Chinese Congee( Zhou). In Taiwan, congee is made from rice, water, and other ingredients, and is known as xifan（稀飯）or zhou（粥）in Written Chinese, which may also be used by Mainland Chinese people. 粥 in particular may be used by other Sinitic languages, like Cantonese, to refer to the same kind of food. 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 is a white rice porridge that can be found by different names across Asia, including juk in Korean and Cantonese, moe in Hokkien and teochew, zhou in Mandarin, chok in Thai, and jaou in Bengali. It is also found in Portugal under the name of canja. Ba Bao Zhou, Also Known as Laba Congee, is Thick, Sweet, and Fragrant. You can have Chinese Congee( Zhou) using 7 ingredients and 5 steps. Here is how you cook it.
Ingredients of Chinese Congee( Zhou)
- It’s of rice(I used short grain).
- It’s of water.
- Prepare of Chicken Stock( you can use beef if you like).
- Prepare of Add Ins(Optional, but recommended).
- You need of Meat of your choice ; shredded or cut up into pieces.
- It’s of Vegetables: I recommend using either cabbage or mushrooms.( I used cabbage for this recipe).
- You need of Thousand year old eggs( pi dan) (This is what you would find in most congee prepared in takeout/resturant places).
It Stimulates the Appetite and is High in Vitamins and Nutrients. It is Also Used in Chinese Medicine to Lower Blood Pressure and Invigorate the Spleen and Stomach. Click to See the Detailed Recipe of This Delicious Laba Congee! Congee (粥 or 稀飯) is a classic Chinese breakfast dish.
Chinese Congee( Zhou) step by step
- 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! ).
- 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 ..
- 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!.
- After it has reached your desired consistency, add any of the add ins. Season to taste..
- Serve and enjoy!.
It is also a staple in many other countries, including Burma, Indonesia, Japan, and even parts of Europe. Congee is essentially a rice porridge made by boiling rice in a great deal of water until it breaks down into a pudding-like consistency. Just in time for Chinese new year – which is this coming Saturday! – congee has made mornings great again. Rice porridge / congee / jook / zhou / call it what you will. This is the plainest of zhou, but also the easiest (and hardly a recipe).