Ba Bao Zhou (Eight Treasure Congee)

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Ba Bao Zhou (Eight Treasure Congee) is a nutritious and delicious warm porridge to enjoy during colder months. This dish is high in protein and fiber to give you energy and stimulate digestion and is rich in vitamins, minerals, and nutrients to reduce blood pressure and to stimulate the spleen and stomach. Ba Bao Zhou also calms the liver, enriches the blood, and aids brain function.

Ba Bau Zhou: Eight Treasure Congee

 

*Note: This recipe contains some ingredients that you won’t find at most grocery stores. They can be found on Amazon or at your local Asian market.

 

You can use as many ingredients as you'd like. My family’s recipe is made with 15 treasures:

  • 2 tablespoons red beans

  • 2 tablespoons mung beans

  • 2 tablespoons kidney beans

  • 2 tablespoons black beans

  • 2 tablespoons black or purple rice

  • ¼ cup glutinous rice

  • ¼ cup peanuts

  • ·5-8 chestnuts

  • 2 walnuts – quartered

  • 2 tablespoons dried lily bulbs (bai he)

  • 1-2 slices dried or fresh Chinese yam (Shan Yao)

  • 8-10 lotus seeds (lian zi)

  • 8-10 Chinese red dates

  • 8-10 goji berries

  • 2 tablespoons Chinese pearl barley (yi ren)

a variety of Chinese herbs in small bowls
 

Instructions: High-pressure cooker or Instant Pot

1.    Except for the glutinous rice and the walnuts, pre-soak all of the ingredients in water for eight hours.

2.    Soak the glutinous rice in water for one hour.

3.    Place all the ingredients in the cooker and add approximately eight cups of water.

4.    Cook for about 30 minutes using auto-pressure mode for beans or porridge.

 

Instructions: Non-pressurized cooker

1.    Pre-soak beans overnight and soak the glutinous rice for about four hours.

2.    Place all the ingredients in a large stock pot with 12 cups of water.

3.    Leave a gap between the top of the water and the pot cover to prevent the congee from boiling over.

4.    Bring to a boil, turn the heat to low, cover and simmer for 40 to 60 minutes until all the ingredients are soft to the taste.

Serve hot. You may sweeten with sugar or honey, and garnish with Chinese pickles or dried seaweed slices.

 

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Nara Zhang
Nara Zhang

Growing up in China, Nara was introduced to Traditional Chinese Medicine by her grandparents, who used these techniques to treat family and friends. This inspired her with a lifelong interest in Chinese Medicine and ying-yang balance to promote healthy living and well-being.

Nara holds a license from the Minnesota State Medical Board and is certified by the National Commission for Acupuncture and Oriental Medicine (NCCAOM). She achieved a Master's Degree in Acupuncture and Oriental Medicine and specialties in pain and stress management, cosmetic needling, women's health, and treating digestive issues.

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