Everything about Congee totally explained
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|lmz=tzoq
|toi= zuk
1
|kanji=1. 粥
2.
|hiragana=1. かゆ
2. しらがゆ
|revhep=1. kayu
2. shiragayu
|hangul=죽
|hanja=粥
|rr=juk
|mr=chuk
|por=canja
|mr=chuk
|tgl=lúgao
|msa=bubur
|vie=cháo
|tha=โจ๊ก johk
|lang1=Spanish
|lang1_content=
|lang2=Khmer
|lang2_content=p'baw
|lang3=Indonesian|Indonesian language
Javanese
|lang3_content=bubur
|lang4=Javanese
|lang4_content=bubur
|lang5=Burmese
|lang5_content=san byoke
|lang6=Bengali
|lang6_content= jau
|lang7=Hindi
|lang7_content=ganji
|lang8=Malayalam
|lang8_content=kanji
|lang9=Tamil
|lang9_content=kanji
|lang10=Telugu
|lang10_content=ghanji
|lang11=Tulu
|lang11_content=kanji
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Rice congee (
pronounced /ˈkɒndʒiː/ or /ˈkɑndʒi/) is a type of
rice porridge that's eaten in many
Asian countries. The word "congee" is possibly derived from the
Dravidian word
kanji. In some cultures, congee is eaten primarily as a breakfast food or late supper; while in others, it's eaten as a substitute for rice at other meals.
In many Mandarin-speaking parts of the world, this dish is also referred to as "xifan" (traditional: 稀飯, simplified: 稀饭, pinyin: xī fàn).
Congee can be made in a pot or in a
rice cooker. Some rice cookers even have a "congee" setting, allowing the user to cook their breakfast congee overnight.
Cultural variations
Chinese
Chinese congees are varied in different regions. For example, to make
Cantonese congee, white
rice is
boiled in many times its weight of
water for a long time until the rice breaks down and becomes a fairly
viscous white porridge. Congees made in other regions may use different types of rice with different quantities of water, thus resulting in a thicker or more viscous product.
It is often eaten with
zha cai,
salted duck eggs,
lettuce and
dace paste,
bamboo shoots,
youtiao,
wheat gluten, with other
condiments, meat or
century eggs.
Other seasonings, such as white
pepper and
soy sauce, may be added. Alternatively, grilled fish may be mixed in to provide a different texture.
Congee is often eaten with fried bread sticks known as
youtiao. Congee with
youtiao is commonly eaten as breakfast in many areas in China. Congee can be left watery or can be drained so that it has a texture similar to Western oatmeal porridge. Congee can also be made from
brown rice, although this is less common and takes longer to cook.
Besides functioning as an everyday meal, congee is considered to be
food therapy for the unwell. Ingredients can be determined by their supposed therapeutic value as well as flavor.
The origin of congee is unknown, but from many historical accounts, it's usually served during times of famine or when numerous patrons visit the temples. Thus, it can be interpreted as a way to stretch the rice supply to feed more people.
In China, congee has also been used to feed young infants. However, the cooking time is much longer than okayu, and because it's for infants, the congee isn't seasoned with salt or any other flavoring, but often is mixed with pre-steamed and deboned fish.
Congee can also be made from other grains, like cornmeal, millet, barley, and sorghum. These are common in the north of China, where rice doesn't grow. Multigrain congee mixes are popularly sold in the health food sections of Chinese supermarkets. Congee with mung beans is usually eaten with sugar, just like red bean congee. The mung beans are eaten for their therapeutic "cooling" effect.
Japanese
Okayu is the name for the type of congee eaten in
Japan.
Okayu is still considerably thicker than congee produced in other cultures. For example, a typical
Cantonese style congee uses a water to rice ratio of 12:1, but
okayu typically uses water to rice ratios of 5:1 (
zen-gayu) or 7:1 (
shichibun-gayu). Also, its cooking time is short compared to other types of congee;
okayu is cooked for about 30 minutes, while Cantonese congees cook for an hour or more.
Okayu may simply consist of rice and water, although salt is often added for seasoning. Beaten
eggs could be beaten into it to thicken it into gruel. Toppings may be added to enhance flavour;
negi (a type of green onion),
salmon,
roe,
ginger, and
umeboshi (pickled
ume fruit) are among the most common. Similarly,
miso or
chicken stock may be used to flavor the broth. Most Japanese electric rice cookers have a setting for
okayu.
