(By the way, my husband will go into a long bit about how these can’t be called “doughnuts” because, by definition, they are NOT doughnuts in any way, shape, or form. (I have memories of my mom sending me down to Chinatown to buy them!) I have also seen them sold already cooked and frozen in Asian supermarkets and all you have to do is heat them up in the oven. If you’re lucky enough to have a Chinatown where you live, you can buy them freshly made there. I have no clue whatsoever where they came up with the word "devil" to describe this food, but I do know that they taste good and are awesome in rice porridge congee! I mentioned toppings earlier, and one that my mom always served alongside her rice porridge was Chinese doughnuts, or “yu ja guai” in Cantonese.
It is simply an ingredient that ties it to “how Mom made it”! This ingredient is optional, of course, but this is how I grew up eating congee, and it doesn’t seem quite right without it. It is sold dried, in stick-like form, and they need to be re-hydrated by soaking in water for a couple hours before cooking.
#CHINESE FOOD CONJI HOW TO#
However, once you learn how to use it, it’s actually really good and does offer great texture to the congee. I know…the name doesn’t exactly sound the most appealing.Īnd if you see it in the store, you probably wouldn’t think it looks particularly appetizing. If you do not want to make your own stock, however, or you don’t have the ingredients on-hand or the time, you can also use your favorite good quality chicken broth/stock to make this.Īlso, like my mom, I like to put in dried bean curd, or “foo jook”. I, however, like to cook the rice in a really good flavorful chicken stock, and I have included the instructions on how to make it in the recipe below. This is a common way to cook it, though, and flavor is achieved through tasty toppings such as pickled vegetables, soy sauce, green onions, sliced fresh ginger, etc. In its most basic form, rice is simply cooked in water, but it is incredibly plain. The ratio in my recipe is ½ cup of uncooked rice to 7 cups of liquid. It is basically rice that is cooked in a lot of liquid (in this case, chicken stock) so that you end up with a thickened rice soup. It gives me great satisfaction, being able to share these childhood food memories with them and to teach them how their Chinese grandmother fed her family.Īs you can probably guess, rice porridge congee all starts with…rice! 😉 I continued making it after I had kids and it is still one of their favorite things to eat. Needless to say, the idea of rice porridge to ease cold or flu symptoms was so ingrained in me that I started making it on my own after I got married whenever my husband or I got sick. But it wasn’t only limited to when we were sick! No matter when my mom made it, it was always a welcome meal, especially on chilly days. That’s how I came to know it…my mom would make it for us whenever we were sick with a cold or the flu and it was the perfect remedy to make us feel more comfortable. It also hits the spot for warming you up on chilly days.Ĭhinese rice porridge congee, or “jook” in Cantonese, is very much a “home” sort of meal, made by Chinese mothers and grandmothers for their families. Comforting and hearty, rice porridge congee is a traditional Chinese homey meal that is perfect for easing symptoms when you're under the weather.
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