Congee (original) (raw)
Congee or conjee (/ˈkɒndʒiː/ KON-jee) is a type of rice porridge or gruel eaten in Asian countries. It can be eaten plain, where it is typically served with side dishes, or it can be served with ingredients such as meat, fish, seasonings and flavourings, most often savory, but sometimes sweet. It is typically served as a meal on its own, especially for breakfast or people who are ill. Names for 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.
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| dbo:abstract | Reis-Congee (Tamil kanji, IPA [ˈkɒndʒiː]; Thai โจ๊ก chok, auch joke; Viet. cháo; Tagalog lugaw; chinesisch 粥, Pinyin zhōu, Jyutping zuk1, 稀飯 / 稀饭, xīfàn, Jyutping hei1faan6) ist ein Reisbrei, der in Asien, besonders in China, vor allem zum Frühstück gegessen wird. Zur Zubereitung wird ein Teil Reis mit zehn bis zwölf Teilen Wasser oder Brühe aufgekocht und etwa vier Stunden bei schwacher Hitze gegart, bis der Reis zerfallen und ein sämiger, fast geschmackloser Brei entstanden ist. Wegen der langen Zubereitungszeit wird Reis-Congee meist für mehrere Tage auf Vorrat gekocht. Serviert wird Reis-Congee pur oder ergänzt mit weiteren Zutaten wie Tsa Tsai, Bambussprossen, Fisch, Fleisch, Tausendjährigen Eiern, Erdnüssen, Schalotten und Sojasauce. Als Süßspeise wird Reis-Congee mit roten Bohnen und Zucker vermischt. Die japanische Variante, Okayu (jap. お粥 oder 御粥 Kana おかゆ), wird fester, mit nur sechs Teilen Wasser und mit einer halben bis zu einer Stunde auch wesentlich kürzer gekocht. In Japan (okayu) und in China (zhou) ist der Reisbrei eine übliche Krankenkost. Der Nanakusagayu (七草粥 ‚Sieben-Kräuter-Okayu‘, Kana ななくさがゆ), Okayu mit sieben verschiedenen Kräutern, wird traditionell am 7. Januar gegessen, um für das neue Jahr das Böse abzuwenden und Glück und langes Leben zu wünschen. Die koreanische Küche kennt diese Speise als Juk (kor. 죽, Hanja 粥). In der chinesischen Medizin wird Reis-Congee mit jeweils bestimmten weiteren Zutaten in der Ernährungstherapie eingesetzt. (de) Congee or conjee (/ˈkɒndʒiː/ KON-jee) is a type of rice porridge or gruel eaten in Asian countries. It can be eaten plain, where it is typically served with side dishes, or it can be served with ingredients such as meat, fish, seasonings and flavourings, most often savory, but sometimes sweet. It is typically served as a meal on its own, especially for breakfast or people who are ill. Names for 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. (en) El arroz congee (AFI: ['kondʒi]) es un tipo de arroz servido como unas gachas que se come en muchos países de Asia y del sureste Asiático. La palabra congee proviene del tamil கஞ்சி (kanji). En algunas culturas el congee se toma como desayuno o como un tentempié a media mañana, mientras que en otros, es un sustituto de otros arroces en el almuerzo. El congee se puede hacer en una olla, o en una arrocera. Algunos vaporizadores tienen un ajuste denominado "congee", permitiendo al usuario poder elaborar su desayuno si lo desea. (es) Juk (죽) adalah hidangan Korea berupa bubur yang terbuat dari berbagai palawija seperti beras, kacang kedelai, kacang tanah dan wijen yang direbus. Orang Korea menikmati juk selagi hangat, terutama di pagi hari sebagai pengganti nasi. Juk dianggap baik untuk pencernaan karena teksturnya lembut. Bahan-bahan tambahan untuk isi juk antara lain dapat berupa abalon, daging ayam, kacang pinus, sayuran, ginseng dan ikan. (in) Le congee, candji à La Réunion, est un gruau plus ou moins fluide de riz mondé et parfois une eau de riz l'un et l'autre fermentés. Par extension, congee désigne des gruaux de riz et de graines diverses entières ou concassées, sucrés ou salés, aromatisés, fermentés ou non. (fr) Il congee (dal tamil கஞ்சி: kañci) è un particolare porridge di riso. Nel continente asiatico, in particolare in Cina, viene consumato principalmente per colazione. (it) 죽(粥)은 곡식을 물에 묽게 풀어 오래 끓여 알갱이가 흠씬 무르게 만든 음식이다. 