Ugh.... now I want congee! My mom does this trick where she pre-cooks the rice grains in a pan, until they start to turn golden. Then she tosses the golden grains into the broth to cook the rest of the way. It gives a unique, almost popcorn-like flavor, and broken rice texture. Plus the grains kind of burst open while cooking in the broth, letting the soup get into those nooks & crannies.
Just discovered I can grow spring onion in a long coffee jar in about 1.5 inches of pre-boiled water. The pre-boiling removes most of the chlorine and steriilises the water. This solved the problem of wilting spring onions. Since Marion's videos have taught me so much I thought I could return the favor just a bit. Thanks Marion.
This is the ultimate comfort food for me. Sadly, I can't enjoy this with my partner because he relates it to sick food. Because he's sick. In the head.
LOL! You're funny. But yeah, I'd think my partner was sick, too, if they don't like chao/congee. But most people do associate it with sickness because that's what their Asian parents forced down their throats when they were sick. For me, I only associate the plain, bland version to sickness. The flavored versions are for when you're well and have an appetite again.
That looks soo good! This reminds me of my grandma! ❤️ In South Indian kitchen, we add whole black peppercorns, ginger, coriander seeds, whole onions and coriander stalks to make the chicken broth. It’s a little spicer than the Chinese version but tastes so comforting during winters ☺️
Funnily enough, I made your Hainanese chicken and rice last week. We loved it and had a lot of leftovers. The weather here got really chilly, so I cooked the leftover rice in the leftover broth, so it got really thick and congee-like. I served it with the poached chicken in it, so it's almost this same dish, except with garlic in the rice! :) Love it for breakfast!
Thank you for posting the video. Congee truly is a comfort food. Here in the Philippines we put a small amount of fish sauce instead of soy sauce..enhances the flavor even more😊
Im not Asian at all (yougoslavian), but my grandma used to travel a lot to China in the 60s and 70s for work where she learned a lot of cooking from her collegues, so congee is a warm memory of my childhood❤️
For me, eating congee is the equivalent of Anton Ego being transported back to his childhood by Remy’s ratatouille. My used to sit in the kitchen with my grandma on one of those plastic stools (that every Asian has in their homes) and eat congee with salted peanuts. LOVE LOVE LOVE this video!!! 💛💛💛💛💛
Congee is a must have Asian food for real Asian!! Your version reminds me of childhood memories because of the consistency. We Chinese make congee like that for babies with meat and other ingredients!! It is so comforting!! For normal cooking, Cantonese likes to make it long time to break down the jasmine rice use as broth. Then add the protein when we are ready to eat and add garnish ingredients!! It is called 生滚粥！ I must make it sometimes now weathers here in the west coast of United States. Thank you for sharing!! Always love your videos!
Casey Chia Oh yeah !! I all kind of stuff!! I love green onions!! There are so many ways and different ingredients!! Here in the United States I make fish the most with swai fillet because it’s easy!! I make my broth ahead of time using dry scallops and ginger. I season sliced fish with ginger, salt pepper and sesame oil. Just boil the right amount of fish when we are ready to eat!! Don’t even forget the most common one is made of ground pork and thousands years egg 🥚 if you dare to try!! Lol
Here in Aceh, Indonesia, we call it Bubur Kanji Rumbi, and its got lots of spices. A favorite of mine. It’s always available on a big holiday like Eid. But my mum’s version is the best. Thick and so much spices, so much flavour. Love. Thank you Marion for reminding me of childhood foods.
This is the Ultimate Comfort Food, just had a nice bowl of this for breakfast with the addition of mushrooms, small cup of homemade Kimchi which my friend from Korea shared his Mom’s recipe with me. Awesome little meal. It’s 09:37 here in Tennessee, USA, nice crisp morning, cloudy with a threat of rain. Eat well, be happy and please be safe.
I love congee 💛💚 growing up in Canada I only discovered it in the last couple years. My favourite toppings are ginger, green onions, peanuts and cilantro.
Aloha from O’ahu Hawai’i! My Tutu makes it with left over turkey after thanksgiving, it’s one of the things I look forward to every year. Can’t wait to make this myself.
