Zhou - A Healthy Alternative
by Robert Chu, L. Ac.
What do Gui Zhi Tang, Bai Hu Tang, Li Zhong Wan and Hua Chong Wan have
in common?
They are all taken with Zhou.
Zhou is known by many names. In Cantonese, we call it "Jook".
In Mandarin, it is referred to as "Zhou" or "Xi Fan".
In English, it is typically rendered as "rice porridge", "rice
gruel", "rice soup" or "congee".
Preparation
Zhou is typically prepared with rice, although other grains are or can
be used such as Wu Gu Mi (Five Grain Rice). Typically, one uses Sui Mi
(broken rice) or Jing Mi, also known as Geng Mi, (long grain rice) to
prepare it. Japanese and Taiwanese people use the shorter grain rice,
which tends to be stickier. The proportion from rice to water is usually
1 part rice to 6 parts water and it is slow simmered, cooking for a few
hours. An alternate means of preparation is to use fresh left over rice
and add 4 parts water. This is typically known as "Bai Zhou".
When prepared with herbs, usually the herbs a decocted first, and the
extract is strained and added into the Zhou. Do not add the dregs to the
Zhou. Zhou is neutral and sweet and serves to tonify the middle jiao.
Functions
Zhou has three major uses. The first is the most obvious, it is a food
staple. Zhou is common as a meal throughout Asia. In Hong Kong, at least
one of the five meals is typically Zhou, as it is light and easy to digest.
The most common type of Zhou eaten in restauramts is Pi Dan Shao Rou Zhou
(Roasted pork and 1000 year salted duck egg), often served with Dim Sum
in Cantonese restaurants. Hong Shu Xi Fan (Zhou with Sweet Potato) is
also quite common, often served in Taiwanese restaurants, as a bland staple
food alone, or with regular dishes. The tonifying function helps complement
an herbal formula such as Li Zhong Wan.
The second use of Zhou is for protecting the stomach. When taking harsh,
bitter, or cold herbs such as found is Hua Chong Wan or Bai Hu Tang, one
takes Zhou on the side or adds the Geng Mi to the decoction.
The third use of Zhou is to induce sweat. Zhang Zhong Jing in his Shang
Han
Lun advises us to take Gui Zhi Tang with Zhou for inducing the diaphoretic
function. In this case, adding slivers of Sheng Jiang and Cong Bai to
the
Zhou will help induce sweating.
Case Studies
It has been my experience that Zhou is an excellent diet food for it's
nutritive value and versatility. I know of 3 cases where Zhou has been
used effectively:
- As a child, I suffered from a stomach ache after attending a birthday
party, eating a lot of junk food and drinking a lot of cold soft drinks.
My mother made Zhou with extra Ginger.
- Jennifer, 24 years old, aspiring actress. Jennifer had contracted
Lime disease and recently underwent surgery to remove her Gall Bladder
due to severe choleocystitis. One evening Jennifer suffered from severe
muscle spasms and pain in the stomach. She asked me to take her to the
local emergency room for treatment. I noted her tongue was pale, with
a thick white coat, and her pulse was tight/wiry. I suspected Wind/Cold/Damp.
The doctors seemed confused by her condition and sedated her with tranquilizers
and muscle relaxants and sent her home. On the way home, I asked her
what she ate, and she replied, "Something healthy - a salad."
She slept through the night and for breakfast I fed her Zhou with Chicken
and extra ginger and scallions. This induces a light sweat and nourished
her cold middle jiao, upon which she completely recovered that afternoon.
The Zhou, was clearly the best choice of food/medicine for her condition.
- My late Grand Aunt, who passed away at 88, ate mostly a "Qing
Dan" (Light and Bland) diet. Following a Buddhist diet, she refrained
from eating meat on certain days. She never had dairy products or beef,
but will eat Chicken, seafood, and pork on certain days. Her daily diet
consisted mainly of lightly sautéed vegetables, Tofu, and Zhou
daily. I believe her diet has contributed to her longevity, despite
living through the end of the Qing Dynasty, seeing the forming of the
Republic of China, leaving during the Cultural Revolution and living
in Hong Kong and the U.S. She lived a
sedentary life style and smoked cigarettes daily. I have noted that
many books on Chinese Geriatrics recommend some form of Zhou.
Recipes
As my father was a chef, and the art of cooking is a family tradition
of mine, I am happy to share have some variations of Zhou.
For Summerheat
Zhou with Bai He (Lily Bulb), Lu Dou (Mung Bean) and Bing Tang (rock
sugar). Decoct Zhou with all the ingredients and chill in the refrigerator.
Eat often during hot days. Can add Yi Yi Ren, Da Zao, Lian Zi, Chi Xiao
Dou if desired or for variation. The above Zhou is very good for moistening
the Lungs for athletes, and for moving the intestines in cases of constipation
due to summerheat.
Red eyes due to Wind Heat
Zhou with Sliced Chicken and Gou Qi Zi.
Onset of Wind Cold
Zhou with Garlic, Ginger, Scallion and Dan Dou Chi
Spleen Qi Deficiency
Zhou with Shan Yao, Hong Shu
Spleen Qi Deficiency with Blood/Wei Qi Deficiency
Zhou with small amount of Dang Gui and Huang Qi; also for use for postpartum.
Constipation
Blanched, fresh peanuts to lubricate intestines
Conclusion
I hope that you will try Zhou as it is one of the four staples of Chinese
food. It is an easy to make, versatile and healthy food. Coupled with
Chinese herbs, they can produce amazing results from a wide variety of
ailments.
If you would like to learn more on Zhou and try different recipes, please
refer to:
- Chinese Medicated Diet - Publishing House of Shanghai College of
TCM, 1988
- The
Book of Jook by Bob Flaws - Blue Poppy Press
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