{"id":198541,"title":"Congee neboli asijsk\u00e1 r\u00fd\u017eov\u00e1 ka\u0161e","modified":"2026-10-31T17:40:36+01:00","plain":"Lahodn\u00fd recept na kantonskou r\u00fd\u017eovou ka\u0161i\n\n\n\nM\u00e1te r\u00e1di r\u00fd\u017ei? Pak jste tu spr\u00e1vn\u011b. Pro mnoho lid\u00ed je congee t\u00edm nejh\u0159ejiv\u011bj\u0161\u00edm zp\u016fsobem, jak si p\u0159ipravit r\u00fd\u017ei, a n\u011bkdy k tomu sta\u010d\u00ed i naprost\u00e9 minimum surovin v lednici. \n\n\n\nTahle jemn\u00e1, hebk\u00e1 ka\u0161e prosycen\u00e1 chut\u00ed vep\u0159ov\u00e9ho masa a ku\u0159ec\u00edho v\u00fdvaru dokazuje, \u017ee r\u00fd\u017ee rozhodn\u011b nemus\u00ed b\u00fdt tak oby\u010dejn\u00e1, jak se zd\u00e1. \n\n\n\nFilip\u00ednsk\u00e9 congee, goto\n\n\n\nCo je congee? \n\n\n\nCongee pat\u0159\u00ed k tomu nejjednodu\u0161\u0161\u00edmu, co si m\u016f\u017eete z \u010d\u00ednsk\u00e9 kuchyn\u011b p\u0159ipravit, a p\u0159esto chutn\u00e1 b\u00e1je\u010dn\u011b! V \u010c\u00edn\u011b se takov\u00e9 j\u00eddlo obvykle pod\u00e1v\u00e1 k sn\u00eddani nebo kdy\u017e se n\u011bkdo nemocn\u00fd pot\u0159ebuje posilnit. A je k tomu ide\u00e1ln\u00ed, congee toti\u017e p\u0159\u00edjemn\u011b zasyt\u00ed, ani\u017e by bylo p\u0159\u00edli\u0161 t\u011b\u017ek\u00e9 nebo se v\u00e1m brzy p\u0159ejedlo. \n\n\n\nJednodu\u0161e \u0159e\u010deno, je to doslova r\u00fd\u017eov\u00e1 ka\u0161e, kr\u00e1sn\u011b kr\u00e9mov\u00e1, hedv\u00e1bn\u00e1 a hladk\u00e1. Princip p\u0159\u00edpravy congee: r\u00fd\u017eov\u00e1 zrnka se zvolna va\u0159\u00ed, dokud se \u00fapln\u011b nerozpadnou. V\u00fdsledkem je hust\u00e1 konzistence, podle \u0159ady bloger\u016f \u201epodobn\u00e1 pudinku\u201c. \n\n\n\nPrav\u00fd opak m\u00e9 \u010d\u00ednsk\u00e9 sma\u017een\u00e9 r\u00fd\u017ee, u kter\u00e9 z\u016fst\u00e1vaj\u00ed zrnka p\u011bkn\u011b odd\u011blen\u00e1\n\n\n\nTakhle to mo\u017en\u00e1 nezn\u00ed tak l\u00e1kav\u011b, ale v podstat\u011b jde o rozva\u0159enou r\u00fd\u017ei, kter\u00e1 vst\u0159ebala v\u0161echen v\u00fdvar, a pr\u00e1v\u011b to j\u00ed d\u00e1v\u00e1 charakteristickou konzistenci a strukturu. Trochu jako rizoto, jen jemn\u011bj\u0161\u00ed a heb\u010d\u00ed. Proto tak\u00e9 p\u0159i va\u0159en\u00ed r\u00fd\u017ee pou\u017eijete v\u00edc vody ne\u017e obvykle, aby se zrnka mohla rozpadnout, ani\u017e by vznikla p\u0159\u00edli\u0161 hust\u00e1 ka\u0161e. \n\n\n\nNa congee je obzvl\u00e1\u0161\u0165 zaj\u00edmav\u00e1 jeho v\u0161estrannost. Kdy\u017e jsem \u0159\u00edkal, \u017ee se pod\u00e1v\u00e1 po probuzen\u00ed, nebyla to \u00fapln\u011b cel\u00e1 pravda. Nakonec si ho m\u016f\u017eete d\u00e1t kdykoli b\u011bhem dne, nasladko i naslano. \n\n\n\nTady se s v\u00e1mi pod\u011bl\u00edm o tradi\u010dn\u00ed recept