서양의 포리지와 비슷하다. 수많은 아시아 국가의 사람들, 주로 밥을 소화시키기 어려운 환자들이 먹는다. 일부 국가의 문화에서 죽은 주로 아침 식사나 저녁 식사로 취급하는 반면 다른 문화에서는 밥을 대체하는 다른 요리로 취급한다. 중국에서는 죽을 저우(중국어: 粥, 병음: zhōu)라고 하고 쌀죽은 시판(중국어 간체자: 稀饭, 정체자: 稀飯, 병음: xī fàn)이라고 부른다.영어를 사용하는 곳에서는 라이스 콘지(rice congee)라고 말하며 이는 드라비다어족의 낱말 kanji에서 비롯했다는 이야기가 있다. 일부 밥솥에는 죽을 요리할 수 있는 기능이 포함되어 있어 죽을 간편하게 만들 수 있다. (ko) Congee, ook wel rijstepap of rijstsoep, is een pap waarin rijst wordt verwerkt. Veel Aziatische keukens hebben een variatie op dit gerecht. Congee maakt men door water te koken en als het water kookt, rijst toe te voegen, en dit langere tijd - soms tot vier uren - te laten garen, tot de rijst uiteen gevallen is. Congee ziet er dan uit als witte, drassige brij. Congee zonder de toevoeging van andere ingrediënten is vrijwel smaakloos. (nl) 粥（かゆ）は、米（うるち米）、麦、粟、ソバなどの穀類や豆類、芋類などを、多めの水で柔らかく煮た料理。粥の上澄み液は重湯（おもゆ）という。関西地方では「おかいさん」ともいう。 (ja) Congee (ou "jook" em língua cantonesa) é um prato clássico chinês, normalmente preparado para o pequeno almoço, que consiste basicamente numa papa de arroz cozinhada com carne, peixe ou vegetais e condimentos. O congee pode também ser doce adicionando, por exemplo, durante a cozedura do arroz, tâmaras chinesas (jujubas) e . Normalmente é servido com pequenos fritos. Numa receita simples, chamada “Ginger Chicken Jook”, põe-se o arroz a cozer em água, em fogo brando, juntamente com , pedaços de galinha sem pele, mas com ossos, um pedaço de gengibre com a pele, sal e pimenta branca, até a mistura estar transformada num creme; tiram-se os pedaços de galinha, desfiam-se, limpam-se de ossos e cartilagens, e misturam-se no jook. Verifica-se o tempero e serve-se com coentro fresco e cebolinho cortados, mas pode também colocar-se na mesa, para cada pessoa se servir, molho de soja, molho de peixe e amendoim torrado. (pt) Kleik ryżowy (chiń. 粥; pinyin zhōu; wiet. cháo; jap. かゆ kayu; indonez. bubur) – papka z rozgotowanego w wodzie ryżu; potrawa popularna w krajach Azji południowej i wschodniej, tradycyjnie spożywana na śniadanie. Angielska nazwa congee pochodzi od tamilskiego கஞ்சி kandźi. W wersji śniadaniowej, kleik ryżowy podawany jest najczęściej z różnymi dodatkami, takimi jak mięso, jajka, ryby, przyprawy. Dodatki oraz konsystencja potrawy bardzo się różnią w zależności od regionu i indywidualnych upodobań. Kleik bez dodatków podawany jest osobom chorym i rekonwalescentom. (pl) Rissoppa eller risvälling (tamil: கஞ்சி kañji, kinesiska: 粥, pinyin: zhōu) är en soppa kokt på ris som äts i olika former i många asiatiska länder. Uppkom antagligen tidigt i Asien ihop med risets användning. Äts vanligen med någon form av smaksättare, exempelvis inlagda grönsaker, och kan räknas som en del av kinesisk "husmanskost". Denna sopprelaterade artikel saknar väsentlig information. Du kan hjälpa till genom att lägga till den. (sv) Конджи (/ˈkɒndʒi/) — обобщающий термин для разных азиатских блюд из разваренного риса. По консистенции конджи напоминает густой суп или жидкую кашу. В англоязычных источниках это блюдо часто называется «конджи» (congee). Слово «конджи» (англ. congee), вероятнее всего происходит от тамильского «канджи» (там. கஞ்சி). В Китае это блюдо называется «чжоу» (кит. 粥; zhōu) и является популярным блюдом для завтрака], а также считается традиционной диетической едой для больных и выздоравливающих. В других азиатских странах существуют идентичные блюда, подробнее см. статью рисовая каша. (ru) Конджі (там. கஞ்ச) — рисова каша тамільського походження, популярна у багатьох азійських країнах. Переважно вживають на сніданок чи пізню вечерю. Також її готують для хворих як їжу, що легко засвоюється. (uk) 粥（又稱糜），是一種用稻米、小米或玉米等糧食煮成的稠糊的食物。不同地方的粥有不同的濃度，而不同地方對其他地方的粥也有不同的別稱。其他常見別名：撩命汤、黏粥等。 唐代杨晔《膳夫经手录》记载用茶叶煮的粥稱為“茗粥”。唐代詩人储光羲有詩《吃茗粥作》。 在中国地區，粥普遍因其容易消化而被視為病人的食品，在粥中打入雞蛋能為病人增添體力。 (zh) |
