Congee All Around Asia

Congee tops the list when it comes to popular Asian delicacies

. A congee is delicious rice porridge. You can eat it with your favourite side dish or not. Even so, a single serving of this will keep you asking for more.

There are a lot of variations on congee recipes, but all of them look the samea thick soup of rice on a bowl. In some parts of Asia, congee is known as kanji, lugaw, chao, orjaou, kayu and jok. They are usually eaten during breakfast. Because congees are soft, mild, and can easily be digested, they are served in sick people, or for those who cannot tolerate more solid foods. They are also a suitable and delightful as a substitute dish.

The basic thing about congee recipes is that rice in a dish is boiled in a significantly large amount of water. This is to thicken and soften the texture of the mixture. Particular congee cooking devices are available in the market today, which are integrated with a specific setting to cook the mixture right.

Interestingly, even though congee is quite a popular dish in many Asian countries, they are in a way unique when prepared according to different culture and tradition. Each congee recipe variation is appealing in its own way.

The Chinese prepares congee in different ways. The country has the widest variety of congee as per region. They use various rice types and water quantity for the preparation, resulting to exceptional textures. They are also partnered with savory food accents like eggs, vegetables, meat, beans and tofu. The most well liked condiment is the century egg, a preserved chicken, duck or quail egg mixed with salt, lime and clay. To enhance the taste, the rice porridge is topped with spices and seasoning like pepper, sugar or soy sauce. Some preferred eating congee with bread sticks.

Ancient Chinese history accounts include serving the dish to the people when there was no enough food to eat. This happened when famines broke throughout the land. Congee was also believed to have therapeutic or healing effects that are why it was always the food choice for sick people.

People cook congee with the use of grains other than rice such as corn meal and barley in the northern part of China.

Meanwhile in Japan, they call it as okayu. Japanese people love the dish to be thicker in texture. Eggs are beaten and added for the mixture to thicken. Okayu toppings include green onions and gingers. Chicken broth is also utilized to enhance the flavour.

by: Franz

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