na kantonsk\u00e9 congee, do kter\u00e9ho pat\u0159\u00ed vep\u0159ov\u00e9 kotlety, stolet\u00e1 vejce (ta bych v\u00e1m mo\u017en\u00e1 hned po r\u00e1nu zrovna nedoporu\u010doval) a ku\u0159ec\u00ed v\u00fdvar. \n\n\n\nTamago kake gohan je japonsk\u00e1 \u201er\u00fd\u017eov\u00e1\u201c sn\u00eddan\u011b\n\n\n\nOdkud congee poch\u00e1z\u00ed? \n\n\n\n\u0158\u00edk\u00e1 se, \u017ee n\u00e1zev \u201econgee\u201c poch\u00e1z\u00ed ze slova \u201ekanji\u201c, v\u00fdrazu z jednoho starobyl\u00e9ho indick\u00e9ho jazyka. V\u00fdrazn\u011bj\u0161\u00ed historickou stopu v\u0161ak tento pokrm zanechal v kuchyni v\u00fdchodn\u00ed Asie. \n\n\n\nV kanton\u0161tin\u011b se mu n\u011bkdy \u0159\u00edk\u00e1 \u201ejuk\u201c, v mandar\u00edn\u0161tin\u011b zase \u201ezhou\u201c. Je tak obl\u00edben\u00fd, \u017ee jeho r\u016fzn\u00e9 verze najdete v mnoha zem\u00edch, a jak vid\u00edte, jeho n\u00e1zev se m\u016f\u017ee li\u0161it i podle dialektu. \n\n\n\nNajdete ho na Tchaj-wanu, v Japonsku, Koreji, ale tak\u00e9 v Indon\u00e9sii, Kambod\u017ei a n\u011bkdy i za hranicemi Asie, a\u017e v Portugalsku. Nen\u00ed tedy snadn\u00e9 se v tom vyznat a p\u0159esn\u011b ur\u010dit, odkud congee poch\u00e1z\u00ed. \n\n\n\nJe t\u0159eba \u0159\u00edct, \u017ee podobn\u00e9 obiln\u00e9 ka\u0161e se v Asii p\u0159ipravuj\u00ed u\u017e tis\u00edce let, a to nejen z r\u00fd\u017ee. Pou\u017e\u00edvaly se i m\u00edstn\u00ed obiloviny; kuku\u0159i\u010dn\u00e1 krupice nebo je\u010dmen\u2026 Tenhle postup m\u011bl tedy dost \u010dasu se osv\u011bd\u010dit!\n\n\n\nHlavn\u00ed suroviny na congee\n\n\n\n\n\n\n\nJasm\u00ednov\u00e1 r\u00fd\u017ee: v\u00fdb\u011br druhu r\u00fd\u017ee je obzvl\u00e1\u0161\u0165 d\u016fle\u017eit\u00fd. Na congee je ide\u00e1ln\u00ed r\u00fd\u017ee se st\u0159edn\u011b dlouh\u00fdmi a\u017e dlouh\u00fdmi zrny, proto se hod\u00ed pr\u00e1v\u011b jasm\u00ednov\u00e1. M\u00e1 jemnou chu\u0165 i konzistenci, a p\u0159esn\u011b toho chceme dos\u00e1hnout i u samotn\u00e9ho congee. \n\n\n\nPokud pou\u017eijete kr\u00e1tkozrnnou r\u00fd\u017ei, riskujete, \u017ee m\u00edsto kr\u00e9mov\u00e9 a hladk\u00e9 ka\u0161e dostanete lepkavou r\u00fd\u017ei. Pozor: ani r\u00fd\u017ee z p\u0159edchoz\u00edho dne se nehod\u00ed, v\u00fdsledek b\u00fdv\u00e1 \u010dasto zklam\u00e1n\u00edm!\n\n\n\nV\u00fdvar: slepi\u010d\u00ed v\u00fdvar dod\u00e1 mnohem v\u00edc chuti ne\u017e samotn\u00e1 voda. Congee d\u00edky n\u011bmu z\u00edsk\u00e1 hlub\u0161\u00ed a bohat\u0161\u00ed chu\u0165. Naopak neutr\u00e1ln\u00ed z\u00e1klad (vodu) je podle m\u011b lep\u0161\u00ed pou\u017e\u00edt, pokud p\u0159ipravujete sladk\u00e9 congee. Ale budi\u017e. \n\n\n\nV ka\u017ed\u00e9m p\u0159\u00edpad\u011b je t\u0159eba dodr\u017eet ur\u010dit\u00fd pom\u011br vody a r\u00fd\u017ee, kter\u00fd ur\u010d\u00ed v\u00fdslednou konzistenci pokrmu. Pokud m\u00e1te r\u00e1di hust\u0161\u00ed ka\u0161e, pou\u017eijte m\u00e9n\u011b vody\/v\u00fdvaru. Jestli d\u00e1v\u00e1te p\u0159ednost \u0159id\u0161\u00ed ka\u0161i, trochu jako pol\u00e9vce, jednodu\u0161e tekutiny p\u0159idejte.