I know there already is a congee thread in this forum, but i've been reading through it, and no one has actually addressed this issue me and my friends were eating congee together this weekend and talking about it there are at least 3 different type of chinese congee, difference depending on where your family came from also i know there are japanese versions and korean and thai versions of congee anyone know there difference between the those congees? one time i read that japanese congee often has sweeten things put into it so um, yea
I always like this one - where the rice is half melted, you can see some rice, but the soup is also think and white. Japanese name - Okayu It is the name for the type of congee eaten in Japan. Okayu is still considerably thicker than congee produced in other cultures. For example, a typical Cantonese style congee uses a water to rice ratio of 12:1, but okayu typically uses water to rice ratios of 5:1 (zen-gayu) or 7:1 (shichibun-gayu). Also, its cooking time is short compared to other types of congee; okayu is cooked for about 30 minutes, while Cantonese congees cook for an hour or more. Okayu may simply consist of rice and water, although salt is often added for seasoning. Beaten eggs could be beaten into it to thicken it into gruel. Toppings may be added to enhance flavour; negi (a type of green onion), salmon, roe, ginger, and umeboshi (pickled ume fruit) are among the most common. Similarly, miso or chicken stock may be used to flavor the broth. Most Japanese electric rice cookers have a setting for okayu. In Japan, okayu is popularly known as a food served to the ill, occupying a similar cultural status to that of chicken noodle soup in America. Because it is soft and easily digestible, okayu is the first solid food served to Japanese infants; it is used to transition them from liquids to the thicker rice dishes which constitute much of the Japanese diet. It is also commonly eaten by the elderly for the same reasons. A type of okayu called nanakusa-gayu (七草粥, "Seven Herb Porridge") is traditionally eaten on 7 January, as a way of using special herbs that protect against evils, and to invite good luck and longevity in the new year. Moreover, as a simple, light dish, nanakusagayu serves as a break from the many heavy dishes eaten over the Japanese New Year. Korean name - 죽 Thai name - โจ๊ก chohk More info abt Congee found in; http://en.wikipedia.org/wiki/Congee
yeah i dont know which type it is either but its the one my parents make and can have it in restaurants
i just voted for the closest one; the ones i like is not on there. i like "where the rice is half melted, you can see some rice," but the soup is not thick. But not the "The one where they dump the rice into soup " <~~ not congee
yes way one time it can with our order at a restuarnt and i was confused, and my mom told me about it and apparently one of our family friends, there family eats it this way too
Half melted I guess. But I was never really fond of it in the first place. My parents love it though.
I love congee with rotten egg and slices of pork. Oh, and with green onions on top. I gotta get me some congee when I go back home this weekend.
