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Miss Congee-niality. There aren’t a lot of dishes more suited for a cozy winter night than congee. Though congee generally starts from the same base of rice and broth, the incredibly delicious ...
The finishing touch is swirling in a raw egg or two with the lid covered, and adding scallions, a dash of chili pepper or toasted, ground sesame seeds, for serving.
Bubur ayam (Indonesian and Malay for "chicken congee") is a chicken congee dish served in Southeast Asia. It is rice congee with shredded chicken meat served with some condiments, such as chopped scallion, crispy fried shallot, celery, tongcay or chai poh (preserved vegetables), fried soybean, crullers (youtiao, known as cakwe in Indonesia and cakoi in Malaysia), both salty and sweet soy sauce ...
Rice congee: Of Chinese origin, it is a rice congee with minced chicken or pork. Mixing an egg in with the congee is optional. Khao kan chin: ข้าวกั๊นจิ๊น North A dish of the Tai Yai (Shan people) of Myanmar and northern Thailand, it is rice that is mixed with pork blood and steamed inside a banana leaf.
In Laos, youtiao is generally called kao nom kou or patongko (cf. Thai patongko) or "chao quay", and is commonly eaten with coffee at breakfast in place of a baguette (khao jee falang). [10] It is also eaten as an accompaniment to "khao piek sen" (chicken noodle soup) or "jok" (congee). [citation needed]
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Soup of frango (literally "chicken congee"), or simply canja, is a popular chicken soup of Portuguese, Cape Verdean, and Brazilian cuisine. [1] The Portuguese term galinha literally means "hen", but became the generic name for the species, much like chicken in English. Portuguese chicken congee has the rice much more cooked than in most Western ...
Tie a knot in the top. Steam over boiling water. To serve, transfer some of the rice into a bowl, cover with more of the fragrant water and add a few small ice cubes and some of the flowers. [5] The side dishes eaten with khao chae are the real stars of the meal. [2] Recipes [6] vary but the essentials remain the same.