Congee
Rice congee is a type of Chinese rice porridge known as zhou (粥 or "juk" in Cantonese and other Chinese dialects).
The rice is boiled in many times its weight of water, for a long time until the rice breaks down, and becomes a fairly viscous white porridge. It is always eaten savoury (with lettuce, boot shoots, meat and other condiments) or plain , but never sweet. It is sometimes eaten with meat and/or fermented egg is added near the start of making the congee. Sometimes when the congee is ready, savoury items like minced beef, soy sauce/seasoning, fish is scalded with the boiling congee which cooks the meat alternatively it the fish can be grilled to provide a different texture to the more watery congee.
Congee is considered a part of traditional Chinese medicine food therapy. Ingredients can be determined by their therapeutic value as well as flavor. Congee is often accompanied by fried bread sticks known as you tiao. Congee can be left with the excess water or can be drained so that the congee has a texture that is like the western type of Porridge.
See also
