I actually spent a few years in prison and most of my friends inside were in different Asian organized crime syndicates, congee was a regular dish on our menu because the prison food itself was pretty awful, we would have the kitchen just give us some raw ingredients instead of the prepared meals and then we'd buy rice from the prison store. We also had bok choy growing in the garden outside our unit. I have a surprisingly good amount of culinary memories from my time spent there 😂
I am married to a Vietnamese and he'd have Chao Ga/Congee quite often, I've never liked it before. Then we flew to Singapore and they served Congee on the plane. I don't know what happened, but I wanted to eat it and it was SOOOO good that I now ask my husband to cook Congee for me every other week. It's such a comforting food. I love to eat it with some Maggi, Rau Ram, Cilantro, fresh Spring Onions, Porkfloss and fried Onions. 😅😅
Thanks for a new jook recipe. I've been making jook for years with the turkey bones left over from Thanksgiving. Also I just purchased your clay pot recommendation. It is beautiful and I can't wait to use it. Thanks for being there
I learned velveting from this recipe and combine it with steps from another recipe to make a delicious, light creamy congee all my own. Been sending to anyone eho gets Covid and they really appreciate it.
My favorite jook is with leftover turkey and ground pork mixed with raw fishcake, and rolled into small balls. Top with Chinese cilantro and green onions
I spent some time travelling back and forth to Shanghai for business. I went down to the hotel restaurant for my first breakfast, and was surprised to find that the dining room was split, with an "Eastern" side and a "Western" side. I was automatically ushered to the "Western" side, where the menu consisted of bacon, eggs, toast, waffles... what you might expect. On the second day, I surprised the waiter by asking to be seated on the "Eastern" side, where it turned out I was the only Westerner. There was no menu, just a stack of bowls, a large pot of congee, youtiao, and probably thirty different toppings. That was it for me - on subsequent trips I always ate "Eastern" breakfast, and congee remains one of my favorite comfort foods.
My wife (chinese) is ill, down with a cold and fever. She does'nt want to eat. So I made this dish for her. I am not really into Congee, but this dish is great. She loves it, I finally found a congee I like, will definitely make it again.
I’m definitely trying this. A friend of mine made me congee many years ago when I wasn’t feeling well. It was the best bowl of comfort and happiness I ever tasted.
Congee is a new favourite in our house. I had covid a couple of weeks ago. I wasn't seriously ill but I did feel a bit sorry for myself for a few days. Bowls of congee were very comforting and so easy to prepare.
In Hawaii the Cantonese Chinese Americans were well-used to calling congee, "Jook". I was surprised to learn that the Koreans use the same word, jook. In California Chinese restaurants, the mainland China waiters had no idea what you were referring to with the word, 'jook'. Often they didn't even understand the word, 'congee'. What this lady cooked up as jook is a very rich ingredients jook. It would be unfamiliar in Hawaii. The mushrooms are a good idea. I should try it. But in Hawaii, the Cantonese would typically not add sugar, salt, sesame oil, chopped bok choy, or mushrooms. The American Chinese refined the traditional Jook recipe by using chicken broth stock instead of plain water. You can use vegetable broth stock but is not as tasty. Mainland U.S. Chinese restaurants experimented with adding slices of Chinese 'Century' eggs, which adds nicely to the taste.
I made congee for the first time a few weeks ago. It was seasoned only with ginger and salt but I made toppings like soy sauce ground pork, stir fried baby corn, pickled carrots, scallions, and chili oil. So so good and my family loved it too.
Love your content, but don't stress to post 2 videos a week please. Everyone needs resting! Just don't post any videos some weeks and do whatever you like.
We love chicken conger. My family adds a spoonful of preserved radish, fried shallots and freshly cut spring onions. We sometimes serve the congee into a bowl with 1 raw egg per serve. That gives it a luxurious creaminess from the part cooked egg.
I can't eat the rice. in fact there's a lot of things you make that I can't eat. I enjoy watching you teach. you are so thoughtful and articulate. really you are one of the best on you tube. actually no. you are the best. the hot and sour soup I learned to make is restaurant quality thanks to you. ❤
A friend treated me to congee at a local restaurant, and I loved it (fish). Someone also brought a batch to a pot luck for a group I belonged to, and it was delicious (chicken). So I tried making the pot luck version. In an instant pot. The recipe I found called for 1 cup of rice, and I believe 4 cups of broth or water, and cook. It was of course too thick, and the rice was not cooked. So I added more water and stirred. A few minutes later, rice was cooked a little better, but still too thick. So more broth. Also added some flavourings - salt, pepper, sesame oil, and I believe green onions. A few minutes later, rice was still too thick. More water. By the time I had the right consistency, I think I could have fed half of Taiwan. So thank you for a complete demonstration of how to do this, and for the ingredient amounts. I will definitely try this again.
