14 Facts About Chicken congee

Names for Chicken congee are as varied as the style of its preparation, but all are made with rice cooked as a softened porridge with a larger quantity of water than other types of cooked rice like pilaf or claypot rice.

English word Chicken congee is derived from the Tamil word kanji, a prominent food of the Tamil people of Ancient India.

Multigrain Chicken congee mixes are sold in the health food sections of Chinese supermarkets.

Savory Chicken congee, generally cooked with salt and often fresh ginger and other flavorful ingredients, is usually eaten with zhacai, salted duck eggs, lettuce and dace, bamboo shoots, youtiao, rousong, pickled tofu, wheat gluten, with other condiments, meats and organ meats including tripe and intestine, crab or hundred-year eggs.

Plain Chicken congee is commonly eaten with youtiao as breakfast in many areas in China.

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Origin of Chicken congee is unknown, but from many historical accounts, it was usually served during times of famine, or when numerous patrons visited the temples, as a way to stretch the rice supply to feed more people.

In Myanmar, rice Chicken congee is called hsan byoke or hsan pyoke, literally " rice boiled".

The chicken congee is the same as plain congee but contains more herbs and chicken.

In Indonesia, Chicken congee is called bubur, and it is a popular breakfast food.

The Chicken congee is then garnished with fried garlic, scallions and pepper.

In Laos, Chicken congee is usually eaten as breakfast and during the cold season.

In Thai cuisine, rice Chicken congee, known as Chok or Jok, is often served as breakfast with a raw or partially cooked egg added.

Plain rice Chicken congee, known as khao tom kui, is served at specialty restaurants, which serve a multitude of side dishes to go with it, such as yam kun chiang, mu phalo, and mu nam liap .

In Vietnam, rice Chicken congee, called chao, is sometimes cooked with pandan leaves or Asian mung bean.