\n\n\n\nVep\u0159ov\u00e9 kotlety: \u0159\u00edk\u00e1 se, \u017ee maso va\u0159en\u00e9 s kost\u00ed je \u0161\u0165avnat\u011bj\u0161\u00ed a chutn\u011bj\u0161\u00ed. Pr\u00e1v\u011b proto v\u00e1m doporu\u010duji kosti z vep\u0159ov\u00fdch kotlet neodstra\u0148ovat. \n\n\n\nStolet\u00e1 vejce: st\u00e1le je obest\u00edr\u00e1 jak\u00e9si tajemstv\u00ed a bohu\u017eel se jim nedost\u00e1v\u00e1 uzn\u00e1n\u00ed, kter\u00e9 si zaslou\u017e\u00ed. Kdy\u017e jsou stolet\u00e1 vejce dob\u0159e p\u0159ipraven\u00e1, v\u011b\u0159te mi, \u017ee chutnaj\u00ed v\u00fdborn\u011b. Sama o sob\u011b dok\u00e1\u017eou t\u00e9m\u011b\u0159 nahradit v\u00fdvar. Nenechte se odradit vzhledem, jsou velmi aromatick\u00e1 a pln\u00e1 chuti umami. \n\n\n\nTipy, aby se congee povedlo\n\n\n\nNa konci p\u0159\u00edpravy ho klidn\u011b pro\u0161lehejte metli\u010dkou, aby bylo kr\u00e1sn\u011b hladk\u00e9 a kr\u00e9mov\u00e9. A znovu, pokud se v\u00e1m zd\u00e1 p\u0159\u00edli\u0161 hust\u00e9, p\u0159idejte podle pot\u0159eby vodu. Pamatujte, \u017ee opa\u010dn\u011b to jde h\u016f\u0159. Z\u00e1kladem dobr\u00e9ho congee je p\u0159id\u00e1vat tekutinu s m\u00edrou.\n\n\n\n\n\n\tAutentick\u00e9 congee - r\u00fd\u017eov\u00e1 ka\u0161e\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t90 g jasm\u00ednov\u00e9 r\u00fd\u017ee2.5 l vody2 vep\u0159ov\u00e9 kotlety (s kost\u00ed)2 stolet\u00e1 vejce1 l\u017ei\u010dka ku\u0159ec\u00edho buj\u00f3nu v pr\u00e1\u0161ku0.5 l\u017ei\u010dky b\u00edl\u00e9ho pep\u0159eMarin\u00e1da na r\u00fd\u017ei1 l\u017ei\u010dka oleje s neutr\u00e1ln\u00ed chut\u00ed0.5 l\u017ei\u010dky soliNa dokon\u010den\u00ed0.5 l\u017ei\u010dky soliJarn\u00ed cibulka (nakr\u00e1jen\u00e1 na kole\u010dka)\t\n\t\n\t\tR\u00fd\u017ei 2-3kr\u00e1t jemn\u011b propl\u00e1chn\u011bte pod studenou vodou (postupujte \u0161etrn\u011b, nechceme z n\u00ed vym\u00fdt v\u0161echen \u0161krob)\"Marinujte\" 20 minut s olejem a sol\u00ed. Toto marinov\u00e1n\u00ed pom\u016f\u017ee naru\u0161it vn\u011bj\u0161\u00ed vrstvu r\u00fd\u017eov\u00fdch zrn je\u0161t\u011b p\u0159ed va\u0159en\u00edmVep\u0159ov\u00e9 maso blan\u0161\u00edrujte t\u0159i minuty ve vrouc\u00ed vod\u011b a pot\u00e9 opl\u00e1chn\u011bte.V hrnci p\u0159ive\u010fte vodu k varu a pot\u00e9 p\u0159idejte vep\u0159ov\u00e9 maso, marinovanou r\u00fd\u017ei a polovinu stolet\u00fdch vajec.Po p\u0159id\u00e1n\u00ed surovin p\u0159ive\u010fte