Me too I wish I had someone here to make this for me now, I took my 2nd dose of shingles vax n it is kicking my butt ,I have been under the covers shivering last time it lasted 3 days only got 1 more day to go n hope it disappears like last time., I love watching her channel!!
You are the best. Chinese food is my favourite, and every one of your recipes that I have made has turned out so delicious. Thank you for sharing your authentic family recipes 🙏🙏🙏
So I made this straight after watching it, and oh my days, it is utterly delicious! Beautiful, amazingly flavourful recipe and so easy and quick to cook. Thank you so much for sharing this and walking us through it 😊 I’ll definitely be making this again and again. In the future I’ll be trying the chicken as shown, however, this time I already had two leftover roast chicken legs, and they were so tasty and lent the flavour to the congee. It is so warming, comforting and makes you feel so cozy. This is perfect for the autumn and winter months or just a wholesome brekky/snack. And you really could use whatever ingredients you have on hand. In this case I had everything but the chicken (from scratch), I also used clear soy sauce which didn’t detract from the beautiful delicate colour of the congee. This is going to be a new staple. Thank you again xx
I have been eating Jook for years now. The soup's ability to carry all kinds of flavors textures without getting lost makes it a most flexible dish. I will disagree with Mandy on one aspect however; left over rice is kept for fried rice, so I often use broken grain rice instead. Since I like the flavor of ginger without the texture in soups like Jook, I slice ginger very finely and leave it is slabs, picking it out when serving the rice. One of the reasons I bought a Zojirushi rice cooker was for it's ability to make jook with very little attention, making it a very common breakfast in my lair.
51 years ago in PeiTou, TaiWan My good fiend Lao Wang (a former Mainland General) and I would seek out a stall that served the congee. Since he and I both spoke Mandarin, we would compete to find the best place. Fond memories of that part of my history.
Thank you, Mandy for this "Short Cut Recipe with all the New Tricks" to make Jook in the nick of time whenever I crave for it and already have those ingredients nearby from the fridge and pantry. P.S. When I was young, I remembered my mother only made her Annual Turkey Jook after Thanksgiving, in which we had to wait a whole year to eat it again.
Hi Susie. I know exactly what you meant about the after Thanksgiving jook. I did the same thing since it was because I needed the turkey carcass to make the broth. I also made it the old fashioned way with dumplings and the works so it was time consuming. However, since the kids wanted it more often I substituted the turkey with chicken. I make it more often now.
My husband and I would like to thank you for sharing your culture with us! This soup was fantastic 😋. I'll never want regular chicken soup again! I look forward to trying other recipes from you as well. God bless you and and your family!
It’s definitely a staple food in my house whenever anyone is physically under the weather - or even heartsick. I’ve always made it with uncooked long grain rice, so I’m interested in trying your method with leftover rice. Mine is very simple, just a very flavorful stock with bits of tasty vegetables or meat. Everyone has their favorite - mine is mushroom stock with fresh mushrooms and preserved vegetables, while my husband likes clam or shrimp stock, and the kids all prefer chicken. It’s so versatile, warm, and comforting, as you say. Thanks, I’ve got leftover basmati rice in my fridge, so it’s likely a congee night.
The New Gold metal restaurant, on the bay side of 9th, 1 1/2 blocks from Broadway. I haven’t been to the Bay Area in three or four years, so hopefully it’s still there. They have a duck with preserved mustard soup that’s amazing as well!
i tried congee for the first time a week ago on Singapore airlines, only because everyone else opted for the other dish so i had no choice, WOW, i toughly enjoyed this dish, the stewardess came to me after the meal apological expecting me to dislike this, it was one of the best things i have eaten, i will eat this again.
This looks delicious! 💕I have a lot of stomach problems so I tend to eat a lot of rice porridges when it flares up. I am def going to try making this at home. 💕
Mandy iḿ quite surprised you use Carton chicken stock, traditionally one would use chicken bones (or pork bones) to give a more Natural flavour. Hint, to make fast congee, i usually soaked a cup of Short grain rice overnight to reduce cooking time and simmer with a chicken bone till smooth, season it and garnish with your favourite pre-cooked protein e.g shrimps, spring pnions, sliced fry donuts etc. My favourite is seafood congee with bean curd, Yum..
While watching you cook this, it struck me that this would be really similar to a good beef and barley soup. Your descriptions of not making it too thick or thin, makes me think of the barley soup because I think of it exactly the same way! I can't wait to try this recipie!
Congee is not a thing where I come from (central Europe) but we have two very similar dishes. One made with rolled oats, the other one with semolina. Both are recommended when you are ill or recovering. I also prepare them when I want an easy meal, and often with egg drop and scallions.
Just made mine with shredded Brussels sprouts and I added fried onions and garlic chili sauce as well as chives. So crazy good. I’ll try it with salmon too.