With my Filipino family's version, we use a mixture of glutinous rice and regular rice, and season it with fish sauce, not soy sauce. Plus calamansi or lemon! You'll enjoy it!
I have used jasmine rice and calrose rice to make congee and I find that the latter makes a smoother and creamier congee. At home, I like to top my congee with a drizzle of sesame oil, pepper, spring onions and fried shallots.
Congee is my favorite breakfast ever! 😍 I like to add A LOT of sliced ginger and soy sauce (I can't eat without both of them 🤣) Now is 7 am in Thailand, and your yummy congee makes my stomach crying for real kaaa 🤣🤣
This is perfect left over dish to make after chicken rice! The broth is ready to go and the chicken is cooked more or less the same! Can't wait to make both of these dishes back to back 🤗
Congee is my comfort food especially when I’m under the weather or have no appetite for anything else. I love congee and the thicker the better. I’m gonna try your recipe because it looks so yummy and so easy to make. Thanks for sharing. Love your videos! 😁😍
In Brazil we call it “canja de galinha,” and it can be robust with added vegetables (carrots and potato) as well as the chicken into the broth and rice. A good midnight meal after Christmas Midnight Mass or Poker Games. I should explain that my family is Eurasian (from Shanghai).
Oh this is similar to canja, a comfort chicken soup we have in Portugal that we usually feed to people who are sick. How interesting that this dish is present in all these different cultures.
most cultures have some sort of comfort soup, usually chicken. I think because chicken is the easiest to digest and with soup it hydrates as well as allowing things that boost immunity (thing like garlic and ginger).
Hello Marion when my daughter was little, whenever she was ill I used to make her this congee When she was older I taught her how to make congee, she has two sons so whenever they are Ill and off their food here comes the bowl of congee, and the tradition carries on 🇬🇧🇬🇧 memories Of my home " Singapore " Lots of Your recipes reminds me of home
As a south Indian I've known this as kanji and the version made in my house was with just rice, sometimes some pulses/lentils added in for some protein served with a side of coconut chutney. And even though as a kid i wasn't really fond of it the comfort that it brought with every bite is to this day unmatched. I love how even though we have different cultures across Asia, a simple kanji, congee or jook, etc is something that is by default this dish of comfort, something to nurse you back to health, suuuuuper interesting to think about!
I love making congee when I’m broke and it’s the end of the month! And practically any other time as I can just throw everything into a pressure cooker and I have a big batch within 40 minutes and I can just throw anything at it!
Congee from all Asian cultures are all comforting. Seeing this video takes me back home to my childhood eating congee on a cold rainy day. I'd love to see your take on the Thai, Vietnamese and Filipino versions of congee. Thanks!
Check out Boriville's channel for various types of chao/congee. Her family is southern Vietnamese so they add a bit of sugar to their congee (southern Vietnamese add sugar to pretty much all their savory dishes, ugh!). However, she did showcase different types of chao/congee such as chicken, pork, beef, fish, organ meat, etc.
Yes, every Asian kid grew up eating their culture's version of congee. And often associate the plain, bland ones with sickness. LOL! I love my mom's congee (Vietnamese call it chao), which isn't as thick/dense as in this video, it's a bit more soupy. We didn't use ginger in ours, but top with sliced scallions, cilantro, and a dollop of homemade garlic chile sauce (I also often add fried shallots to my congee as a grown up and crumble on a hard boiled egg). Mmm!
@@nh8559 I totally would! I make damn good chao/congee, if I must say so myself. I buy a couple of rotisserie chicken and use the carcass and skin to make the base along with a lot of fried shallots. Using rotisserie chicken carcass and fried shallots, the color of the end product isn't as pretty, but it sure tastes amazing! If you want to see other versions of chao/congee, check out Boriville's channel since she has chicken, fish, pork, organs, etc. on there that looks great (I'd not add the sugar like she does, though).
