🤤 How to Make the SILKIEST Congee Base!
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- Опубликовано: 22 май 2022
- The key to a good Chinese rice porridge is the silkiest, smoothest congee base 🤤 Daddy Lau explains the vital steps to getting your congee nice and fluffy ☁️
Our full congee recipes -
Chicken Congee: www.madewithlau.com/recipes/c...
Century Egg & Pork Congee: www.madewithlau.com/recipes/c...
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Chicken Congee recipe video - ruclips.net/video/t2SahnNVULA/видео.html
Chicken Congee printable recipe - www.madewithlau.com/recipes/chicken-congee
Century Egg & Pork Congee recipe video - ruclips.net/video/qPQ8Dr5XgS4/видео.html
Century Egg & Pork Congee printable recipe: www.madewithlau.com/recipes/century-egg-and-pork-congee
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omg finally an easy recipe I can follow without burning down my kitchen 😭
And you can actually use it as hot pot base soup!
If you really wanna burn down your kitchen in style get a wok burner. Damn rocket engines
Edit.
I burned down my kitchen.
Hahah you can do it 🤣
This is a treasure for people like us!😂
I go to the market once, maybe twice a month. Ever since i found Cooking with Lau i can never seem to keep enough rice in storage. Thank you.
You gotta buy the 20lb bags and put the rice into large containers and put it into your storage room. It lasts for months that way
Note that the cup that Chef Lau used to measure rice is not the same as U.S. measuring cups. The amount of rice needed is about ¾ of a U.S. cup.
OK noted. But… If he is using the same measurement for water then we still have the same 8 to 1 ratio. All good
Yes it is. I have the exact same one. You're new to English or what?
It’s still right. 1 cup rice 8 cups water
@@terrelljustis He uses a 𝙙𝙞𝙛𝙛𝙚𝙧𝙚𝙣𝙩 measuring cup for rice than for water, so the ratio of water to rice is 8:¾ by volume.
If you use an 8:1 ratio the result will still be porridge, just not the same consistency as Daddy Lau’s recipe. Your choice.
@@sinahaase9923 By 𝘃𝗼𝗹𝘂𝗺𝗲 the ratio of water to rice is nearly 11:1. (To be precise, it is 10⅔:1.)
I adore your Dad!
My first attempt at making congee and I used this recipe.
I measured a quarter cup of rice and it filled a large bowl that I could have three servings with!
The whisking really worked like a charm.
I used up some leftover grilled chicken. Used the bones and carcass to make a quick broth then followed the rest of the recipe instructions.
I have been experiencing gut issues and hopefully this will help.
Thank you Lau and family ❤️
One thing I learn about making rice congee from my late grandpa care taker :
- 1 scoop of fresh cooked (normal) warm rice
- 1 glass of hot water
- half spoon of salt (optional)
Put them all together on a blender/food processor, rice congee instantly ready to serve. With/without toppings as you like.
@@daniel-jp1jj lol
No
I use a turkey carcass from thanksgiving. Yeah I don’t make it as often as I should. It does freeze somewhat well
😋😋😋 turkey broth
Using a whisk to cut down the cooking time and improve the base is genius
Wow! thumbs up to Chef Lau..He's the bomb! 👍 I've tried so many of your recipes...Delish and easy!
Life changing tips. Thx
Just made this and it totally works. The whisking really does cut the cook time in half
YESSSS I can't wait for tomorrow.
Just made this for the winter storm in the Midwest. Thanks Chef Lau
I'm Indian and there is a dish similar to this here , it's called ' ' kanji ' pronounced the same as congee , and we drink /eat it when we need something that is light , easy to digest .
It isn’t ‘similar’ but more like a fact. That’s where the term “congee” derives from.🎉
I just made this and it is delicious!!! Loved cooking along with your Dad!
That's how I might cook rice for rice pudding. Yum!!! Butter, sugar, cream, vanilla extract and a little lemon. Top with coconuts.
Good show ! I need to learn !thank you “Cook with Lau “
In Vietnamese culture, you can eat congee with sugar, if you're sick. Or with ground pork, scallions, fried shallots, & fish sauce.
This will replace my risotto recipe.
Thank you so much for sharing and much thanks to your father for his demonstration.😘❤️
Made this for my son when he was sick. Made the mistake of halving this recipe. It was so successful that my son ate it all and I ate a sandwich.
Yummy my favourite porridge i will cook yes at last. Thank you sir
I made this today exactly as how it’s shown. I will never buy rice porridge from the store ever again!!! 🥳🥳🥳 Super yummy recipe! Thank you!!! 🙏🙏🙏
I loved eating this on sick days and thanks for the trick of whisking it 2-3mins
My comfort food. Learned about it from an old Shaw bros film and it’s absolutely fantastic to snack on like chicken noodle soup or goulash.
I seriously use this base anytime i feel sick❤ the best
Made it for my mom today with a light cold. She loved it a ate a decent amount!
Hello big fan! Can you do a video with your dad that explains the difference between foods that are yeet hei ( like fried foods) or leung foods ( like bitter melon)
Your "Buy Super Thanks" is covering 1/2 the translation captions.
thank you and your dad so much
I got an upset stomach today and my head was about to burst
then I remembered your video, decided to add a lil bit of carrots and potatoes to it, salt and pepper
gonna say wasn't happier than this for a very long time
As a Kurdish my mom used to make this for me when I was sick it was so delicious it was to die for 🤤
Ohh, even Indian have congee called kungee with the same ingredients with maybe season with black pepper and curry leaves or with little dal and haldi.