Love congee. Always start with raw jasmine rice that has been washed and soaked for 10 minutes and then frozen. Really reduces cooking time if you like well cooked Cantonese style congee. My favourite congee is BBQ duck.
Taking a look at it, it reminds me of canjica (popular brazilian dish that also came from Asia), it almost has the same ingredients too and it's a comfort and nutritional dish, especially when you're sick.
This is such a good cold weather comfort food. I make congee from time to time but most times, I make aroz caldo. I also prefer wood ear mushroom and then after turning off the heat, stir in at least 1 or 2 eggs for that thick consistency.
I've had it from the restaurant only a couple of times, I fell in love right away... I've got the ingredients, [only dehydrated ginger though], I've got the leftover rice, I'm on the verge of simply making it. I love the hint of sesame oil and my favorite bite would be with the shiitake mushrooms.. ❤🍄 Your channel is surely one of the greats, Mandy. 👍🌻✨️🌱🌿
The Cantonese Chinese Americans in Hawaii are used to the word, "jook" and do not say, 'congee'. I was surprised to learn that the Koreans use the same word, 'jook', and perhaps it might be Korean in origin. The California Chinese restaurant employees are typically of mainland China Beijing region origin. They have no idea what the word, 'jook' means. Often they don't even understand the word, 'congee'. You have to say, 'rice porridge soup' to them. This lady's jook recipe would be considered highly unusual among the Chinese Americans from Hawaii and California. There would be no, salt, sugar, sesame oil, mushrooms, bok choy, although the mushrooms sound like a great idea. California Chinese restaurants experimented by added tiny slices of Chinese "Century" preserved eggs, which adds a nice taste touch. To be certain, her recipe is a very rich jook recipe indeed and would serve as a meal in itself. The American Chinese refined the ancient Chinese jook/congee recipe by using chicken broth stock instead of plain water. My mother typically used a mixture of 50/50 chicken broth and plain water. You can use vegetable broth stock but in my opinion chicken broth tastes much better.
Our family does different ones for different occasions. From sickness to comfort. The most common is ground pork and ginger. We also so plain (water, rice) with salted duck eggs, pork and century eggs, chicken and ginger, plain with Maggie, plain with pickled cucumber...so many options but all taste so comforting
Ok, so first time making congee, used your recipe (made in my rice cooker, needed to improvise but it worked out) I absolutely love it, my mum& gran also really like it so thank you so much!
Great recipe, I often simmer a whole chicken to make a stock. Not boil it! but simmer like you did here. Alot of people dont like the idea of water cooked chicken, but when done correctly it is delicious and an ergonomic way of prepping meals. Thanks for the recipe
It looks really wonderful! I been studying from other RUclipsrs on how to cook Congee. I really am looking forward to trying your recipe tomorrow for lunch. Thanks for your teaching!
Yummy ! I've never tried jook with mushrooms before, very expensive where I live but we do saute some chopped white onion, carrot and celery for color and flavor . Thank you for sharing, it's always a pleasure to see and hear you describing your delicious recipes
Congee It’s some thing I fell in love with the first time I visited China town in Philadelphia. I have been making it at home for years, but this is the best recipe online I have ever seen. It really clearly shows you how to velvet the chicken. I would be grateful if you could provide some details on the tofu that you had with it, you mentioned it is a classic and I would either like to find out the name that I can buy it under or how to make it myself. Thank you for making these great videos I look forward to them!
I've had congee once before in Toronto. It was okay. I think I'll try this recipe because it looks easy and I want to see if it was the restaurant's recipe that wasn't exciting or if it's just not for me.
In India we have conjee..we call it kanjee... When rice is done we add coconut milk, and clarified butter and salt ...have it withveg ,chicken,shrimp,pork pickles .very good indeed ! Soup for my soul .🙏☂️🏡
Thank you Mandy for sharing this recipe. It reminds me of my Chinese brother-in-law who loved to cook. I wished I payed attention to his technique in cooking. Now that I found your channel, I’m so addicted in watching you. You are a true cook and you inspired me. By the way, I just purchased some of your products namely: clay pot, set of knives and electric pepper mill. I would love to purchase your set of pots but can’t afford it this time. Again, thank you.😊
I made this today, wow, is it ever good. I love it, I am going to make it at least 3 to 4 times a month. Smooth, hot just enough ginger to leave a smart taste to the tongue I topped mine off just laid bean sprouts on top for decoration but even they make it great. I used bokchoy wonder full soup.
I’ve got a crazy notion to try to modify this for use with razor clams. (I just went clamming, and I have a bunch of them to use.) I will probably add the clams last, to keep them tender. Any comments, or other razor clam recipes, Wendy?