Any chance you have a recipe? I would love to try it out! I think one of the best ways to experience a culture when you cannot go somewhere is RUclips and cooking from their recipes. If I had my way, I'd make it all over the world, but sadly, I am never going to be that rich :/ Also, I will for one thing be checking out Boriville's channel :)
@@tiredoftheliesalready Unfortunately, I don't have a written recipe. I just toss things in a pot, but typically, I'd use the carcass of 2 rotisserie chickens to make a big pot (using both bones and some skin) and cook it for about 1 - 1 1/2 hours. Then I'd strain the broth and toss in uncooked jasmine rice (you can use cooked rice if you have leftovers) along with about 1 cup of fried shallots (from Asian grocer) and cook until it's the consistency you like. Depending on your consistency preference, the ratio of rice to broth varies. I don't like it thick like how Marion makes it, so I use less rice. I'm going to guess it's 1 part uncooked rice to 8 parts water for my version (or maybe 1 part to 10 part...just add more broth or cooked rice if it's not the consistency you like). Use chicken base/bouillon, salt, and/or fish sauce to flavor it. I add the shredded chicken back into the pot after the rice cooks for a bit. If you don't like pieces of chicken mixed in with your rice, then just top your congee with it when serving.
My comfort food. Perfect with toasted garlic and served with fish sauce and calamansi as a condiment. We call is Arroz caldo in the Philippines. Maybe you can try our Champorado. It’s chocolate rice porridge.
I made a totally inauthentic version and then thinned it out with more veggie broth and added an egg like you do with egg drop soup. It was literally the only thing that stayed down while I was recovering from food poisoning for 4 days.
@@Weeping-Angel Those of us who aren't Asian and/or whose mothers were terrible cooks who could barely boil water 😭. Consider yourself lucky if your parents cooked well and shared their food with you.
mix in about a tsp of salt and vegetable oil with the rice(this trick works with any kind of rice) and let it sit for 10 mins before adding to the stock, the grains break up so much quicker and your congee with be super creamy! I'd recommend adding white pepper to the congee too!
We have a similar dish in Saudi Arabia called “Saleeg”.It is a white-rice dish, cooked with broth and milk topped with either chicken or beef. So good!!
Had to come back to comment, I have never had a congee before, just never really appealed to me, I have seen you and several other Master Chef and chefs make congee and I have a recipe from Poh and Adam and this one, I made yours first, because it looked and so easy, I made this over the weekend. Now its like why hadn't I tried or made congee sooner, I loved it, so silky and so warming (very cold day tueday). I had the best comfortable full tummy in a long time. Sorry for so much info but I really am so happy I made your congee, I'm ecstatic to find good food that doesn't just bloat me but really satisfy me... 😘😘😘
Congee is my GO breakfast every morning. It's easy and budget friendly and has so many medical healing properties if you're constipated lol as it's rich in fiber and easy to digest. If you're a college student, congee is what I would recommend.
Ive been searching some food recipe in the couple past days and im surprise how often I ended up unknowingly clicking your videos. Every single one of them I watch till the end. If this happens again I have no choice but to subscribe.
I remember a certain stall that sells this classic recipe but they used seafood stock as well. The flavor notes was out of this world. I was wondering if you ever came across that in Thailand. The stall I had it was in Battambang, Cambodia.
My parents are obsessed with congee. My mom makes corn congee a lot and my fathe makes sweet potato congee a lot. I like my congee plain with fried spam.... 🤤
I have never tried eating congee in my life! I don't even have an idea what it tastes like, it just seems so bizarre to me, to have rice cooked to the mush degree. I should try it out, it will probably be a new experience to me. Thank you for the recipe!
I already knew different 3 different types of this recipie! this will be an added one! tho we also use sweet rice/long rice combo it really makes some difference ^_^ thank you so much for sharing this one will be a collection for my own recipe cause i love Congee in all versions ^_^
Marion, when do you ever NOT have a couple tricks up your sleeve?! 😉 I adore you, your channel, your amazing recipes, and (most especially) your lovable mom!
Nice and simple recipe thanks. Just couple of things I'll do differently will be to add more liquid and to deep fry ginger or garlic as condiments as I can never eat raw ginger.
YESSSS!! BEEN WAITING FOR THIS!!! You’re the only channel that i follow recipes from and they always turn out super yummy (pho, laksa, fried rice, dumplings, french onion soup, soto ayam etc) 😋😋😋 i’ve been wishing for a rice porridge recipe so CAN’T wait to make this! ❤️💕
If you want to see different varieties of congee/chao, check out Boriville's channel. She's southern Vietnamese and has made them from chicken, pork, fish, beef, organ meat....but just don't add the sugar (that's such a southern Vietnamese thing to add sugar to pretty much all the savory dishes).
