So, have you ever tried adding whole grains or beans to your congee? Don't forget to sign up for Grain and Bean Guide - chineseherbalpantry.com/grain-bean-guide/
Hi. I love your channel. Thank you for sharing your wisdom. I completely believe you. I was healed by Chinese medicine and food a hundred thousand times. I am alive because of Chinese Medicine and love.
This is awesome! Thank you for this experiment! One thing I do when the instant pot leaves the broth clear, is I can take a bit of the beans/rice foods (not all of them) and I take most of the liquid and blend them quickly in a blender to get a thicker liquid and then put this back in with the beans/rice that I didn't blend. This makes a nice thicker broth using only some of the original ingredients to thicken!
@marnierehn, thanks for sharing this tip! I actually originally did talk about this extra tip but the video got too long that I had to remove the extra tips section! I'm so happy you brought this tip up! Thanks so much!☺️
Hello Shirley, your channel is just the best! Thank you for doing this videos. Im a naturopath who always search for information about Chinese medicine especially food and plants and your channel helped me a lot!
@TrutheTeller , so lovely to meet you here! We are kind of in the same field - all about herbs! Thanks so much for your kind words and it is wonderful to hear my channel has been helpful for you! Not sure if you would be interested to dive deeper in Chinese herbs. My online course is coming soon , likely by end of May. If you like to know more, you could consider joining the waitlist - chineseherbalpantry.com/herbal-holistic-health-course , so you'll receive more information when the doors open. There were a number of TCM practitioners took the course and found it is quite helpful as I teach herbal recipes, it's something the standadrd TCM course doesn't teach much. I'm also curious if it would be beneficial for naturopath too. Don't hesitate to drop me an email (hello@chineseherbalpantry.com ) anytime and we shall chat if it is right for you. Nevertheless, keep in touch here 😊
Thank you Shirley, that was super interesting and I learned a lot. I’ve only made the rice version of congee and now I have the inspiration to make a whole grain and legume version. I’ve tried different cooking methods but always find the 3 hr version on the stove in the cast iron pot trumps in taste, texture and enjoyment 😊
@CarolineTaylor , my pleasure! So glad to hear this video has been helpful and inspired you to try incorporating grain and bean in your congee! Yeah absolutely! Cooking for long hours on the stove, though time consuming, does make a huge difference! Modern technology can't beat the effort we put in crafting nourishing food 😊
Shirley! Thank you for making this multigrain congee! I learned so much! I loved the original congee video and now I can try making congee with other grains and pulses. I agree, I think I would prefer the stove top congee too for its thickness. If you decide to make a third congee video, I would love to know what is in the 8 treasure congee and the health benefits there. Thank you again!
@Everythingelse , my pleasure! Hope you'll enjoy the congee with other grains and beans too. Thanks for the suggestion! 8 treasure congee is kind of on my list but not in the near future as I wish to make videos with other topics too 😊
Great video👍 I made porridge using Mogami 8 Blended Whole Grain Rice before, I did not like the texture. This time, I tried 1 cup of brown rice, 1/2 cup each of Job's tears and red rice in the IP. After extra 15 minutes of medium sautee mode and stirring the bottom carefully. It has the same consistency of regular white rice porridge that I grew up with and healthier.
Hi Shirley, I'm enjoying your videos and finding them very informative. What are your thoughts in using a slow cooker? I have used the electric pressure cooker or rice cooker for rice congee but prefer the texture of the slow cooker.
Thanks. Did you boil the water first,before adding the beans and rice to the instant pot? If not,maybe this would make a difference in the texture/taste....or cooking a bit longer,too?
@EdCat, yeah I did boil the water first! Thanks for sharing this tip too. Sorry if the video isn't clear enough on this. Or maybe you could also do this experiment to see if there are diferences in two cooking methods. But yes, I think if I leave it in the instant pot longer, it might get closer to the traditional cooking. I would love to hear how you go if you do give it a try!
Shirley i just had vegan white rice congee. I only use simple ingredients green beans carrot n tofu. Can you pls tell me if i shld add some red dates for more nutrition?
@evergreen , it really depends what you want to achieve with the congee. If you like it to be more Qi-tonifying, yeah adding red dates will help. It also depends on other foods you take, and if you prefer your congee to be savoury or sweet (adding red dates will make it sweet).
@YinSiew , yeah you can use slow cooker to cook congee. I haven't tried comparing the results. I think it might be closer to the traditional cooking than the instant pot. Let us know what you find! 😊
@AuroraPang, in TCM, we don't usually if a food is good or bad but it is more about if the food is suitable for you at that particular time or if you have other signs and symptoms. As for glutinous rice, it is in the guide I created . You can sign up it here - chineseherbalpantry.com/grain-bean-guide/
@Krystal, even if it is all year summer, our body constitution still can be different from others - such as if we are more prone to 'heat signs' or if we might still feel cold even if the weather is hot. It also depends on other factors such as your lifestyle, if there are other symptoms you are experiencing. If you want to learn mroe about 'heat' vs 'cold', I have an email series explaining it. You can sign up here - chineseherbalpantry.com/heat-vs-cold-chinese-medicine/
So, have you ever tried adding whole grains or beans to your congee? Don't forget to sign up for Grain and Bean Guide - chineseherbalpantry.com/grain-bean-guide/
Hi. I love your channel. Thank you for sharing your wisdom. I completely believe you. I was healed by Chinese medicine and food a hundred thousand times. I am alive because of Chinese Medicine and love.