I love making a congee. Not sure if i tried it yet but i am looking to sneak dumplings into the recipe. If you've never tried this meal, imagine you are tasting the richest and creamiest soup ever. I always use a full cup of uncooked rice for eight cups water. a couple minutes whisking after 30-40 minutes cooking works wonders.
Please show and or provide a link to your cooking wine. I just started cooking at almost 80 years old with an Instant Pot. I see many recipes calling for "Chinese Cooking Wine" but on Amazon they mostly look dark like Shaox wine. Yet videos show clear colored wine that looks like water....and some show a yellow colored wine and some a dark. I need exacto wine help......tks
Hey everyone, hope u are doing well but as humans we are all gonna die one die so I just wanna say If you declare with your mouth, “Jesus is Lord,” and believe in your heart that God raised him from the dead, you will be saved....... :>]...
I started making congee at home, then started experimenting myself with flavors. Except for the bok choy, this is almost the same recipe I use. So it's crazy to think that I started making authentic Chinese congee by myself by accident. The only things are that the Chinese cooking I bought is dark red/brown, and I use soy sauce for seasoning, so mine is a more beige color, and not the traditional white color that congee usually is. I like topping mine with crispy fried shallots and sriracha, neither of which are Chinese, though.
this dish reminds me of suaasat, Greenlandic soup thickened with round rice (I often use basmati, cos that's what rice I always have!) It's most often with seabird, seal, or lamb, and the seasoning is mainly black pepper and diced onions added raw - it has a lovely almost soapy flavour, and the texture is very similar. Some like adding carrots with the potato cubes, but I think it makes it too sweet - and since it takes a long time to cook, I really don't like doing that, unless I'm cooking it for someone else
This seems so easy. Whenever my mom would make rice porridge (bubur, because she's Indonesian) it would take her hours to make. I wonder if this way woukd work too.
I actually spent a few years in prison and most of my friends inside were in different Asian organized crime syndicates, congee was a regular dish on our menu because the prison food itself was pretty awful, we would have the kitchen just give us some raw ingredients instead of the prepared meals and then we'd buy rice from the prison store. We also had bok choy growing in the garden outside our unit. I have a surprisingly good amount of culinary memories from my time spent there 😂
my cousin showed me swole and really opened the door to how creative you can be with simple ingredients laying around the house
What were you in prison for?
@@mynameisnotimportant2854 Drug trafficking :( (In my defense, i was a teenager when the crimes were committed)
Something positive from a difficult experience 💞
were you in Thailand ?
I am married to a Vietnamese and he'd have Chao Ga/Congee quite often, I've never liked it before. Then we flew to Singapore and they served Congee on the plane. I don't know what happened, but I wanted to eat it and it was SOOOO good that I now ask my husband to cook Congee for me every other week. It's such a comforting food. I love to eat it with some Maggi, Rau Ram, Cilantro, fresh Spring Onions, Porkfloss and fried Onions. 😅😅
Yes my Mom made it (jook) frequently when we were sick mostly with pork. It is so good!!
Thanks for a new jook recipe. I've been making jook for years with the turkey bones left over from Thanksgiving. Also I just purchased your clay pot recommendation. It is beautiful and I can't wait to use it. Thanks for being there
I learned velveting from this recipe and combine it with steps from another recipe to make a delicious, light creamy congee all my own. Been sending to anyone eho gets Covid and they really appreciate it.
Sounds great!
Enjoy your show and your cooking skills!!
I've had Beef Congee before and used to have it frequently in the winter when I was younger
My favorite jook is with leftover turkey and ground pork mixed with raw fishcake, and rolled into small balls. Top with Chinese cilantro and green onions
We have Chicken Congee too in the Philippines we call it Arroz Caldo 😋😊
Her meticulous annunciation and precise language is a pure joy to behold. Her recipes are one of my top 'go to's.'
I love listening to her :)
I love chicken congee with olive vegetables and Chinese donut
I spent some time travelling back and forth to Shanghai for business. I went down to the hotel restaurant for my first breakfast, and was surprised to find that the dining room was split, with an "Eastern" side and a "Western" side. I was automatically ushered to the "Western" side, where the menu consisted of bacon, eggs, toast, waffles... what you might expect. On the second day, I surprised the waiter by asking to be seated on the "Eastern" side, where it turned out I was the only Westerner. There was no menu, just a stack of bowls, a large pot of congee, youtiao, and probably thirty different toppings.
That was it for me - on subsequent trips I always ate "Eastern" breakfast, and congee remains one of my favorite comfort foods.
My wife (chinese) is ill, down with a cold and fever. She does'nt want to eat. So I made this dish for her. I am not really into Congee, but this dish is great. She loves it, I finally found a congee I like, will definitely make it again.
I’m definitely trying this. A friend of mine made me congee many years ago when I wasn’t feeling well. It was the best bowl of comfort and happiness I ever tasted.