We filipinos have another version of congee called Goto, where we use Ox tripe instead of Chicken, which we call Arroz Caldo. Good to eat on a rainy evening 😋
Reminds me of our chick and rice, of course, but the rice being cooked so well, as you say, like porridge, is wonderful. And your house is lovely, by the way.
Marion, Huge fan of all your recipes! I am so low tech, have several of your recipes written down and are used on a regular at our house. I am in Canada, bring your products to us - please!
If you can’t find broken rice, just blend the normal rice with food in the food processor for a sec or 2 😅, I have also seen ppl using hand stick blender when the rice is cooked.
Ugh.... now I want congee!
My mom does this trick where she pre-cooks the rice grains in a pan, until they start to turn golden. Then she tosses the golden grains into the broth to cook the rest of the way. It gives a unique, almost popcorn-like flavor, and broken rice texture. Plus the grains kind of burst open while cooking in the broth, letting the soup get into those nooks & crannies.
Ooh, I've got to try this trick now! :)) hello from France
That sounds really interesting! What kind of oil to cook the rice grains in tho?
@@qiuzhang97 what I do is toast the rice in rendered chicken fat and a bit of ginger for extra flavour before putting in the broth
My mom does the same thing!
@@qiuzhang97 I wonder if you could just dry toast them in a pan on a lower heat to get the effect.
Just discovered I can grow spring onion in a long coffee jar in about 1.5 inches of pre-boiled water. The pre-boiling removes most of the chlorine and steriilises the water. This solved the problem of wilting spring onions. Since Marion's videos have taught me so much I thought I could return the favor just a bit. Thanks Marion.
This is the ultimate comfort food for me.
Sadly, I can't enjoy this with my partner because he relates it to sick food. Because he's sick. In the head.
LOL! You're funny. But yeah, I'd think my partner was sick, too, if they don't like chao/congee. But most people do associate it with sickness because that's what their Asian parents forced down their throats when they were sick. For me, I only associate the plain, bland version to sickness. The flavored versions are for when you're well and have an appetite again.
Grounds for a serious ass whooping!
break up
Is he not Asian?
Yes, yes he is.
That looks soo good! This reminds me of my grandma! ❤️
In South Indian kitchen, we add whole black peppercorns, ginger, coriander seeds, whole onions and coriander stalks to make the chicken broth. It’s a little spicer than the Chinese version but tastes so comforting during winters ☺️
Funnily enough, I made your Hainanese chicken and rice last week. We loved it and had a lot of leftovers. The weather here got really chilly, so I cooked the leftover rice in the leftover broth, so it got really thick and congee-like. I served it with the poached chicken in it, so it's almost this same dish, except with garlic in the rice! :) Love it for breakfast!
The Filipino version we add just a little bit of fish sauce, fried garlic and a little lemon. Sooo good!
wow fish sauce and lemon, interesting!
Thank you for posting the video. Congee truly is a comfort food. Here in the Philippines we put a small amount of fish sauce instead of soy sauce..enhances the flavor even more😊
Im not Asian at all (yougoslavian), but my grandma used to travel a lot to China in the 60s and 70s for work where she learned a lot of cooking from her collegues, so congee is a warm memory of my childhood❤️
For me, eating congee is the equivalent of Anton Ego being transported back to his childhood by Remy’s ratatouille.
My used to sit in the kitchen with my grandma on one of those plastic stools (that every Asian has in their homes) and eat congee with salted peanuts. LOVE LOVE LOVE this video!!! 💛💛💛💛💛
Congee is a must have Asian food for real Asian!! Your version reminds me of childhood memories because of the consistency. We Chinese make congee like that for babies with meat and other ingredients!! It is so comforting!! For normal cooking, Cantonese likes to make it long time to break down the jasmine rice use as broth. Then add the protein when we are ready to eat and add garnish ingredients!! It is called 生滚粥！ I must make it sometimes now weathers here in the west coast of United States. Thank you for sharing!! Always love your videos!
Yes it is!! Congee is mama’s taste!! I have very had the Cantonese style congee how do you make it? What is the special tricks?
