
Ginger and pork liver congee
Silky pork liver with plenty of ginger, which removes any strong taste and drives out the cold.
- 45 min
- Serves 2
- Simmer
- Easy
Why it suits you: At Major Cold yang-deficient people feel the cold most. Liver nourishes blood and ginger warms the middle — a warming start to the day.
Method
Prep 15 min · Cook 30 min- 1Rinse the rice, boil with the water, then simmer for 25 minutes.
- 2Slice the liver thinly, soak for 10 minutes and marinate with soy and cornflour.
- 3Shred the ginger finely and add half to the congee.
- 4Add the liver to the boiling congee, turn off the heat and leave 2 minutes, then top with ginger and spring onion.
Cautions
- Liver is high in cholesterol — once or twice a week is enough.
Chef's tips
- Let the liver cook in the residual heat so it stays tender.
The TCM view
Pork liver is sweet, bitter and warm, nourishing the liver and blood; ginger is pungent and warm; rice supports the spleen.



