Chinese Cookbooks
Chinese Chefs, is the word congee unique to specific areas of China?
I have two cookbooks that have recipe’s for congee (rice based dish). Both are written by Chinese Authors. Yet, none of my Chinese friends have ever heard of congee. Can anybody clarify how this word is used and where this dish is made within China?
For anyone reading this post who is uninitiated, congee, as it’s called here in the states at least, is a rice gruel which can have tiny bits of just about any type of fish, meat or egg in it that you can imagine, and is often topped with a variety of sweet, salty or crunchy toppings, such as nori, peanuts, crunchy fried pork bits, green onions, crunchy fried onions, little chunks of fried dough, you name it. Aside from being hearty, the eater can totally create a flavor of their choosing using their preferred toppings.
Congee is available throughout in many parts of Asian, although some people insist it has Cantonese beginings, and other claim it’s from India. We used to eat congee for breakfast every morning in Korea, I have a Thai friend who frequently makes it with leftovers, and I’m sure I was served it in Japan for breakfast as well. I think it is actually called jook in Korea and China. It’s a Great Food…I’m not sure why it’s not more popular here.
One source online gave me this: The English word congee is derived from the Indian kanji, meaning boilings, a Tamil word for the water in which rice is boiled. In India today, kanji refers both to this “rice water” that is drained off when rice is cooked like pasta and to the thick gruel made by boiling a little rice with a lot of water.
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