congee

¹ American  

[kon-jee, ‐zhey] / ˈkɒn dʒi, ‐ʒeɪ /

noun

1. congé.

---

verb (used without object)

Obsolete.

congeed, congeeing

1. to take one's leave.

2. to bow ceremoniously.

congee ² American  

[kon-jee] / ˈkɒn dʒi /

noun

1. (in East Asian, especially Chinese, cuisine) a thick rice porridge.

---

Etymology

Origin of congee¹

First recorded in 1350–1400; late Middle English noun congie, congye, from Middle French congié, Old French congié, from Latin commeātus “furlough, leave of absence” literally, “passage, coming and going,” equivalent to commeā(re) “to go, travel” (from com- + meāre “to proceed, pass, travel”) + -tus suffix of verbal action; verb derived from noun; com-

Origin of congee²

First recorded in 1695–1700; from Tamil kañci, kañji

Example Sentences

Oatmeal or congee are two great options, as both have “a limitless number of combinations and directions.”

From Washington Post • Dec. 13, 2022

You can use any leftover roasted meat to flavor this mild, comforting congee, which is delicately seasoned with white pepper.

From Seattle Times • Nov. 27, 2022

Note that congee will thicken as it cools, but you can thin it out again with a little water or stock.

From Seattle Times • Nov. 27, 2022

Serving congee is the ultimate way to send guests home feeling nourished — rather than preparing for a day of recovery.

From Salon • Nov. 25, 2022

"There's some congee," lady Feng promptly remarked, "prepared with duck's meat."

From Hung Lou Meng, Book II Or, the Dream of the Red Chamber, a Chinese Novel in Two Books by Joly, H. Bencraft