k varu a pot\u00e9 ztlumte plamen tak, aby sm\u011bs st\u00e1le z\u0159eteln\u011b probubl\u00e1vala. Var by m\u011bl b\u00fdt dostate\u010dn\u011b siln\u00fd, aby r\u00fd\u017ee v hrnci dob\u0159e cirkulovala. Jak zrna nar\u00e1\u017eej\u00ed do st\u011bn hrnce, jejich vn\u011bj\u0161\u00ed vrstvy se rozpadaj\u00ed a uvol\u0148uj\u00ed do pol\u00e9vky \u0161krob.P\u0159iklopte pokli\u010dkou, nechte ji m\u00edrn\u011b pootev\u0159enou a va\u0159te hodinu - ka\u017ed\u00fdch deset minut prom\u00edchejte a zkontrolujte, zda se r\u00fd\u017ee nep\u0159ichyt\u00e1v\u00e1 ke dnu hrnce a nep\u0159ipaluje.Congee odstavte z plotny, vyjm\u011bte stolet\u00e9 vejce a vep\u0159ov\u00e9 maso, maso natrhejte na vl\u00e1kna a vejce nakr\u00e1jejte na mal\u00e9 kousky. Maso by v tuto chv\u00edli m\u011blo b\u00fdt tak m\u011bkk\u00e9, \u017ee se samo odd\u011bluje od kosti. Stolet\u00e9 vejce nakr\u00e1jejte na mal\u00e9 kousky a v\u0161e vra\u0165te do congee.Congee dochu\u0165te zb\u00fdvaj\u00edc\u00ed sol\u00ed, buj\u00f3nem v pr\u00e1\u0161ku a b\u00edl\u00fdm pep\u0159em. V\u0161e d\u016fkladn\u011b prom\u00edchejte.Congee rozd\u011blte do jednotliv\u00fdch misek a ka\u017edou ozdobte neva\u0159en\u00fdm stolet\u00fdm vejcem nakr\u00e1jen\u00fdm na pl\u00e1tky a trochou jarn\u00ed cibulky. Druh\u00e9 stolet\u00e9 vejce nakr\u00e1jejte na osm pl\u00e1tk\u016f, \u00fahledn\u011b je rozlo\u017ete do kruhu na congee a ozdobte trochou jarn\u00ed cibulky.\t\n\t\n\t\tNa z\u00e1v\u011br p\u0159\u00edpravy nev\u00e1hejte ka\u0161i pro\u0161lehat metli\u010dkou, aby byla kr\u00e1sn\u011b hladk\u00e1 a kr\u00e9mov\u00e1. Pokud se v\u00e1m i potom zd\u00e1 p\u0159\u00edli\u0161 hust\u00e1, p\u0159idejte podle pot\u0159eby vodu. Pamatujte, \u017ee opa\u010dn\u00fd postup je slo\u017eit\u011bj\u0161\u00ed. St\u0159\u00eddmost je z\u00e1kladem ka\u017ed\u00e9ho dobr\u00e9ho congee.\u00a0\n\t\n\t\n\t\tPlat principalChinoise\t\n\n\n\n\n\nKulin\u00e1\u0159sk\u00e9 zdroje\n\n\n\nRecept jsem p\u0159evzal z kan\u00e1lu na YouTube \u201eChinese cooking demystified\u201c, kde skv\u011ble vysv\u011btluj\u00ed z\u00e1kladn\u00ed principy p\u0159\u00edpravy congee. Brzy z n\u011bj pl\u00e1nuji vyj\u00edt p\u0159i tvorb\u011b \u010desnekov\u00e9ho congee. Sledujte, co bude d\u00e1l.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198541","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=198541"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198541\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/17721"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198541"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198541"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198541"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}