| dbo:ingredient | dbr:Rice |
| dbo:ingredientName | Rice |
| dbo:thumbnail | wiki-commons:Special:FilePath/Chinese_rice_congee.jpg?width=300 |
| dbo:type | dbr:Porridge |
| dbo:wikiPageExternalLink | https://cooking.nytimes.com/recipes/1018321-chicken-congee |
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| dbp:c | 白粥 (en) 稀飯 (en) 粥 (en) |
| dbp:caption | Chinese rice congee with rousong and zha cai (en) |
| dbp:cy | jūk (en) |
| dbp:hangul | 닭죽 (en) 은어죽 (en) 잣죽 (en) 장국죽 (en) 전복죽 (en) 죽 (en) 타락죽 (en) 팥죽 (en) 호박죽 (en) 흑임자죽 (en) |
| dbp:hanja | 全鰒粥 (en) 粥 (en) 銀魚粥 (en) 駝酪粥 (en) 黑荏子粥 (en) |
| dbp:l | dilute rice (en) white porridge (en) |
| dbp:labels | no (en) |
| dbp:mainIngredient | Rice (en) |
| dbp:name | Congee (en) |
| dbp:p | zhōu (en) |
| dbp:type | dbr:Porridge |
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| gold:hypernym | dbr:Porridge |
| rdf:type | owl:Thing wikidata:Q2095 dbo:Food |
| rdfs:comment | Congee or conjee (/ˈkɒndʒiː/ KON-jee) is a type of rice porridge or gruel eaten in Asian countries. It can be eaten plain, where it is typically served with side dishes, or it can be served with ingredients such as meat, fish, seasonings and flavourings, most often savory, but sometimes sweet. It is typically served as a meal on its own, especially for breakfast or people who are ill. Names for 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. (en) El arroz congee (AFI: ['kondʒi]) es un tipo de arroz servido como unas gachas que se come en muchos países de Asia y del sureste Asiático. La palabra congee proviene del tamil கஞ்சி (kanji). En algunas culturas el congee se toma como desayuno o como un tentempié a media mañana, mientras que en otros, es un sustituto de otros arroces en el almuerzo. El congee se puede hacer en una olla, o en una arrocera. Algunos vaporizadores tienen un ajuste denominado "congee", permitiendo al usuario poder elaborar su desayuno si lo desea. (es) Juk (죽) adalah hidangan Korea berupa bubur yang terbuat dari berbagai palawija seperti beras, kacang kedelai, kacang tanah dan wijen yang direbus. Orang Korea menikmati juk selagi hangat, terutama di pagi hari sebagai pengganti nasi. Juk dianggap baik untuk pencernaan karena teksturnya lembut. Bahan-bahan tambahan untuk isi juk antara lain dapat berupa abalon, daging ayam, kacang pinus, sayuran, ginseng dan ikan. (in) Le congee, candji à La Réunion, est un gruau plus ou moins fluide de riz mondé et parfois une eau de riz l'un et l'autre fermentés. Par extension, congee désigne des gruaux de riz et de graines diverses entières ou concassées, sucrés ou salés, aromatisés, fermentés ou non. (fr) Il congee (dal tamil கஞ்சி: kañci) è un particolare porridge di riso. Nel continente asiatico, in particolare in Cina, viene consumato principalmente per colazione. (it) 죽(粥)은 곡식을 물에 묽게 풀어 오래 끓여 알갱이가 흠씬 무르게 만든 음식이다. 서양의 포리지와 비슷하다. 수많은 아시아 국가의 사람들, 주로 밥을 소화시키기 어려운 환자들이 먹는다. 일부 국가의 문화에서 죽은 주로 아침 식사나 저녁 식사로 취급하는 반면 다른 문화에서는 밥을 대체하는 다른 요리로 취급한다. 중국에서는 죽을 저우(중국어: 粥, 병음: zhōu)라고 하고 쌀죽은 시판(중국어 간체자: 稀饭, 정체자: 稀飯, 병음: xī fàn)이라고 부른다.영어를 사용하는 곳에서는 라이스 콘지(rice congee)라고 말하며 이는 드라비다어족의 낱말 kanji에서 비롯했다는 이야기가 있다. 