Konji (konji) - Recipe With Photo Step By Step

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

Gongji is a typical Chinese rice side dish that is somewhere between soup and pudding in consistency.

Ingredients

Rice - 100 g

Water - 1375 ml

• 0 kcal
• 4 hours
• 2 hours
• 6 hours

Photo of the finished dish

Step by step recipe with photo

Konji (congee) is a dish that I dreamed of since childhood, having no idea what it is called, and even not knowing that it exists. I brought my mother to a white heat, periodically boiling her chicken broth with rice to a completely insane state. I tried to grind rice in a coffee grinder … I really wanted to achieve a certain consistency of soup - one that is not used in Russian cuisine, but, it turns out, is the absolute standard for Chinese. There, konji are a common side dish for breakfast. It is neutral in taste, neither salty nor sweet. Accordingly, it can be eaten with something salty (soy sauce and various main courses) or with sweet syrup.

The Konji recipe, on the one hand, is very simple, but on the other, unfortunately, it is not an instant dish. It is usually prepared in large quantities and in advance, in reserve. Grinding rice, as I tried to do as a child, is absolutely unnecessary. It's just boiled for a very long time. Such a consistency, like mine, is achieved with a cooking time of 4 hours and an additional standing for a couple of hours. In this case, take 10-12 cups of water for one cup of rice. The consistency at which the rice retains its shape a little more is obtained with a ratio of 1 part rice to 6 parts water and a cooking time of 2 hours.

If desired, the water can be replaced with broth.

As with most old traditional recipes, the ingredients for konji are measured in volume. That is, water needs a certain amount of the same cups as the one in which the rice was. I have 100 g of rice in a container with a volume of about 125 ml. Accordingly, I need 125x11 - about 1375 ml of water. But I don’t have such a measuring cup, so I’ll pour exactly 11 bowls of water.

Well, then you should pour rice into the water, bring to a boil and cook over low heat under a lid for 4 hours. At the very end of cooking, it makes sense to stir the konji: when this dish reaches the consistency of liquid pudding and begins to stick to the bottom, it’s just ready.

After the konji has cooled, it will acquire its characteristic consistency: something between pudding and soup. My saucepan is tilted (on the lid). You see, the liquid is so thick that it keeps parallel to the bottom of the pot as it is frozen, not parallel to the ground.

Konji is something that is convenient for filling the belly and providing the calorie content of the meal. There is no taste in this dish, it is always eaten with something. It makes sense to warm it up before use, although it seems to me that for desserts (with sweet syrup and sesame seeds, for example), the cold option is also suitable.

I think konji is very good for some diets - for example, when prescribed "slimy soup".