Cantonese style congee also compliment with few dashes of sesame oil. :)
Casey Chia Oh yeah !! I all kind of stuff!! I love green onions!! There are so many ways and different ingredients!! Here in the United States I make fish the most with swai fillet because it’s easy!! I make my broth ahead of time using dry scallops and ginger. I season sliced fish with ginger, salt pepper and sesame oil. Just boil the right amount of fish when we are ready to eat!! Don’t even forget the most common one is made of ground pork and thousands years egg 🥚 if you dare to try!! Lol
@@asiandlitekitchen1776
Yes, century egg, that is. :)
Casey Chia lol 😂
This is my comfort food soooo gooood. I can't wait to try it.
Here in Aceh, Indonesia, we call it Bubur Kanji Rumbi, and its got lots of spices. A favorite of mine. It’s always available on a big holiday like Eid. But my mum’s version is the best. Thick and so much spices, so much flavour. Love. Thank you Marion for reminding me of childhood foods.
Yummm, my mom makes this all the time as an easy and quick lunch, with using a Rotisserie chicken as a shortcut too!
yes! great idea.
Yeah my mom use rotisserie chicken for a lot of her dishes as well.
Growing up sunday we always had rôtisserie, so monday was congee day... So many memories
Brings back so many memories of my grandma making this for us when we were sick or when the cold season starts coming in.
My Vietnamese wife makes this for me and the kids when we are sick, it is so good!!
This is the Ultimate Comfort Food, just had a nice bowl of this for breakfast with the addition of mushrooms, small cup of homemade Kimchi which my friend from Korea shared his Mom’s recipe with me. Awesome little meal. It’s 09:37 here in Tennessee, USA, nice crisp morning, cloudy with a threat of rain. Eat well, be happy and please be safe.
I love congee 💛💚 growing up in Canada I only discovered it in the last couple years. My favourite toppings are ginger, green onions, peanuts and cilantro.
I just cooked this chicken congee recipe and I don’t know how yours tasted Marion but mine tasted so so good! Thank you for this recipe 🙏🏽🙂
Aloha from O’ahu Hawai’i! My Tutu makes it with left over turkey after thanksgiving, it’s one of the things I look forward to every year. Can’t wait to make this myself.
Filipinos have a similar version called Arroz Caldo. My mom would make when we were sick . Our comfort food!
Ooooh I'll have to try a Filipino version and see how it is different :-)
Especially nice with fried garlic on top!
With my Filipino family's version, we use a mixture of glutinous rice and regular rice, and season it with fish sauce, not soy sauce. Plus calamansi or lemon! You'll enjoy it!
I was just about to comment this! The ultimate Filipino comfort food 😌
In Mexico we call it caldo de arroz we add chicken and veggies like carrots and potatoes
I have used jasmine rice and calrose rice to make congee and I find that the latter makes a smoother and creamier congee. At home, I like to top my congee with a drizzle of sesame oil, pepper, spring onions and fried shallots.
Ah grew up on ganji!!! Amazing how we share these comfort foods across the continent ❤️
Congee is my favorite breakfast ever! 😍 I like to add A LOT of sliced ginger and soy sauce (I can't eat without both of them 🤣)
Now is 7 am in Thailand, and your yummy congee makes my stomach crying for real kaaa 🤣🤣
The heart and soul of a congee bowl.
as a filipino it reminds me of arroz caldo/goto!! with chicken, ginger, rice, you can never go wrong
I’m Mexican but I love eating and making Chinese congee , I also add a drizzle of sesame oil or hot sesame oil depending on my mood☺️
This is perfect left over dish to make after chicken rice! The broth is ready to go and the chicken is cooked more or less the same! Can't wait to make both of these dishes back to back 🤗
Marion. This looks delicious. I am so inspired by your recipes. 💖
Congee is my comfort food especially when I’m under the weather or have no appetite for anything else. I love congee and the thicker the better. I’m gonna try your recipe because it looks so yummy and so easy to make. Thanks for sharing. Love your videos! 😁😍
In Brazil we call it “canja de galinha,” and it can be robust with added vegetables (carrots and potato) as well as the chicken into the broth and rice. A good midnight meal after Christmas Midnight Mass or Poker Games.