Tq uncle..im from Malaysia..
Love ur video..
We have a similar version is west bengal India. We top it with clarified butter/mustard oil/salted butter and sides are soft boiled egg and potato and add salt
What rice do we use? Much appreciated.
In the Philippines we call it lugaw
I’m eating this recovering from mild food poisoning cooked in egg drop soup and it is so flipping good! Praise God!! 🎉
Add in 4 teaspoons of miso paste too and WOW
This is how my grandpa always makes congee whenever me or my mom felt unwell...
It's really good cooled enough to do it like tamago kake gohan.
Nice
When I'm feeling lazy I just take some left over rice, put it in a pot with an appropriate amount of water, and just use my Immersion blender to blend it all up lol
any thoughts on using frozen rice?
I cooked some rice last night with intentions for tonight 😋 😊🌻🍚✌️
What rice are you using?
Can you use jasmine rice?
Can you boil the rice in chicken stock for more flavor?
What kind of rice does your dad use? Sticky rice or ordinary white rice? Long or short grain?
So when you are done whisking it for 2 to 3 minutes is it supposedly done all the way? The reason I am asking is because mine looks like it probably has more liquid than it should to be done...shoukd all the liquid be evaporated into like a gel?
What type of rice is it?
You saved my life
Tbh just rice and water boiled makes a good congee
@heyyo3746
That is how it was served to me in Shanghai, but with many toppings on the side.
I always eat this with dried mini shrimps soaked in soy sauce when i‘m sick. Its so good
Didn’t know stirring causes sticking. Will try to be patient next time
What rice do you use? Jasmin or
this dish has good medical properties if you are constipated. It's loaded with fiber making it easier for stools to pass. I eat this every single day for Breakfast.
Any tips for using brown rice to make congee for an even healthier option? I’ve made it a few times but it is THICK no matter what, can’t get that silkiness.
Not the poster but maybe you could freeze the uncooked rice. Wash the rice first then freeze it for 8 hours. I heard many people had luck with that 😅
I first soak brown rice in water (warm to hot) until I think the rice expanded (at least 2 hours for me). Then I put it in freezer so it cracks the rice when boiling them later. When cooking it, I use more water for brown rice congee then normal congee (like instead of 1:8/10 ish I do 1:13/15).
Another shortcut, cook brown rice like really soft steamed rice + more water, then boil it with boiling water.
These are just personal experience... they may not be the best ways.
I made this exact recipe just now for my kids’ breakfast and it worked perfectly 😊thank u very much! I just wonder, why do the other recipes say to cook 50 min? This one was perfect. Is it the whisking??? I dunno, anyways thank u very much and thank u to your dad!
@sinahaase9923
Yes, it is the whisking. On the website it says “If you don't have a whisk, you'll need to cook for another 10 to 20 minutes.”
My mom always kinda roasts the rice grains first before adding anything else, the rice doesn't get any brown or anything, but it does get whiter. Is there a reason for doing/not doing this?
I know this is probably not the exact answer your looking for but, each house has their own recipes/techniques for making food, some people do what others do but some don't. I think that's quite a logical answer..
@@itsrinny3007 how do people decide to do/not do what others do?
@@WanderTheNomad well, I can't really explain it, let's use Jack as an example, jack has a cooking technique that's his used too/comfortable with, then he might prefer that method than others
@@WanderTheNomad and with cooking you need experience, you do different methods/techniques and see what's best for, and im also not saying you can't use other methods ofc.
@@WanderTheNomad It's also "regional"; subtle differences (number of times to wash ingredients, differences in ingredients, length of time, etc.).
Example: Though my mom "taught" (more like I watched) me how to cook, I've made changes because of my palete and/or my growing up in the U.S. vs. China).
So, congee is basically like rice cereal, right? I could see it with sugar and cinnamon and milk. I don't know if I'd like a savory version, but who knows! Very nice cooking technique.
This is the salty way,chicken with rice😅 if you make it sweet it can be a delish dessert too, like rice pudding. etc
@constantcompanion
Congee is not the same texture as cream of rice. Cream of rice has smaller particles that are firmer than cooked rice.
in india we say it as ganji, once a day we will have it. its good for gut.
I should've watched this earlier cuz I've been cooking this congee for 30 min already 😅
How many servings does this make? I want to try it but there are many people at home so I must get for everyone XD
I like to add ginger my congee
does the kind of rice matter
Rice porridge
Congee + youtiao. 👌
It would be nice to put century egg on that.
my mom used to make this whenever I was sick as a kid. just put some soy sauce 👌
That's why mine doesn't work. I dont put enough water. To save time, I cook mine in pressure cooker. It's just that my pressure cooker is too small so I could only small amount at one time
Imma add century egg in mines
Family secrets right now
I dont know whats rice prridge, so its just lugaw low
Did the rice turn into grits?
Yes
Any mallus watching this .. we call this kanji😅
粥底～～～～
The ad is blocking the subtitles and I can't understand your dad :(
What how?
I like to add raw beef at the very end.
I personally use pork neck bones, after lightly roasting them
First time i made this, i added Tilapia and frozen peas in the final five minutes. maybe a couple teaspoons of salt as well.
Show me tomorrow? TH
Machaa ithu kanji 😂
can't save this video...
I was able to...
If you go into your RUclips history, click on the three dots on the shorts, it should give you an option to save the video.
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Congie is the most unhealthy part of chinese cuisine
Over cooked rice
Bruh congee is literally that