Scallion white congee is a traditional therapeutic congee that drives out cold and warms the body, simple to make with mild effects

Scallion white congee is a traditional therapeutic congee made with japonica rice as the main ingredient, cooked together with fresh scallion white. Scallion white is the white part of the Welsh onion near the root, pungent and aromatic in smell and warm in nature; among the people, a bowl of hot congee is often cooked and eaten while hot when one has caught a chill or a cold is just beginning, to help the body sweat and dispel cold. The congee itself is light and easy to digest, mild in taste, and very popular with the public.

From the perspective of food therapy, scallion white is warm in nature and pungent in taste, traditionally believed to induce sweating and release the exterior, dispel cold and unblock yang; scallion white congee is mostly used in the early stages of wind-cold colds, suitable for eating when symptoms such as aversion to cold, nasal congestion, clear runny nose, and mild headache appear. It should be noted that if it is a wind-heat cold with obvious fever and sore, swollen throat, or for people who tend to sweat easily and have a hot, dry constitution, scallion white congee is not very suitable for conditioning.

The method is not complicated. First wash the japonica rice, add water and cook into a thick congee; cut the scallion white into small sections and put them into the pot when the congee is nearly done, then cook for a few more minutes so the pungent flavor is fully released; eat it hot, congee and scallion together, and after eating keep warm and rest; breaking a slight sweat will make you feel more comfortable. Some people also like to add a few slices of ginger and cook them together, to enhance the effect of warming and dispersing wind-cold; the amount can be adjusted according to personal taste.

When choosing ingredients, fresh, white, firm scallion white is best; do not use parts whose skin is wilted, or that have disease spots or rot. Welsh onions stored improperly are prone to diseases such as white rot, so pay extra attention when buying and selecting. Overall, scallion white congee is only an everyday dietary conditioning method; when symptoms are severe or do not ease with time, seek medical attention promptly, and do not rely solely on eating congee and delay the illness.