Grain Rain · Breakfast · Blood Stasis
Pork liver congee with sweet onion
Onion fried until sweet is stirred into the congee, then tender pork liver is poached in it — nourishing and blood-moving.
- 1 hr 45 min
- Serves 2
- Simmer
- Easy
WarmingMoves qi and bloodNourishes liver and bloodWarms the stomach
Why it suits you: Blood-stasis types have a dull complexion and painful periods, and Grain Rain's damp makes qi and blood sluggish. Onion is pungent and warm, moving qi and blood, while pork liver nourishes the liver and blood — one moves, one builds, in a warm bowl that won't sit heavily.
Method
Prep 15 min · Cook 90 min- 1The night before, rinse the rice and put it in the rice cooker with the water on the porridge programme, timed to finish in the morning.
- 2Soak the sliced liver in cold water for 10 minutes to draw out the blood, pat dry and marinate with the soy sauce, cornflour and ginger for 5 minutes.
- 3Fry the onion in the oil over low heat until soft and lightly golden, tip in the congee and bring to the boil over medium heat.
- 4Add the liver, separating the slices, and simmer for 1 to 2 minutes until just cooked. Season with salt and scatter with spring onion.
Cautions
- Liver is high in cholesterol, so once or twice a week is enough, and it must be cooked through.
Chef's tips
- Turn off the heat once the cut liver shows no pink juices; the residual heat finishes it without toughening.
The TCM view
Onion is pungent, sweet and warm, moving qi, settling the stomach and dispersing stasis. Pork liver is sweet, bitter and warm, nourishing the liver, brightening the eyes and building blood. Ginger warms the middle and rice settles the stomach. Building and moving blood together suits blood stasis.
