Congee

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Congee

Congee (/ˈkɒndʒi/), also known as jook or rice porridge, is a type of rice porridge or gruel popular in many Asian countries. The word 'congee' comes from the Tamil word கஞ்சி (Kañci), a prominent food of ancient Tamil people.

Etymology

The English term is derived from the Tamil word கஞ்சி (Kañci), literally meaning 'boiled rice', in the Dravidian language. The term was borrowed into English from Portuguese, who had interactions with Tamil speakers in South India and Sri Lanka.

Preparation

Congee is usually cooked by simmering rice in water until it breaks down into a porridge-like consistency. It is often served with additional ingredients such as meat, fish, eggs, and vegetables for added flavor.

Variations

There are many regional variations of congee, each with their own unique preparation methods and ingredients. For example, in China, congee often includes century eggs and lean pork, while in the Philippines, it is commonly cooked with chicken and served with slices of ginger.

Health Benefits

Congee is often served as a medicinal food during recovery from illness, as it is easily digestible and can be used to deliver other medicinal ingredients to a patient. It is also a common food for infants and the elderly, who may have difficulty chewing or digesting more solid foods.

Related Terms

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