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Congee (/ ˈkɒndʒiː /, derived from Tamil கஞ்சி [kaɲdʑi]) [ 1 ][ 2 ][ 3 ] is a form of savoury rice porridge made by boiling rice in a large amount of water until the rice softens. Depending on rice-water ratio, the thickness of congee varies from a Western oatmeal porridge to a gruel.
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.
Some Chinese households cut them up into small chunks and cook them with rice porridge to create "century egg and lean pork congee" (Chinese: 皮蛋瘦肉粥; pinyin: pídàn shòuròu zhōu). This is sometimes served in dim sum restaurants. Rice congee, lean pork, and century egg are the main ingredients.
Jeonbok-juk. Jeonbok-juk[2] (전복죽; 全鰒粥), or abalone rice porridge,[2] is a variety of juk (죽; 粥), or Korean porridge, made with abalone and white rice. Abalone is regarded as a high-quality ingredient in Korean cuisine and was often presented as a gift to the king of Korea. [3] The dish is a local specialty of Jeju Island, where ...
Youtiao. Youtiao (traditional Chinese: 油條; simplified Chinese: 油条; pinyin: Yóutiáo), known in Southern China as Yu Char Kway, is a long golden-brown deep-fried strip of wheat flour dough of Chinese origin and (by a variety of other names) also popular in other East and Southeast Asian cuisines. Conventionally, youtiao are lightly ...
Cantonese or Guangdong cuisine, also known as Yue cuisine (Chinese : 廣東菜 or 粵菜), is the cuisine of Guangdong province of China, particularly the provincial capital Guangzhou, and the surrounding regions in the Pearl River Delta including Hong Kong and Macau. [ 1 ] Strictly speaking, Cantonese cuisine is the cuisine of Guangzhou or of ...
Laba congee. Laba congee (simplified Chinese: 腊八粥; traditional Chinese: 臘八粥; pinyin: làbā zhōu) is a Chinese ceremonial congee dish traditionally eaten on the eighth day of the twelfth month in the Chinese calendar. [1] The day on which it is traditionally eaten is commonly known as the Laba Festival. The earliest form of this ...
Buddhist cuisine is an Asian cuisine that is followed by monks and many believers from areas historically influenced by Mahayana Buddhism. It is vegetarian or vegan, and it is based on the Dharmic concept of ahimsa (non-violence). Vegetarianism is common in other Dharmic faiths such as Hinduism, Jainism and Sikhism, as well as East Asian ...