Congees are a simple, easy way to prevent and treat illness. A congee is essentially well-cooked rice, often with the addition of simple herbs or foods to prevent and treat specific ailments. Congees are easy to digest, so they are easy on the Pi, or Spleen energy.

The following is a simple congee for cold and flu season. It contains ingredients found in most American households and can be taken at the first sign of infection, or when you are exposed to those who are sick.

Scallion & Glutinous Rice Congee

Herbs: 5 whole Cong Bai (Scallions), 15 grams raw Sheng Jiang (Ginger), 100 grams Nuo Mi (Glutinous Rice*)

Directions: Place rice in a pot on the stove and add twice as much water as rice. Bring to a boil then cover and reduce to a simmer for a couple of hours until the porridge is reduced to a thin gruel. Mash the scallions and ginger into a pulp or process in a food processor. Add this to the porridge and simmer until combined and warm. Eat the congee and then retire under a blanket until you break into a sweat. Sweating releases the pathogens causing illness.

*Glutinous rice is sometimes called "sticky rice" or "sweet rice." It is more starchy then ordinary medium grain rice and these days can be found in most major grocery stores. When these fail, take the opportunity to try an Asian grocery in the International District such as the infamous Uwajimaya.