'dilute rice').Ĭhinese congees ( Chinese: 粥 pinyin: zhōu Cantonese Yale: jūk) vary considerably by region. Another common Chinese name for it in the Mandarin dialect is xīfàn ( Chinese: 稀飯 lit. 'white porridge') in Central and Northern China. Natively, plain congee is known by other local names such as báizhōu ( Chinese: 白粥 lit. While plain congee is a staple dish in China, it is called congee only in Hong Kong English but is more commonly recognised as jūk (or "jook"). Because of this, it is commonly served as a staple meal for patients in healthcare facilities. It is often considered particularly suitable for the sick as a mild, easily digestible food. In some cultures, congee is eaten primarily as a breakfast food or late supper some may also eat it as a substitute for rice at other meals. Culture also often dictates the way congee is cooked and eaten. The type of rice used can be either short- or long-grain, depending on what is available and regional cultural influences. Some rice cookers have a "congee" setting, allowing it to be cooked overnight. Congee can be made in a pot or in a rice cooker. To prepare the dish, rice is boiled in a large amount of water until it softens significantly. It is mentioned in the Book of Rites and noted in Pliny’s account of India circa 77 CE. In Chinese, it is known as zhou in Mandarin or "jook" in Cantonese ( Chinese: 粥 pinyin: zhōu Cantonese Yale: jūk). The English word congee is derived from the Tamil word kanji ( கஞ்சி, kañci, IPA: ). Names for congee are as varied as the style of its preparation, but all are made with rice cooked as a softened porridge with a larger quantity of water than other types of cooked rice like pilaf or claypot rice. It is typically served as a meal on its own, especially for breakfast or people who are ill. It can be eaten plain, where it is typically served with side dishes, or it can be served with ingredients such as meat, fish, seasonings and flavourings, most often savory, but sometimes sweet. Without proper rendering support, you may see question marks or boxes, misplaced vowels or missing conjuncts instead of Indic text.Ĭongee or conjee ( / ˈ k ɒ n dʒ iː/ KON-jee) is a type of mostly savoury rice porridge or gruel of Asian origin. This entry was posted in Chinese, Comfort Food, Dinner, Family Recipe, Healthy and tagged Chinese, Chinese food, comfort food, congee, jook on Maby Kirsten Vala Fong.This article contains Indic text. But when Geoff wasn’t feeling well last weekend, it was up to me to make him a batch of congee. He has several shortcut methods: 1) A pressure cooker version that makes a mess, and 2) A frozen rice version that takes some planning ahead. Traditionally, Geoff is the congee cooker in our family. And it’s the dish that his mother would make whenever he was feeling under-the-weather - a warm, comforting, gentle-on-the-tummy porridge, Chinese comfort food at it’s best. He grew up eating excellent congee, both homemade and at amazing Toronto Chinese food restaurants ( Congee Queen is one of his family’s long-time favorites). Geoff, of course, has a whole different relationship with congee. Then in New York, Geoff and I had our favorite place to order congee in Chinatown ( Big Wong King) where I discovered that it’s traditional to dip sweet ( ngau lei sou) and savory ( youtiao) fried dough (Chinese doughnuts!) into steaming bowls of congee. Louis for college and became a regular at a “real” Chinese food restaurant. Congee (or jook, a Chinese rice porridge) is one of those dishes that I never knew existed until I moved to St.
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