Okay, I made this and it was FANTASTIC! Even my husband who is not really a rice fan enjoyed it. It’s a keeper!
Congee is a new favourite in our house. I had covid a couple of weeks ago. I wasn't seriously ill but I did feel a bit sorry for myself for a few days. Bowls of congee were very comforting and so easy to prepare.
plain congee is good for a sore gut
I hope you’re feeling much better. 😀🌸
@@kev149 q
In Hawaii the Cantonese Chinese Americans were well-used to calling congee, "Jook". I was surprised to learn that the Koreans use the same word, jook. In California Chinese restaurants, the mainland China waiters had no idea what you were referring to with the word, 'jook'. Often they didn't even understand the word, 'congee'.
What this lady cooked up as jook is a very rich ingredients jook. It would be unfamiliar in Hawaii. The mushrooms are a good idea. I should try it. But in Hawaii, the Cantonese would typically not add sugar, salt, sesame oil, chopped bok choy, or mushrooms. The American Chinese refined the traditional Jook recipe by using chicken broth stock instead of plain water. You can use vegetable broth stock but is not as tasty. Mainland U.S. Chinese restaurants experimented with adding slices of Chinese 'Century' eggs, which adds nicely to the taste.
I love congee - this looks like a really accessible recipe. Looking forward to trying it ☺️
ruclips.net/video/5TOwx-v_XX8/видео.html
I made congee for the first time a few weeks ago. It was seasoned only with ginger and salt but I made toppings like soy sauce ground pork, stir fried baby corn, pickled carrots, scallions, and chili oil. So so good and my family loved it too.
I love congee it's such a comforting food that is also very simple!
Love your content, but don't stress to post 2 videos a week please. Everyone needs resting! Just don't post any videos some weeks and do whatever you like.
We love chicken conger. My family adds a spoonful of preserved radish, fried shallots and freshly cut spring onions. We sometimes serve the congee into a bowl with 1 raw egg per serve. That gives it a luxurious creaminess from the part cooked egg.
I can't eat the rice. in fact there's a lot of things you make that I can't eat. I enjoy watching you teach. you are so thoughtful and articulate. really you are one of the best on you tube. actually no. you are the best. the hot and sour soup I learned to make is restaurant quality thanks to you. ❤
U can use steel cut oats or wild black rice
A friend treated me to congee at a local restaurant, and I loved it (fish). Someone also brought a batch to a pot luck for a group I belonged to, and it was delicious (chicken). So I tried making the pot luck version. In an instant pot. The recipe I found called for 1 cup of rice, and I believe 4 cups of broth or water, and cook. It was of course too thick, and the rice was not cooked. So I added more water and stirred. A few minutes later, rice was cooked a little better, but still too thick. So more broth. Also added some flavourings - salt, pepper, sesame oil, and I believe green onions. A few minutes later, rice was still too thick. More water. By the time I had the right consistency, I think I could have fed half of Taiwan. So thank you for a complete demonstration of how to do this, and for the ingredient amounts. I will definitely try this again.
When I'm feeling better, I'm making this ! It looks comforting, warm , like a hug .
Thank you for all your recipes Mandy !!
Me too I wish I had someone here to make this for me now, I took my 2nd dose of shingles vax n it is kicking my butt ,I have been under the covers shivering last time it lasted 3 days only got 1 more day to go n hope it disappears like last time., I love watching her channel!!
You are the best. Chinese food is my favourite, and every one of your recipes that I have made has turned out so delicious. Thank you for sharing your authentic family recipes 🙏🙏🙏
So I made this straight after watching it, and oh my days, it is utterly delicious! Beautiful, amazingly flavourful recipe and so easy and quick to cook. Thank you so much for sharing this and walking us through it 😊 I’ll definitely be making this again and again. In the future I’ll be trying the chicken as shown, however, this time I already had two leftover roast chicken legs, and they were so tasty and lent the flavour to the congee. It is so warming, comforting and makes you feel so cozy. This is perfect for the autumn and winter months or just a wholesome brekky/snack. And you really could use whatever ingredients you have on hand. In this case I had everything but the chicken (from scratch), I also used clear soy sauce which didn’t detract from the beautiful delicate colour of the congee. This is going to be a new staple. Thank you again xx
I’ve never heard of clear soy sauce.
I have been eating Jook for years now. The soup's ability to carry all kinds of flavors textures without getting lost makes it a most flexible dish. I will disagree with Mandy on one aspect however; left over rice is kept for fried rice, so I often use broken grain rice instead.
Since I like the flavor of ginger without the texture in soups like Jook, I slice ginger very finely and leave it is slabs, picking it out when serving the rice.