I should explain that my family is Eurasian (from Shanghai).
Cooking this for lunch today for my son who has an upset tummy.. 😢.. Chicken congee is like a warm hug for your kids ❤
The perfect winter and fall dish, goes delicious with so many different things!
Oh this is similar to canja, a comfort chicken soup we have in Portugal that we usually feed to people who are sick. How interesting that this dish is present in all these different cultures.
most cultures have some sort of comfort soup, usually chicken. I think because chicken is the easiest to digest and with soup it hydrates as well as allowing things that boost immunity (thing like garlic and ginger).
Hello Marion when my daughter was little, whenever she was ill I used to make her this congee
When she was older I taught her how to make congee, she has two sons so whenever they are
Ill and off their food here comes the bowl of congee, and the tradition carries on 🇬🇧🇬🇧 memories
Of my home " Singapore " Lots of Your recipes reminds me of home
As a south Indian I've known this as kanji and the version made in my house was with just rice, sometimes some pulses/lentils added in for some protein served with a side of coconut chutney. And even though as a kid i wasn't really fond of it the comfort that it brought with every bite is to this day unmatched. I love how even though we have different cultures across Asia, a simple kanji, congee or jook, etc is something that is by default this dish of comfort, something to nurse you back to health, suuuuuper interesting to think about!
When I'm really sick, I make a big pot of congee. It's so comforting!
Best thing when you're sick!
I love making congee when I’m broke and it’s the end of the month! And practically any other time as I can just throw everything into a pressure cooker and I have a big batch within 40 minutes and I can just throw anything at it!
I'm totally making this!!! I just moved to Zurich for studies and will definitely need this in the upcoming winter months!
oh wow. my fav thing to eat as a child in shanghai! will have to make it. looks amazing!
Please make the Thai version if you haven’t already. This reminds me of my mom and I miss her
Just want to say thank you very much for all the clips I learned so much from you thank you again 💐
Thank Uuuuuu! We don't eat beef or pork so TRUST me when I say that THIS was Heaven sent! 😘
We eat something similar it’s called asopao it’s not as thick but yes it’s a wonderful comforting dish.
Just made this recipe and it turned out great! Thank you so much!
Congee from all Asian cultures are all comforting. Seeing this video takes me back home to my childhood eating congee on a cold rainy day. I'd love to see your take on the Thai, Vietnamese and Filipino versions of congee. Thanks!
Check out Boriville's channel for various types of chao/congee. Her family is southern Vietnamese so they add a bit of sugar to their congee (southern Vietnamese add sugar to pretty much all their savory dishes, ugh!). However, she did showcase different types of chao/congee such as chicken, pork, beef, fish, organ meat, etc.
That dish looks delicious! I loved watching this video!
This is my favrte I use fresh coconut milk and broken rice is the best, i souk the rice over night and cook in the same rice with some gingr yum👍
Yes, every Asian kid grew up eating their culture's version of congee. And often associate the plain, bland ones with sickness. LOL! I love my mom's congee (Vietnamese call it chao), which isn't as thick/dense as in this video, it's a bit more soupy. We didn't use ginger in ours, but top with sliced scallions, cilantro, and a dollop of homemade garlic chile sauce (I also often add fried shallots to my congee as a grown up and crumble on a hard boiled egg). Mmm!
DoodahGurl make this for me pls 😻😩 I’ve never heard of congee before
@@nh8559 I totally would! I make damn good chao/congee, if I must say so myself. I buy a couple of rotisserie chicken and use the carcass and skin to make the base along with a lot of fried shallots. Using rotisserie chicken carcass and fried shallots, the color of the end product isn't as pretty, but it sure tastes amazing! If you want to see other versions of chao/congee, check out Boriville's channel since she has chicken, fish, pork, organs, etc. on there that looks great (I'd not add the sugar like she does, though).
