TRADITIONAL GU YU PORRIDGE (Spring Digestion Guide)

Ingredients:

1/2 cup adzuki beans, soaked overnight
1/2 cup Job’s Tears (Coix seed / yi yi ren), soaked 4–6 hours
6–7 cups water
1–2 slices fresh ginger
Optional: 1 small piece dried tangerine peel (chen pi)
Pinch of sea salt

Instructions:

Rinse the soaked adzuki beans and Job’s Tears thoroughly. In a heavy-bottomed pot, add water, beans, Job’s Tears, ginger, and optional chen pi. Bring to a boil, then reduce heat to low. Simmer gently, partially covered, for 1–1.5 hours, stirring occasionally. Add more water if needed.

Once beans are soft and porridge has thickened slightly, remove from heat. Add a pinch of sea salt or honey for taste.
Serve warm as a nourishing breakfast or light supper.

Benefits:

A traditional Grain Rain congee that strengthens the Spleen, drains damp, and nourishes Qi and Blood during the shift from spring to summer.