One of the reasons I bought a Zojirushi rice cooker was for it's ability to make jook with very little attention, making it a very common breakfast in my lair.
ruclips.net/video/5TOwx-v_XX8/видео.html
i agree leftover rice is for frying, Hint; use short grain rice, Hint2; soak it over night to reduce cooking time.
51 years ago in PeiTou, TaiWan My good fiend Lao Wang (a former Mainland General) and I would seek out a stall that served the congee. Since he and I both spoke Mandarin, we would compete to find the best place. Fond memories of that part of my history.
Thank you, Mandy for this "Short Cut Recipe with all the New Tricks" to make Jook in the nick of time whenever I crave for it and already have those ingredients nearby from the fridge and pantry. P.S. When I was young, I remembered my mother only made her Annual Turkey Jook after Thanksgiving, in which we had to wait a whole year to eat it again.
Hi Susie. I know exactly what you meant about the after Thanksgiving jook. I did the same thing since it was because I needed the turkey carcass to make the broth. I also made it the old fashioned way with dumplings and the works so it was time consuming. However, since the kids wanted it more often I substituted the turkey with chicken. I make it more often now.
My husband and I would like to thank you for sharing your culture with us! This soup was fantastic 😋. I'll never want regular chicken soup again! I look forward to trying other recipes from you as well. God bless you and and your family!
My neighbor used to make turkey congee after Thanksgiving/Xmas when it started to get cold in Texas. So good!
It’s definitely a staple food in my house whenever anyone is physically under the weather - or even heartsick. I’ve always made it with uncooked long grain rice, so I’m interested in trying your method with leftover rice. Mine is very simple, just a very flavorful stock with bits of tasty vegetables or meat. Everyone has their favorite - mine is mushroom stock with fresh mushrooms and preserved vegetables, while my husband likes clam or shrimp stock, and the kids all prefer chicken. It’s so versatile, warm, and comforting, as you say. Thanks, I’ve got leftover basmati rice in my fridge, so it’s likely a congee night.
In Oakland Chinatown there’s a restaurant that serves a roasted duck congee that is so amazing.
Thanks for the recipe!
Name of the place please!!!
The New Gold metal restaurant, on the bay side of 9th, 1 1/2 blocks from Broadway.
I haven’t been to the Bay Area in three or four years, so hopefully it’s still there. They have a duck with preserved mustard soup that’s amazing as well!
@@MrFancyFingers thank you!
@@lillypatience
You’re welcome!
i tried congee for the first time a week ago on Singapore airlines, only because everyone else opted for the other dish so i had no choice, WOW, i toughly enjoyed this dish, the stewardess came to me after the meal apological expecting me to dislike this, it was one of the best things i have eaten, i will eat this again.
My mum used to add Gor Pay, dried naartjie (satsuma????) peel to the jook... a touch of citrus warmth, absolute heaven
I like your jook. Very comforting food for me. Thanks.
I love this congee with different protein. Very tasty and enjoyable. Thank you.
This looks delicious! 💕I have a lot of stomach problems so I tend to eat a lot of rice porridges when it flares up. I am def going to try making this at home. 💕
Mandy iḿ quite surprised you use Carton chicken stock, traditionally one would use chicken bones (or pork bones) to give a more Natural flavour.
Hint, to make fast congee, i usually soaked a cup of Short grain rice overnight to reduce cooking time and simmer with a chicken bone till smooth, season it and garnish with your favourite pre-cooked protein e.g shrimps, spring pnions, sliced fry donuts etc.
My favourite is seafood congee with bean curd, Yum..
It's a recipe that looks so delicious. ❤️🔥You're the best cook.😆👍🏻
While watching you cook this, it struck me that this would be really similar to a good beef and barley soup. Your descriptions of not making it too thick or thin, makes me think of the barley soup because I think of it exactly the same way! I can't wait to try this recipie!
My favorite Chinese resturant made with Roast Duck and Chicken. The oils from both roasted meat made it so decadent.
Congee is not a thing where I come from (central Europe) but we have two very similar dishes. One made with rolled oats, the other one with semolina. Both are recommended when you are ill or recovering. I also prepare them when I want an easy meal, and often with egg drop and scallions.
Adding a egg to the bowl is very good for a healing congee. As well as Chili oil.
Congee is something I've never made before. I will try this one. I'm sure everyone here will love it 👍🐲🙏😎
Just made mine with shredded Brussels sprouts and I added fried onions and garlic chili sauce as well as chives. So crazy good. I’ll try it with salmon too.
Looks good but this is the most complicated Jook recipe I've ever seen!
Can I cook the chicken separately and then add it? I am not sure if I like raw chicken right into the rice!
Love congee. Always start with raw jasmine rice that has been washed and soaked for 10 minutes and then frozen. Really reduces cooking time if you like well cooked Cantonese style congee. My favourite congee is BBQ duck.
