
Dried shrimp and hairy gourd congee
A mild winter congee: hairy gourd, dried shrimp and a little minced pork, hot and not greasy.
- 50 min
- Serves 2
- Simmer
- Easy
Why it suits you: Minor Cold is one of the coldest points of the year. Hairy gourd stays light, dried shrimp lifts the flavour and a little pork makes the bowl nourishing — an even breakfast for a neutral constitution.
Method
Prep 15 min · Cook 35 min- 1Rinse the rice and boil it with the water and ginger, then simmer for 25 minutes.
- 2Peel the gourd, discard the soft centre and dice it. Rinse and chop the dried shrimp.
- 3Add the pork and shrimp and simmer for 5 minutes.
- 4Add the gourd and cook until translucent. Season and scatter with spring onion.
Cautions
- Dried shrimp is salty, so go easy on the salt.
Chef's tips
- Add the gourd last so it keeps a little bite.
The TCM view
Hairy gourd is sweet, bland and cool; dried shrimp is sweet, salty and warm, supporting the kidneys and the appetite; pork builds qi and blood; rice strengthens the spleen. Balanced, it suits neutral types at Minor Cold.



