Garlic and Purslane Congee

Clears heat and relieves dysentery. It is recommended for sufferers of both acute and chronic shigellosis or enteritis.

Garlic 30g, fresh purslane 200 – 300g (or 30g of the dried herb), japonica rice 100g.

1.Peel the garlic. Rinse the purslane and chop coarsely.

2.Decoct the two herbs together, and strain out the dregs. Add the japonica rice to the decocted liquid and cook as congee.

Tips for a Healthy Life
Those with a hot and dry constitution should reduce the amount of garlic used.