I love her, especially how she says “it’s so easy” it puts me in a false sense of security lol
Looks delicious. Thanks for tip about chopsticks and pan lid
I love how you explain why you do things a certain way!! I'm learning how to cook. So glad to have found your channel!! Thank you
Taking a look at it, it reminds me of canjica (popular brazilian dish that also came from Asia), it almost has the same ingredients too and it's a comfort and nutritional dish, especially when you're sick.
This is such a good cold weather comfort food. I make congee from time to time but most times, I make aroz caldo. I also prefer wood ear mushroom and then after turning off the heat, stir in at least 1 or 2 eggs for that thick consistency.
Have asked Santa for this beautiful clay pot and will definitely prepare this recipe Thank you for your fun and informative videos
Like 👍 792. Looks absolutely delicious 😋.
See you on the next one.
I've wanted to make congee for awhile now. This looks like a great recipe to try. Thanks!
Plain water with chicken powder mixed in works well too!
I tried your recipe!! Came out perfect! Everyone like it a lot. Was super quick and easy! Thank you so much!!❤
I love congee! I really enjoy this comfort food.
Mmmm your congee looks sooooo good!!
I have to try some today! 😂
Jook is Korean food... Chinese are different!!!
❤❤❤❤❤❤I love Chinese cuisine very much🎉🎉🎉🎉❤❤❤
ruclips.net/video/-atkQLSXNGs/видео.html
Nihaong..
Yimna be vulcano ba likh gna SI ...Nega Eyong wuyipona wuyikum more space..weykuna So weh..
Saar😁
you explain cooking so easy. I tried some of your recipes and it caned out perfect thank you
I've had it from the restaurant only a couple of times, I fell in love right away... I've got the ingredients, [only dehydrated ginger though], I've got the leftover rice, I'm on the verge of simply making it. I love the hint of sesame oil and my favorite bite would be with the shiitake mushrooms.. ❤🍄
Your channel is surely one of the greats, Mandy.
👍🌻✨️🌱🌿
The Cantonese Chinese Americans in Hawaii are used to the word, "jook" and do not say, 'congee'. I was surprised to learn that the Koreans use the same word, 'jook', and perhaps it might be Korean in origin. The California Chinese restaurant employees are typically of mainland China Beijing region origin. They have no idea what the word, 'jook' means. Often they don't even understand the word, 'congee'. You have to say, 'rice porridge soup' to them.
This lady's jook recipe would be considered highly unusual among the Chinese Americans from Hawaii and California. There would be no, salt, sugar, sesame oil, mushrooms, bok choy, although the mushrooms sound like a great idea. California Chinese restaurants experimented by added tiny slices of Chinese "Century" preserved eggs, which adds a nice taste touch. To be certain, her recipe is a very rich jook recipe indeed and would serve as a meal in itself.
The American Chinese refined the ancient Chinese jook/congee recipe by using chicken broth stock instead of plain water. My mother typically used a mixture of 50/50 chicken broth and plain water. You can use vegetable broth stock but in my opinion chicken broth tastes much better.
So Yummy! 💯💕😍😋 thanks for sharing, my new friend, thanks for sharing your recipe, have a wonderful Sunday!❤️💐👍👍👍
I'm from Spain, just did your recipe and I want to say: "Thank you, that was awesome 😀". That marinate works like a charm...
Our family does different ones for different occasions. From sickness to comfort. The most common is ground pork and ginger. We also so plain (water, rice) with salted duck eggs, pork and century eggs, chicken and ginger, plain with Maggie, plain with pickled cucumber...so many options but all taste so comforting
Here in Hawaii this is a very common dish to make around Thanksgiving with leftover turkey... Actually, I've only ever had it that way...
Ok, so first time making congee, used your recipe (made in my rice cooker, needed to improvise but it worked out)
I absolutely love it, my mum& gran also really like it so thank you so much!
Came down with COVID and decided to try this. Perfect meal for when you’re sick! Easy, soothing and healthy.
Great recipe, I often simmer a whole chicken to make a stock. Not boil it! but simmer like you did here. Alot of people dont like the idea of water cooked chicken, but when done correctly it is delicious and an ergonomic way of prepping meals. Thanks for the recipe
Definitely having this for dinner 💯❤️
Add Abalone Sauce (2 Tbsp), Shaoxing Wine (2 Tbsp). Ideal Vegetables : Spinach, Enoki (cut half), Tong Ngo or Water Crest, iceberg Lettuce (Slices), Fried Garlic (2 Tbsp), Ajinomoto (White Pepper Powder)
It looks really wonderful! I been studying from other RUclipsrs on how to cook Congee. I really am looking forward to trying your recipe tomorrow for lunch. Thanks for your teaching!
This recipe is absolutely amazing. My partner and I made it today.
