Pig's blood curd congee with ginger and spring onion
A congee-shop classic: beancurd sheet melts into a silky base, with smooth pig's blood curd and warming ginger and spring onion. Cheap, filling and comforting.
- 1 hr 15 min
- Serves 2
- Simmer
- Easy
Why it suits you: Blood-stasis types often have a dull complexion, bruise easily or suffer period pain, and heavy sweating at the Summer Solstice depletes fluids so blood flows less freely. Pig's blood nourishes blood, while pungent, warm ginger and spring onion open the yang and move qi and blood. In a silky congee it is easy to digest and not heating — a warming start to the day.
Method
Prep 15 min · Cook 60 min- 1Rinse the rice and toss with a pinch of salt and the oil; leave for 30 minutes. Soak the beancurd sticks until soft and tear into small pieces.
- 2Bring the water to the boil, add the rice and beancurd, return to the boil, then simmer half-covered for 50 minutes, stirring now and then, until the beancurd has melted into the congee.
- 3Rinse the blood curd, cut into cubes and blanch in boiling water for 1 minute, then rinse under cold water to remove any strong smell.
- 4Add the blood curd and ginger to the congee and simmer for 5 minutes. Season with salt and top with spring onion, coriander, sesame oil and white pepper.
Cautions
- Buy fresh, springy, dark red blood curd from a trusted stall and always cook it through.
Chef's tips
- Simmer until the beancurd sticks dissolve for a silky base; blanching the blood curd first takes away most of the strong smell.
The TCM view
Pig's blood is salty and neutral, nourishing blood and the heart. Beancurd sheet is sweet and neutral, moistening the lungs and boosting qi. Ginger is pungent and slightly warm, warming the middle; spring onion is pungent and warm, opening the yang and dispersing stagnation; white pepper is pungent and hot, warming the middle. Their warmth helps the blood move freely, since blood flows when it is warmed.