일부 밥솥에는 죽을 요리할 수 있는 기능이 포함되어 있어 죽을 간편하게 만들 수 있다. (ko) Congee, ook wel rijstepap of rijstsoep, is een pap waarin rijst wordt verwerkt. Veel Aziatische keukens hebben een variatie op dit gerecht. Congee maakt men door water te koken en als het water kookt, rijst toe te voegen, en dit langere tijd - soms tot vier uren - te laten garen, tot de rijst uiteen gevallen is. Congee ziet er dan uit als witte, drassige brij. Congee zonder de toevoeging van andere ingrediënten is vrijwel smaakloos. (nl) 粥（かゆ）は、米（うるち米）、麦、粟、ソバなどの穀類や豆類、芋類などを、多めの水で柔らかく煮た料理。粥の上澄み液は重湯（おもゆ）という。関西地方では「おかいさん」ともいう。 (ja) Kleik ryżowy (chiń. 粥; pinyin zhōu; wiet. cháo; jap. かゆ kayu; indonez. bubur) – papka z rozgotowanego w wodzie ryżu; potrawa popularna w krajach Azji południowej i wschodniej, tradycyjnie spożywana na śniadanie. Angielska nazwa congee pochodzi od tamilskiego கஞ்சி kandźi. W wersji śniadaniowej, kleik ryżowy podawany jest najczęściej z różnymi dodatkami, takimi jak mięso, jajka, ryby, przyprawy. Dodatki oraz konsystencja potrawy bardzo się różnią w zależności od regionu i indywidualnych upodobań. Kleik bez dodatków podawany jest osobom chorym i rekonwalescentom. (pl) Rissoppa eller risvälling (tamil: கஞ்சி kañji, kinesiska: 粥, pinyin: zhōu) är en soppa kokt på ris som äts i olika former i många asiatiska länder. Uppkom antagligen tidigt i Asien ihop med risets användning. Äts vanligen med någon form av smaksättare, exempelvis inlagda grönsaker, och kan räknas som en del av kinesisk "husmanskost". Denna sopprelaterade artikel saknar väsentlig information. Du kan hjälpa till genom att lägga till den. (sv) Конджи (/ˈkɒndʒi/) — обобщающий термин для разных азиатских блюд из разваренного риса. По консистенции конджи напоминает густой суп или жидкую кашу. В англоязычных источниках это блюдо часто называется «конджи» (congee). Слово «конджи» (англ. congee), вероятнее всего происходит от тамильского «канджи» (там. கஞ்சி). В Китае это блюдо называется «чжоу» (кит. 粥; zhōu) и является популярным блюдом для завтрака], а также считается традиционной диетической едой для больных и выздоравливающих. В других азиатских странах существуют идентичные блюда, подробнее см. статью рисовая каша. (ru) Конджі (там. கஞ்ச) — рисова каша тамільського походження, популярна у багатьох азійських країнах. Переважно вживають на сніданок чи пізню вечерю. Також її готують для хворих як їжу, що легко засвоюється. (uk) 粥（又稱糜），是一種用稻米、小米或玉米等糧食煮成的稠糊的食物。不同地方的粥有不同的濃度，而不同地方對其他地方的粥也有不同的別稱。其他常見別名：撩命汤、黏粥等。 唐代杨晔《膳夫经手录》记载用茶叶煮的粥稱為“茗粥”。唐代詩人储光羲有詩《吃茗粥作》。 在中国地區，粥普遍因其容易消化而被視為病人的食品，在粥中打入雞蛋能為病人增添體力。 (zh) Reis-Congee (Tamil kanji, IPA [ˈkɒndʒiː]; Thai โจ๊ก chok, auch joke; Viet. cháo; Tagalog lugaw; chinesisch 粥, Pinyin zhōu, Jyutping zuk1, 稀飯 / 稀饭, xīfàn, Jyutping hei1faan6) ist ein Reisbrei, der in Asien, besonders in China, vor allem zum Frühstück gegessen wird. Zur Zubereitung wird ein Teil Reis mit zehn bis zwölf Teilen Wasser oder Brühe aufgekocht und etwa vier Stunden bei schwacher Hitze gegart, bis der Reis zerfallen und ein sämiger, fast geschmackloser Brei entstanden ist. Wegen der langen Zubereitungszeit wird Reis-Congee meist für mehrere Tage auf Vorrat gekocht. (de) Congee (ou "jook" em língua cantonesa) é um prato clássico chinês, normalmente preparado para o pequeno almoço, que consiste basicamente numa papa de arroz cozinhada com carne, peixe ou vegetais e condimentos. O congee pode também ser doce adicionando, por exemplo, durante a cozedura do arroz, tâmaras chinesas (jujubas) e . Normalmente é servido com pequenos fritos. (pt) |
| rdfs:label | Congee (en) Reis-Congee (de) Arroz congee (es) Congee (fr) Juk (makanan) (in) Congee (it) 粥 (ja) 죽 (ko) Congee (nl) Kleik ryżowy (pl) Congee (pt) Конджи (ru) Rissoppa (sv) Конджі (uk) 粥 (zh) |
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