DoodahGurl defined to check it out and make some myself!! Seems like the ultimate comfort food 🤤
Any chance you have a recipe? I would love to try it out! I think one of the best ways to experience a culture when you cannot go somewhere is RUclips and cooking from their recipes. If I had my way, I'd make it all over the world, but sadly, I am never going to be that rich :/
Also, I will for one thing be checking out Boriville's channel :)
@@tiredoftheliesalready Unfortunately, I don't have a written recipe. I just toss things in a pot, but typically, I'd use the carcass of 2 rotisserie chickens to make a big pot (using both bones and some skin) and cook it for about 1 - 1 1/2 hours. Then I'd strain the broth and toss in uncooked jasmine rice (you can use cooked rice if you have leftovers) along with about 1 cup of fried shallots (from Asian grocer) and cook until it's the consistency you like. Depending on your consistency preference, the ratio of rice to broth varies. I don't like it thick like how Marion makes it, so I use less rice. I'm going to guess it's 1 part uncooked rice to 8 parts water for my version (or maybe 1 part to 10 part...just add more broth or cooked rice if it's not the consistency you like). Use chicken base/bouillon, salt, and/or fish sauce to flavor it. I add the shredded chicken back into the pot after the rice cooks for a bit. If you don't like pieces of chicken mixed in with your rice, then just top your congee with it when serving.
Oooohh Yesss. My most fav ULTIMATE comfort food, especially with plenty of century egg slices😍
My comfort food. Perfect with toasted garlic and served with fish sauce and calamansi as a condiment. We call is Arroz caldo in the Philippines.
Maybe you can try our Champorado. It’s chocolate rice porridge.
Hey Marion, could you make a recipe video for the Thai Congee your mom makes?
This is real food for thought, if you want to ACE it!
I'd love mine with toasted garlic on top. Yummmm 😊 💕
My favourite comfort food!! I want to make that now 🤤🤤🤤
I made a totally inauthentic version and then thinned it out with more veggie broth and added an egg like you do with egg drop soup. It was literally the only thing that stayed down while I was recovering from food poisoning for 4 days.
Another great dish to try Marion, reminds me a bit like risotto. Thanks again, greetings from Ireland 🍀🇮🇪💚
I could live on congee -- my fave meal. And this looks delicioussss!
omg, looks so good, wish I could eat it now.
Who else ate congee whenever they were sick?
yep. ultimate comfort food.
A yes here as well....like a good chicken soup.❤❤❤
The question is, who didn’t? 😂
Never even heard of it. Just now. Im not Asian.
@@Weeping-Angel Those of us who aren't Asian and/or whose mothers were terrible cooks who could barely boil water 😭. Consider yourself lucky if your parents cooked well and shared their food with you.
mix in about a tsp of salt and vegetable oil with the rice(this trick works with any kind of rice) and let it sit for 10 mins before adding to the stock, the grains break up so much quicker and your congee with be super creamy! I'd recommend adding white pepper to the congee too!
We have a similar dish in Saudi Arabia called “Saleeg”.It is a white-rice dish, cooked with broth and milk topped with either chicken or beef.
So good!!
Im going to give this a try♥️♥️♥️
Had to come back to comment, I have never had a congee before, just never really appealed to me, I have seen you and several other Master Chef and chefs make congee and I have a recipe from Poh and Adam and this one, I made yours first, because it looked and so easy, I made this over the weekend. Now its like why hadn't I tried or made congee sooner, I loved it, so silky and so warming (very cold day tueday). I had the best comfortable full tummy in a long time. Sorry for so much info but I really am so happy I made your congee, I'm ecstatic to find good food that doesn't just bloat me but really satisfy me... 😘😘😘
OMG I just saw marion has already 1M subs! I started following her with only 300+. OMG SO HAPPY for her!!
Mmmm congee with chili oil gets me through very very cold Minnesota winters 🥶
Congee is my GO breakfast every morning. It's easy and budget friendly and has so many medical healing properties if you're constipated lol as it's rich in fiber and easy to digest. If you're a college student, congee is what I would recommend.
Ive been searching some food recipe in the couple past days and im surprise how often I ended up unknowingly clicking your videos. Every single one of them I watch till the end.
If this happens again I have no choice but to subscribe.
Angel food from the Angel chef))))))), sounds like the Asian version of the Italian risotto in some how, Thanks dear, Love to you from Cairo.
