Easiest Way to Cook Appetizing Chinese Congee( Zhou)

Chinese Congee( Zhou). Chinese congees (Chinese: 粥; pinyin: zhōu; Cantonese Yale: jūk) vary considerably by region. Congee can also be made from brown rice, although this is less common and takes longer to cook. Congee (Cantonese jook or Mandarin zhōu) is a typical Chinese breakfast food.

Is congee a rice dish or a soup dish? A visitor wrote about a thick soup made from rice and minced pork. Congee is Chinese rice porridge, which can be served plain, sweet, or savory. You can cook Chinese Congee( Zhou) using 7 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Chinese Congee( Zhou)

1. Prepare 1/2 cup of rice(I used short grain).
2. You need 1 cup of water.
3. Prepare 1 cup of Chicken Stock( you can use beef if you like).
4. Prepare of Add Ins(Optional, but recommended).
5. You need 1 of Meat of your choice ; shredded or cut up into pieces.
6. It's 1 of Vegetables: I recommend using either cabbage or mushrooms.( I used cabbage for this recipe).
7. You need 1 of Thousand year old eggs( pi dan) (This is what you would find in most congee prepared in takeout/resturant places).

Here are three ways to cook this classic dish. Congee (Cantonese jook or Mandarin zhōu) is a typical Chinese breakfast food. It's a savory rice porridge that can be eaten plain, with a few condiments, or made into a more substantial meal with. Chinese people are quite enthusiastic about glutinous rice, which can be proofed by many holiday foods like Nian Gao.

Chinese Congee( Zhou) step by step

1. I recommend using a Dutch oven . If you don't that is fine too. Place the rice,.water, and stock into a pot. Stir and bring to a boil.(Make sure to not fully cover the pot because because the it can bubble over easily and make a big mess! ).
2. While it is being brought to a boil, you can cook and prepare any add ins if you are using any. Set it aside. We will add this later in the cooking process ..
3. After the rice and liquid mixture has been brought to a boil, add 1/2 cup of water and them bring it to a boil again. Remember to stir often. Then after the second boil, add 1/2 of a cup of stock. Bring it to a boil again. Keep repeating and alternating between water and stock until you reach your desired consistency. You can add more stock to water. This will result in a creamier and thicker congee. More water will result in more of a runny consistency, and not as much flavor. This congee is different from ones prepared outside because the ones outside are made with all water. In my opinion ,this is much more flavorful because of the stock!.
4. After it has reached your desired consistency, add any of the add ins. Season to taste..
5. Serve and enjoy!.

What's the Chinese equivalent of "chicken soup"? Why congee, or 粥, of course, that delectable, nourishing and soothing rice porridge cooked by the Chinese since time began. Congee is regarded as the ultimate Chinese comfort food, according to the author Fuchsia Dunlop. This recipe for ji zhou or chicken congee, from her book on Jiangnan regional cuisine, is dead simple. Even KFC in China had it as one of the main.