerine peel strips, and rinsed rice into a clay pot or rice cooker. Add enough water (approx. 800-1000ml).
Bring to a boil over high heat, then reduce to low heat and simmer for 30-45 minutes until the rice grains bloom and the porridge thickens. If using millet, reduce cooking time to 30-40 minutes.
Turn off the heat, let the porridge cool slightly, then add honey to taste and stir well. Honey should not be added to boiling porridge to preserve its active compounds. If using rock sugar, add it before turning off the heat.
TCM Notes
Modern Nutrition Research: Spleen and Qi tonification: Jujubes tonify the middle and supplement Qi; tangerine peel regulates Qi to prevent stagnation; rice strengthens the spleen. Together, they effectively improve spleen Qi deficiency symptoms such as sallow complexion, fatigue, and listlessness. Blood nourishment and spirit calming: Jujubes are rich in iron, vitamin C, and cAMP, promoting hematopoiesis and improving blood deficiency symptoms. Qi regulation and stomach health: Volatile oils in tangerine peel promote digestive secretion and improve gastrointestinal motility, relieving poor digestion and loss of appetite. Immunity enhancement: Both jujubes and tangerine peel contain amino acids and vitamins that promote blood circulation and boost immunity.
Suitable for：Those with spleen Qi deficiency and sallow complexion Those with fatigue, listlessness, and lack of energy Those with poor appetite and indigestion Those recovering from illness or post-surgery Children over 1 year old and adults Generally suitable for most people in moderation
Not suitable for：Those with excess stomach acid, frequent stomach pain, or bloating: Jujubes are warm and rich; overconsumption may cause excess stomach acid and bloating Those with a hot constitution or yin deficiency with fire excess: Symptoms include dry mouth, thirst, hot hands and feet, dry stools, and dark urine Those with dampness excess and thick greasy tongue coating: Jujubes are rich and may promote dampness Diabetics: Jujubes and honey are high in sugar — strictly control intake or omit sugar Those with colds, fever, or external wind-cold infections Those allergic to tangerine peel or jujubes
