
Celery and beef congee
Celery and thin beef in congee — fresh rather than rich, a lighter morning after too many hotpots.
- 50 min
- Serves 2
- Simmer
- Easy
Why it suits you: Damp-heat types who have eaten a lot of hotpot wake with a bitter taste. Celery clears heat and drains water, beef nourishes, and plain congee keeps Minor Cold breakfast from adding more damp heat.
Method
Prep 15 min · Cook 35 min- 1Marinate the beef with the soy sauce and cornflour for 10 minutes.
- 2Boil the rice in the water, then simmer for 25 minutes.
- 3Dice the celery, add it and cook for 3 minutes.
- 4Add the beef and cook until it just changes colour. Season lightly.
Cautions
- Slice the beef thin and take it off the heat as soon as it changes colour.
Chef's tips
- The celery leaves are worth adding — they smell fresher.
The TCM view
Celery is sweet and cool, clearing heat, draining water and calming the liver; beef is sweet and neutral, supporting the spleen and strengthening sinew; rice supports the spleen. It suits damp-heat types at Minor Cold.



