The term congee or conjee comes from Tamil word (kanji), a prominent food of ancient Tamil people. Congee is a type of rice porridge or gruel which is well-known in many Asian countries particularly in China which they called it "jook", "Hsan Byok" in Myanmar, "Bubur" for Indonesia, "Okayu" in Japan, and "Lugaw" in Philippines. In some culture, congee is eaten for breakfast food or late supper. This is a great substitute for rice at other meals. It is most often served with side dishes. With additional ingredients such as meat, fish and other flavorings it is often served as a meal on its own especially if someone gets mild sick/ill since it is easily digestible food. Embraced by the Filipino cuisine, today congee has many variation around the country depending on the type of meat that will be included. For arroz caldo recipe we usually used chicken as the main meat. Despite its many variation of style in preparation, it is definitionally a thick rice porridge largely disintegrated after prolonged cooking in water.
