Why Porridge
Rice, a staple for more than half of the world's
population has shaped itself and defined the various cuisines of Asia. One of
its defined form of cooking is porridge. Porridge,
also known as congee, is boiled or braised from rice.
Porridge has an important position in
traditional health preserving, among which the medicated gruel with therapeutic
effect. Its simplicity to cook and easy to absorb whilst having a significant
health and therapeutic effect make it known as "the first healthy food
under Heaven".
In old times, porridge was not just the food of the peasant; it was enjoyed by all classes of people. It was even served at banquets among the ChaoZhou (Teochew) people. In ancient times, eating porridge helps to keep up with good health and longetivity. There is even a manual on porridge from Qin Dynasty by Huang Yungu who listed 237 different ways of preparing porridge. The famous poet Lu You glorified the efficacy of porridge in his Poem of Porridge. In the Qing Dynasty, there was a work especially for the study of porridge, known as the Book of Porridge.
Porridge made with rice, water, vegetables and other ingredients helps to boost longevity, soothe the ill and
strengthen the digestive system. Based on Traditional Chinese Medicine (TCM), the stomach function is in holding the food,
while the spleen takes charge of the food transportation and transformation. A
bowl of warm porridge taken for breakfast reinforces the spleen, blends the
stomach which makes it a great meal to start your day.
Porridge is beneficial for people with weak
digestion due to a poor diet or illness. It is highly recommend as an
alternative for the sick who can’t eat solid foods during recovery stage of
their illness. This food is also widely fed to babies as a supplement during
their growing stage.