In Japan,
okayu is popularly known as a food served to the ill, occupying a similar cultural status to that of
chicken noodle soup in America. Because it's soft and easily digestible,
okayu is the first solid food served to Japanese infants; it's used to transition them from liquids to the thicker rice dishes which constitute much of the Japanese diet. It is also commonly eaten by the elderly for the same reasons.
A type of
okayu called
nanakusa-gayu ("Seven Herb Porridge") is traditionally eaten on
7 January, as a way of using special herbs that protect against evils, and to invite good luck and longevity in the new year. Moreover, as a simple, light dish,
nanakusagayu serves as a break from the many heavy dishes eaten over the
Japanese New Year.
Korean
In Korea the dish goes by the name
juk and is often cooked with vegetables, tuna, or other ingredients to create variants of the dish. Being largely unflavored, it's served together with a number of side dishes such as
kimchi,
beef jerky, pickled
cuttlefish, or other ingredients, to add flavor to the dish. One variety is caled
jatjuk.
Juk is a common take-out dish, with several large chain stores selling it in
South Korea, including
Bon Juk and
Hyun Juk.
It is also the dish of choice to serve the ill or elderly, as is it easily consumed and digested.
Filipino
Lúgao (alternately spelled "lugaw" or "lugau") is the
Filipino name for congee. Very similar to Cantonese style congee,
lúgao is typically of a thicker consistency, retaining the shape of the rice while achieving the same type of texture. It is
boiled with strips of fresh
ginger. Other flavors may be added according to taste. Most often it'll be topped with
scallions and served with crispy
fried garlic. As with
okayu,
fish or
chicken stock may also be used to flavor the broth.
Lúgao can also be served with
tokwa't baboy (diced
tofu and
pork),
goto (beef tripe),
utak (pig's brain), as well as
calamansi,
fish sauce, and
soy sauce. It is often served to the ill and the elderly, and is favored among
Pinoys living abroad in colder climates because it's warm, soft, and easily digestible.
Some provinces prefer the
Spanish-influenced
arroz caldo (literally
hot rice), which is often mistaken for a European dish due to its name.
Arroz caldo is actually a Chinese congee that was adapted to the tastes of the Spanish colonial settlers who patronized Chinese restaurants in the Philippines. As the Spanish couldn't pronounce Chinese, they gave it a Spanish name for easy reference.
Arroz caldo is most usually spiced with
saffron and
black pepper in place of or in addition to the more traditional
ginger and
scallion.
Arroz caldo more closely resembles
risotto than congee, and is clearly recognized by the bright yellow hue contributed by the addition of
saffron, and the larger pieces of
meat.
Arroz caldo is more popular among those of
Ilokano heritage, although people of other provinces, such as
Cebu, often add Philippine
prawns,
olive oil,
bay leaf, and
Chinese sausage.
Indian
Udupi rice
ganji is a variant made by
Kannada-speaking,
Tulu-speaking or
Konkani people in and around
Udupi and
Mangalore (
Karnataka,
South India). Here
parboiled rice (
Kocheel akki in Kannada,
oorpel aari in Tulu or
ukda tandul in Konkani) is steamed with a small amount of water. Fresh coconut is grated and its milk is skimmed; this milk is then added to the
ganji. The
ganji (called
pej in Konkani) is served hot with fish curry, coconut
chutney, or
Indian pickles. In Tamil a plain rice porridge, or the thick supernatant water on overcooked rice is called 'kanji' with no stress on either syllable (or both short syllables in the Tamil system based on duration of sounds).
Thai
In Thailand, rice congee is known as "jok" (โจ๊ก) and is often served as breakfast with a raw or partially-cooked egg added. In most, minced pork or beef is also added and the dish is usually topped with a small version of
youtiao (known as pahtongguo by Thais), garlic, spicy pickles such as pickled radish and chopped spring onions. Although it's more popular as a breakfast dish, many stores specializing in congee will sell it throughout the entire day. Variations in the meat and toppings are also frequently found.
Vietnamese
In Vietnam, rice congee is called
cháo. It is sometimes cooked together with
pandan leaves.
Cháo gà is a variety of
cháo cooked with chicken and garlic. Other combinations includes duck meat and various pig organs. Many people tend to eat cháo when they feel sick because it's easy to digest. It is also made for death anniversary ceremonies, during which it's offered to the spirits of one's ancestors.
Further Information
Get more info on 'Congee'.
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