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Thats the purest and finest chicken fat no additions to it. The English word congee is derived from the Tamil word kanji கஞச kañci IPA.

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JūkThe earliest reference to rice porridge or congee can be traced back to the Chinese Zhou dynasty circa 1000 BCE.

. I always save a little for when I make a vegetable soup or stew. If you ever cook a whole chicken of course do not remove any of the fat or skin when its cooked let it sell a few minutes and cool a little and just skim the fat of and store in a jar in the fridge. It is also mentioned in the Book of Rites and noted in Plinys account of India circa 77 CE.

Enter the email address you signed up with and well email you a reset link. Schmaltz also spelled schmalz or shmalz is rendered clarified chicken or goose fatIt is an integral part of traditional Ashkenazi Jewish cuisine where it has been used for centuries in a wide array of dishes such as chicken soup latkes matzah brei chopped liver matzah balls fried chicken and many others either as a cooking fat spread or flavor enhancer. In Chinese it is known as zhou Chinese.

From Chicken Soup With Rice Maurice Sendak Christmas Reading Chicken Rice Soup Kids Poems