Broken Rice (Jasmine) is available here in England, in the Asian shops 😊
My favorite food ever!! Sick or not sick!! So yummy 😋 now I have to make it tomorrow 😀😀
I grew up eating porridge as a breakfast... Only realized later in the life that making a good congee is an art and needed patience.
I remember a certain stall that sells this classic recipe but they used seafood stock as well. The flavor notes was out of this world. I was wondering if you ever came across that in Thailand. The stall I had it was in Battambang, Cambodia.
so woww i'm gonna try this very soon THNKU..... can you do this regular brown jasmine ,multi grain or sprouted rice??
Ooooohhhhh 1M subscribers!!! Congratulations 🥳 you deserve it!!
I make Phongee.... I use pho broth and water for my congee and it’s AMAZING
sounds amazing
This looks delicious. I appreciate the binge watch link because my notifications don’t always work for some reason. Thanks.
I've always wanted to try this, esp with winter coming up! looks like I'll be making some soon ☺️
My parents are obsessed with congee. My mom makes corn congee a lot and my fathe makes sweet potato congee a lot.
I like my congee plain with fried spam.... 🤤
Similar to the way my mum makes Filipino style arroz caldo. Looks yum
What a beautiful life you are living!
Something which every Asian kid has had at least once in their lives!!❤️
I have never tried eating congee in my life! I don't even have an idea what it tastes like, it just seems so bizarre to me, to have rice cooked to the mush degree.
I should try it out, it will probably be a new experience to me. Thank you for the recipe!
Thanks for the tip with knowing If the chicken is cooked! I feel like I’m always cutting to check
Yummy. I also like the version with all kind of meat, chicken, pork, liver, fried garlic and peanuts. My mouth water just thinking about it.
I already knew different 3 different types of this recipie! this will be an added one! tho we also use sweet rice/long rice combo it really makes some difference ^_^ thank you so much for sharing this one will be a collection for my own recipe cause i love Congee in all versions ^_^
Drooling right now!
Marion, when do you ever NOT have a couple tricks up your sleeve?! 😉
I adore you, your channel, your amazing recipes, and (most especially) your lovable mom!
Aw thank you so much! Yes my sleeves are very full LOL
I eat this EVERYDAY ALL-DAY, with a squeeze of lime!! I make huge batches.
I’ve been watching these videos in managed isolation and I cannot wait till I’m out and can try making these dishes.
Nice and simple recipe thanks. Just couple of things I'll do differently will be to add more liquid and to deep fry ginger or garlic as condiments as I can never eat raw ginger.
20 years+ living I just knew this is called rice congee haha I always say it rice porridge in english. I love this meal so much!!
YESSSS!! BEEN WAITING FOR THIS!!! You’re the only channel that i follow recipes from and they always turn out super yummy (pho, laksa, fried rice, dumplings, french onion soup, soto ayam etc) 😋😋😋 i’ve been wishing for a rice porridge recipe so CAN’T wait to make this! ❤️💕
If you want to see different varieties of congee/chao, check out Boriville's channel. She's southern Vietnamese and has made them from chicken, pork, fish, beef, organ meat....but just don't add the sugar (that's such a southern Vietnamese thing to add sugar to pretty much all the savory dishes).
@@doodahgurlie Thank you!! will definitely check them out! :)
@@stephabobepha No problem, in the youtube search bar, type in "Boriville chao". It should bring up all the varieties on her channel.
Marion’s voice is chicken soup for the soul
We filipinos have another version of congee called Goto, where we use Ox tripe instead of Chicken, which we call Arroz Caldo. Good to eat on a rainy evening 😋
This made me sooo hungryyyyy 🤤🤤🤤 I will try it soon 🥰
Reminds me of our chick and rice, of course, but the rice being cooked so well, as you say, like porridge, is wonderful. And your house is lovely, by the way.
Marion, Huge fan of all your recipes! I am so low tech, have several of your recipes written down and are used on a regular at our house. I am in Canada, bring your products to us - please!
So happy you've been enjoying my recipes! Hope to have my products available in Canada one day soon!
If you can’t find broken rice, just blend the normal rice with food in the food processor for a sec or 2 😅, I have also seen ppl using hand stick blender when the rice is cooked.
my vietnamese mother approves of this recipe ❤️
Can this be kept in the fridge and reheated? Looks delicious!