Congee recipe – fitness of food beliefs

Combine this simple but rich rice porridge with almost every Asian dish – it is silky smooth and particularly complementary to spicy foods.

Are you looking for a simple but breathtaking side that fits your favorite Chinese main devices? Take a look at Congee – a fragrant, hearty rice porridge that first comes from China since then has been spread all over the world. While it looks like a high -class Asian delicacy, this dish is actually quite affordable and easy to prepare.

For those who have intimidated through the thought of making such a rice dish at home, this congee recipe demolishes the process in just a few simple steps. Soaking the rice before cooking helps to shorten the cooking time and improve the texture. Then the cooking of the rice in broth ensures that your congee comes out glossy and pearl mutual and is rounded off with a hint of fresh, spicy ginger.

With uncomplicated steps and a handful of confidants, this congee recipe takes the stress of preparing this classic dish. Experienced cooks and newcomers can take the airy journey to this aromatic rice porridge.

Is congee healthy?

Congee is low fat and rather low salt, while it also contains a decent amount of protein and carbohydrates. For more protein you should take your congee with crispy baked tofu or soy sauce eggs. If your broth is gluten-free, this conge recipe is also gluten-free, which makes it an excellent option for people with wheat allergy or sensitivity. Vegetarian and vegan guests can also replace chicken broth with vegetable broth. Regardless of your nutritional needs, Conge is easily adapted for a variety of diets.

Congees curious history

After the beginning of the widespread rice cultivation, Congee became a plot of land in China thousands of years ago before spreading into countries such as Indonesia, Korea and the Philippines in East, South and Southeast Asia. In today’s China, this dish is often described as Zhouhowever, the origin of the word Congee Actually comes from the Tamil language of India and Sri Lanka. Over the centuries, Congee has developed into the simple and affordable dish that it is today. Traditional versions of this court are usually made from rice, but can also be made from grains such as millet, barley or carhum. Each grain brings its own unique texture, but the resulting congee is always a soupy porridge full of taste.

FAQs & tips

Operate suggestions

Hot, fresh and steaming, let your conge out the set with chopped green onions, ginger shavings and a splash of sesame oil. To make this dish into a larger meal, you should serve your congee with Asian salmon (with soy and ginger), broccoli tofu croap roast, Beijing beef or chinese garlic chicken. For lighter pairings or toppings, you can also try out okra, pickled Koreans, pickled radishes or Asian Rame herb salad. With so many different options, this dish can be welcome for every food experience.