Gorgon Seed
Pinyin: Qiànshí · traditional food ingredient
AT A GLANCE
Euryale seed — the round, starchy kernel of a water lily, known in the tradition as "the chicken-head rice". A quiet, binding ingredient of autumn soups and the fourth member of Four-Herbs soup.
The traditional view
Gorgon seed (Qiànshí, 芡实) is classified sweet and astringent, neutral, associated with spleen and kidney systems — traditionally "binding and consolidating", the gentle stabilizer among the food grains.
Fresh gorgon seeds (Suzhou’s autumn delicacy) are seasonal; dried ones are the year-round pantry form.
How it is used in the kitchen
Four-Herbs soup: equal parts with poria, lotus seed and Chinese yam.
Gorgon & lotus seed congee: 20 g each with rice, simmered long until the seeds soften.
Who should go easy
Dried gorgon seeds are hard — soak and simmer long, or pressure-cook. Traditional references suggest moderation for constipation-prone people and for small children.
Classic source
《本草纲目》 lists it in the grain section as 鸡头 (chicken-head) — classified with the grains, not the medicines.
Questions people actually ask
What is gorgon seed (qian shi)?
The seed of a water lily (Euryale ferox) — a starchy grain-like kernel used in Chinese soups and congees, classically grouped with the grains.
Why is it called chicken-head rice?
The fresh seed pod has a beak-like tip that looked like a chicken’s head to the herbalists who named it.
How do I cook dried gorgon seeds?
Soak several hours, then simmer 40–60 minutes (or pressure-cook) until they lose their squeak.