Yummy ! I've never tried jook with mushrooms before, very expensive where I live but we do saute some chopped white onion, carrot and celery for color and flavor . Thank you for sharing, it's always a pleasure to see and hear you describing your delicious recipes
Your pleasant energy is so infectious. Your videos always make me smile!
Chicken congee is so amazingly healthy, delicious and calming to taste. This video is outstanding. Thank you.
Congee It’s some thing I fell in love with the first time I visited China town in Philadelphia. I have been making it at home for years, but this is the best recipe online I have ever seen. It really clearly shows you how to velvet the chicken. I would be grateful if you could provide some details on the tofu that you had with it, you mentioned it is a classic and I would either like to find out the name that I can buy it under or how to make it myself. Thank you for making these great videos I look forward to them!
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Gnabidzi ephedze...akla bundumu
Ya Ayongbiet...
Saar
I just followed the exact recipe, and it is the best congee I ever made! That cooking wine is the key!
I've had congee once before in Toronto. It was okay. I think I'll try this recipe because it looks easy and I want to see if it was the restaurant's recipe that wasn't exciting or if it's just not for me.
In India we have conjee..we call it kanjee...
When rice is done we add coconut milk, and clarified butter and salt ...have it withveg ,chicken,shrimp,pork pickles .very good indeed ! Soup for my soul .🙏☂️🏡
I have never had congee before, but now I want to. 😮😮😮
Me too, I’ve been watching all videos on how to make Congee.
Basically, rice soup. Chicken noodle soup without the noodles. Rice instead of noodles. Very nice. Amazingly bright lip stick.
Thank you Mandy for sharing this recipe. It reminds me of my Chinese brother-in-law who loved to cook. I wished I payed attention to his technique in cooking. Now that I found your channel, I’m so addicted in watching you. You are a true cook and you inspired me. By the way, I just purchased some of your products namely: clay pot, set of knives and electric pepper mill. I would love to purchase your set of pots but can’t afford it this time. Again, thank you.😊
I made this today, wow, is it ever good. I love it, I am going to make it at least 3 to 4 times a month. Smooth, hot just enough ginger to leave a smart taste to the tongue I topped mine off just laid bean sprouts on top for decoration but even they make it great. I used bokchoy wonder full soup.
I finally made this and it was absolutely delicious!!! Thank you so much for sharing this recipe!!!!!!!!!
I’ve got a crazy notion to try to modify this for use with razor clams. (I just went clamming, and I have a bunch of them to use.) I will probably add the clams last, to keep them tender. Any comments, or other razor clam recipes, Wendy?
My college roomate's mother made the best jook--we would garnish it with peanuts.YUM!!!
I love making a congee. Not sure if i tried it yet but i am looking to sneak dumplings into the recipe. If you've never tried this meal, imagine you are tasting the richest and creamiest soup ever. I always use a full cup of uncooked rice for eight cups water. a couple minutes whisking after 30-40 minutes cooking works wonders.
Please show and or provide a link to your cooking wine. I just started cooking at almost 80 years old with an Instant Pot. I see many recipes calling for "Chinese Cooking Wine" but on Amazon they mostly look dark like Shaox wine. Yet videos show clear colored wine that looks like water....and some show a yellow colored wine and some a dark. I need exacto wine help......tks
Chicken Soup....
A common human dish
Only hag Congee for breakfast before.
Hey everyone, hope u are doing well but as humans we are all gonna die one die so I just wanna say If you declare with your mouth, “Jesus is Lord,” and believe in your heart that God raised him from the dead, you will be saved....... :>]...
I started making congee at home, then started experimenting myself with flavors. Except for the bok choy, this is almost the same recipe I use. So it's crazy to think that I started making authentic Chinese congee by myself by accident. The only things are that the Chinese cooking I bought is dark red/brown, and I use soy sauce for seasoning, so mine is a more beige color, and not the traditional white color that congee usually is. I like topping mine with crispy fried shallots and sriracha, neither of which are Chinese, though.
this dish reminds me of suaasat, Greenlandic soup thickened with round rice (I often use basmati, cos that's what rice I always have!) It's most often with seabird, seal, or lamb, and the seasoning is mainly black pepper and diced onions added raw - it has a lovely almost soapy flavour, and the texture is very similar. Some like adding carrots with the potato cubes, but I think it makes it too sweet - and since it takes a long time to cook, I really don't like doing that, unless I'm cooking it for someone else
i want to sample a bowl or two
This seems so easy. Whenever my mom would make rice porridge (bubur, because she's Indonesian) it would take her hours to make. I wonder if this way woukd work too.
You should try making it indian way. Ofcourse the Indian one is Vegetarian. Same concept but we use tempering and seasonal vegetables.
If I’m using raw rice how long is the cooking process?
And also how much chicken powder/salt to put if I’m adding water instead of chicken stock?