Ming Terrace Recipes: 坐月子 Confinement Period Week 3

After the first two weeks of recuperation, when the body is gently balanced, the body is ready, we enter Stage 3 (补 & 养), a stage all about nourishment. This week during the confinement period, its meals combines tender fish with green papaya for a light, comforting meal that nourishes both body and spirit. Here, we pay special attention to the liver and kidneys, improving blood composition and reducing water retention. A healthy liver and kidney, according to TCM, are key to good Qi and blood circulation.

In our home, we carefully plan meals with wholesome proteins like chicken, duck, lamb, and pork innards, plenty of nourishing vegetables such as Chinese yam, leafy greens, lotus root, and sweet potatoes, and fruits like apple, banana, and papaya. At the same time, we avoid foods that may slow recovery, like citrus fruits, pineapple, watermelon, or coconut.

We also include gentle TCM herbal soups, packed with protein, iron, calcium, and carbohydrates, often served in smaller, more frequent portions. This thoughtful approach — balancing food, herbs, and care — is how our family ensures total postpartum healing, nourishing both body and spirit after childbirth.

Breakfast: Confinement Porridge 月子粥

Week 3, we continue the TCM confinement porridge to support overall health. Together, these ingredients are thought to restore energy, nourish blood, and support postpartum recovery.

• Millet: Nourishes the spleen, kidney, and stomach.

• Black rice: Strengthens kidneys and liver, improves blood circulation, and helps treat anemia.

• Pink skin-on peanuts: Nourish the blood and may support lactation.

• Adzuki red beans: Strengthen spleen and kidneys, reduce fluid retention, support digestion, and may stimulate milk production.

• Chinese red dates (jujubes): Replenish qi and blood, reduce fatigue, and support digestion and sleep.

• Longan fruit: Tonifies blood, soothes nerves, and benefits the heart and spleen (optional due to possible constipation).

• Ginger: Adds warmth to rebalance the body after childbirth.

• Goji berries: Protect the liver, reduce fatigue, and boost immunity.

Ingredients:

• 1/4 cup millet (小米)

• 1/4 cup black rice or black glutinous rice (黑米/黑糯米)

• 1/4 cup raw skin-on peanuts (红衣花生)

• 1/4 cup red (adzuki) beans (红豆)

• 6–8 cups water

• 12 Chinese red dates (红枣), pitted

• 8 dried longan fruits (optional)

• 2 slices ginger

• 2 tablespoons dried goji berries (枸杞)

Instructions:

1. Rinse millet, black rice, peanuts, and red beans. Soak all grains and nuts in 6–8 cups water for 1–2 hours or overnight.

2. Cut red dates open to remove pits. Add dates, longan (if using), and ginger to the pot.

3. Bring to a boil, then cover and simmer on low for 1 hour. Avoid stirring too much to prevent sticking.

4. Turn off heat and let the porridge sit for another hour on the stove.

5. Stir in goji berries and brown sugar, then simmer 10–15 minutes until porridge reaches your desired thickness.

Lunch: Green Papaya Fish Soup 木瓜鱼片汤

Green papaya is known to boost milk supply and support recovery after childbirth. Combined with the protein and omega-3s from fish, this soup helps rebuild strength, heal tissues, and replenish energy (“qi”) and blood.

Ingredients

• fish head

• 1 small green papaya, peeled

• 3–4 slices of ginger

• 5-6 red dates

• 1/4 cup of goji berries

• Sesame oil

Instructions

1. Sauté ginger and sesame oil until fragrant. Add the fish and lightly brown both sides.

2. Add water to cover the ingredients and bring to a boil.

3. Add papaya and continue simmering gently for about 10–15 minutes.

4. Add goji berries and red dates, cover, and simmer until the soup turns slightly milky.

5. Serve warm.

Dinner: Fish in Ginger Sauce 姜汁鱼片

This comforting dish has been a favorite for generations. Its perfect for a quick and nourishing dish during confinement. The ginger warms the body, the fish is tender and rich in protein, and the lightly thickened broth is full of flavor without being heavy. It’s a dish that feeds both the body and the soul.

• 1 lb white fish fillet (sole, swai, cod, or tilapia)

• 2 Tbsp sesame oil

• 2-inch piece fresh ginger, peeled

• 3 garlic cloves, peeled

• 2 cups of chicken broth

• 1 Tbsp Shaoxing wine

• 1 tsp sugar

Instructions

1. Heat oil in a wok and stir-fry ginger and garlic until fragrant, about 2 minutes.

2. Pour in chicken broth, Shaoxing wine, sugar, and salt. Bring to a boil.

3. Add fish pieces and cook 2–3 minutes until opaque and cooked through.

4. Bring broth back to a boil.

5. Serve immediately with rice.