![]() ![]() You can either use a regular pot to cook it on the stovetop or use an Instant Pot (or pressure cooker). Making congee is super simple although it does take more time than making steamed rice. It yields a goopy and mushy result with more starch released into the water and the grain breaking down, but the texture is much thinner. I would avoid long grain rice (including jasmine rice). You can use medium grain as well, which produces a very similar result. It creates a creamy and starchy texture that I love. My favorite rice to use for congee is short grain rice. How to make plain congee What type of rice to use ![]() And we usually add a few small dishes on the side, such as pickles or salted duck eggs, to add flavor to the congee. Unlike many Western-style congees I’ve seen after moving to the US, our daily congee does not use chicken or other types of broth, which is considered a luxury in China (most broths are homemade and not store-bought). The plain congee itself is very simple and humble, usually only containing rice and water. The congee is a convenient way to add a soup without too much effort or cost. The soup is especially important because we love to wash down the “dry” food with something runny. Because a full Chinese meal usually contains three dishes and one soup (三菜一汤) with a starchy staple (rice, noodle, bread etc). I consider the function of congee to be half soup and half starchy staple. It is usually served as a side dish that compliments the other mains, such as stir fried veggies and braised meat. Growing up in Beijing, white plain congee appears on our dinner table just as often as steamed rice. Check out the recipe below for how to make congee on stovetop or in an Instant Pot, with various toppings that spice it up! An introduction to plain congee So this isn't really helpful to you as a learner.Not only is plain congee the ultimate comfort food, it’s also an important staple on the Chinese dinner table – just as popular as steamed rice. Only a few of the phonetic correspondences survive to modern Japanese or even Mandarin, and in Japanese it would only apply to 'onyomi' readings. (There's a phonetic/rebus element to it – the remaining part that isn't the radical sort-of indicates the pronunciation of the character by reference to another one, but only if you speak Middle Chinese. in this case the ヒ shapes are the deer's legs, go figure. This character seems to be entirely pictorial in origin, though even then the writing system likes to reuse shapes, as this makes it easier to remember how to write them. 鹿, which isn't really helpful – sort of shows you how arbitrary the system can be. 鹿 is labelled in the dictionary as having the radical. This helps you learn the system, I think.Īnyway, in this case, the radical for bear is the four "legs" which actually originally derive from 火 because it's an angry beast or something, and the radical for むらさき is the 糸, which means thread (the name of the colour comes from the name of a dye derived from the root of a plant). But as you learn more kanji you'll find that there aren't actually that many different types of strokes. "Inner" parts of the symbols like the ヒ you noticed in 鹿, 熊, 紫, don't really count for this, they are essentially arbitrary. But you'll find there are probably more kanji than not that are entirely arbitrary. There is rhyme and reason to it – to an extent. The "key" element of a kanji is called the Radical, and has a semantic meaning. The one you noticed is often used in kanji related to animals. ![]()
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