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. A savory rice porridge that can be eaten plain, dressed up with condiments, or made into a more substantial meal with other mix-ins. It's a typical Chinese breakfast food that can also be eaten at other times of the day and especially if one is feeling ill.

Chinese Congee( Zhou) What is the origin of congee? The origin of the congee remains a mystery to this day. Indeed, historians do not agree on the date or the origin of traditional Chinese porridge.

Hello everybody, it's Jim, welcome to our recipe site. Today, we're going to make a special dish, chinese congee( zhou). It is one of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.

Chinese Congee( Zhou) is one of the most popular of current trending meals in the world. It's simple, it's quick, it tastes delicious. It's enjoyed by millions daily. Chinese Congee( Zhou) is something which I've loved my entire life. They are fine and they look wonderful.

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. A savory rice porridge that can be eaten plain, dressed up with condiments, or made into a more substantial meal with other mix-ins. It's a typical Chinese breakfast food that can also be eaten at other times of the day and especially if one is feeling ill.

To get started with this recipe, we have to first prepare a few ingredients. You can have chinese congee( zhou) using 7 ingredients and 5 steps. Here is how you can achieve that.

Composition for Chinese Congee( Zhou):

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

As a simple rice porridge, congee is an excellent way to take advantage of the grain's health benefits. Congee is a good source of carbohydrates and protein with nearly no fat or sugar, and the high water content is hydrating Congee has been a staple in Chinese diets for centuries, and it has played an integral role in traditional Chinese medicine. 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 and satisfying Serve it with chicken and soy sauce for a late-night Shanghai-style snack. Congee is a classic Chinese porridge made from rice, usually served for breakfast or at dim sum.

Chinese Congee( Zhou) process:

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 can have sweet or savory toppings--the classic has pork, scallions, ginger, and thousand year old egg. Ba Bao Zhou is also known as eight treasure congee or eight treasure porridge. This post is super exciting for me because it marks the first recipe in my Authentic Chinese Series (see also Authentic Chinese: Vegan Chinese Snacks ) where I hope to share with you some authentic Chinese dishes that I learn to prepare while living in China. Congee can be cooked in a large soup pot or, for an easier way, in a rice cooker or instant pot. Most of the instant pot and rice cooker has a congee mode.

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