Rice congee
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Rice congee is a type of Asian rice porridge known as zhōu (粥 or "juk" in several Chinese dialects and Korean, and pronounced "kayu" or "okayu" in Japanese) and called cháo in Vietnamese.
The 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. It is always eaten savoury (with lettuce, bamboo shoots, meat and other condiments) or plain. It is sometimes eaten with meat and/or fermented egg added near the start of making the congee. Sometimes when the congee is ready, savoury items like minced beef, soy sauce/seasoning, and fish are scalded with the boiling congee which cooks the meat. Alternatively, the fish can be grilled to provide a texture different from the more watery congee. Occasionally a sweet version is prepared by mixed rice congee with red beans and sugar for certain traditional festivals.
Congee is considered a part of traditional Chinese medicine food therapy. Ingredients can be determined by their therapeutic value as well as flavor. Congee is often accompanied by fried bread sticks known as youtiao. Congee can be left with the excess water or can be drained so that the congee has a texture that is like the western type of Porridge.
While Chinese and Korean congee is often made with broth, Japanese congee is usually made with water and has no taste. Nanakusa-gayu (七草粥, "Seven grasses congee") is traditionally eaten on January 7th, as a way of resting the stomach after the festivities of New Year.
See also
External links
- Jook recipe (http://chinesefood.about.com/library/blrecipe300.htm)
- Another jook recipe site, with photos (http://www.geocities.com/sandieb101/congee.html)
- A short article on the health benefits of congee as well as recipe (http://www.abodehealth.com/benefits_of_congee.htm)ja:粥