@arttislocepeace, thanks for your kind words. I'm so happy to hear Chinese medicine has been so helpful to you. Welcome to this community! ☺️
This is awesome! Thank you for this experiment! One thing I do when the instant pot leaves the broth clear, is I can take a bit of the beans/rice foods (not all of them) and I take most of the liquid and blend them quickly in a blender to get a thicker liquid and then put this back in with the beans/rice that I didn't blend. This makes a nice thicker broth using only some of the original ingredients to thicken!
@marnierehn, thanks for sharing this tip! I actually originally did talk about this extra tip but the video got too long that I had to remove the extra tips section! I'm so happy you brought this tip up! Thanks so much!☺️
Hello Shirley, your channel is just the best!
Thank you for doing this videos.
Im a naturopath who always search for information about Chinese medicine especially food and plants and your channel helped me a lot!
@TrutheTeller , so lovely to meet you here! We are kind of in the same field - all about herbs! Thanks so much for your kind words and it is wonderful to hear my channel has been helpful for you! Not sure if you would be interested to dive deeper in Chinese herbs. My online course is coming soon , likely by end of May. If you like to know more, you could consider joining the waitlist - chineseherbalpantry.com/herbal-holistic-health-course , so you'll receive more information when the doors open. There were a number of TCM practitioners took the course and found it is quite helpful as I teach herbal recipes, it's something the standadrd TCM course doesn't teach much. I'm also curious if it would be beneficial for naturopath too. Don't hesitate to drop me an email (hello@chineseherbalpantry.com ) anytime and we shall chat if it is right for you. Nevertheless, keep in touch here 😊
Looks so delicious! Thank you for the information 😊
Loved it….thank you so much…great hearing the different properties of the beans
@terri, so glad to hear 😊
My first video. I want to learn traditional chinese receipes and their benefits from you. I am glad I found you. Thank you, Shirley.
@cavenavasagam, welcome to this community! I hope the videos here are helpful for you. Enjoy learning! 😊
Thank you Shirley, that was super interesting and I learned a lot. I’ve only made the rice version of congee and now I have the inspiration to make a whole grain and legume version. I’ve tried different cooking methods but always find the 3 hr version on the stove in the cast iron pot trumps in taste, texture and enjoyment 😊
@CarolineTaylor , my pleasure! So glad to hear this video has been helpful and inspired you to try incorporating grain and bean in your congee! Yeah absolutely! Cooking for long hours on the stove, though time consuming, does make a huge difference! Modern technology can't beat the effort we put in crafting nourishing food 😊
Shirley! Thank you for making this multigrain congee! I learned so much! I loved the original congee video and now I can try making congee with other grains and pulses. I agree, I think I would prefer the stove top congee too for its thickness. If you decide to make a third congee video, I would love to know what is in the 8 treasure congee and the health benefits there. Thank you again!
@Everythingelse , my pleasure! Hope you'll enjoy the congee with other grains and beans too. Thanks for the suggestion! 8 treasure congee is kind of on my list but not in the near future as I wish to make videos with other topics too 😊
This was excellent and informative. Thank you for all you share. Love and gratitude.
@JGav, glad that it was helpful 😊 my pleasure ☺️
Great video👍 I made porridge using Mogami 8 Blended Whole Grain Rice before, I did not like the texture. This time, I tried 1 cup of brown rice, 1/2 cup each of Job's tears and red rice in the IP. After extra 15 minutes of medium sautee mode and stirring the bottom carefully. It has the same consistency of regular white rice porridge that I grew up with and healthier.
@jc888, thanks for sharing! Yeah the 30 mins sautee does make a difference 😀
I love congee! Soothing 🙂
Me too! One of my favourite foods😊
Hi Shirley, I'm enjoying your videos and finding them very informative. What are your thoughts in using a slow cooker? I have used the electric pressure cooker or rice cooker for rice congee but prefer the texture of the slow cooker.
@patti, yes you can use the slow cooker if you prefer it and if it breaks down the grain and bean in a way that doesn't cause digestion issues in you.
hi Shirley, sorry I wasn’t sure how else to send a comment. Do you have any recommendations for interstitial cystitis.
Thanks. Did you boil the water first,before adding the beans and rice to the instant pot?
If not,maybe this would make a difference in the texture/taste....or cooking a bit longer,too?
@EdCat, yeah I did boil the water first! Thanks for sharing this tip too. Sorry if the video isn't clear enough on this. Or maybe you could also do this experiment to see if there are diferences in two cooking methods. But yes, I think if I leave it in the instant pot longer, it might get closer to the traditional cooking. I would love to hear how you go if you do give it a try!
Shirley i just had vegan white rice congee.
I only use simple ingredients green beans carrot n tofu.
Can you pls tell me if i shld add some red dates for more nutrition?
@evergreen , it really depends what you want to achieve with the congee. If you like it to be more Qi-tonifying, yeah adding red dates will help. It also depends on other foods you take, and if you prefer your congee to be savoury or sweet (adding red dates will make it sweet).
We need five of each everyday?
How about slow cooker? Tq.
@YinSiew , yeah you can use slow cooker to cook congee. I haven't tried comparing the results. I think it might be closer to the traditional cooking than the instant pot. Let us know what you find! 😊
Hi, Ma’am…..is this can be eat for breakfast?
Yes, definitely ! We eat this for breakfast too ☺️
What about glutinous rice? Is it Good?
@AuroraPang, in TCM, we don't usually if a food is good or bad but it is more about if the food is suitable for you at that particular time or if you have other signs and symptoms. As for glutinous rice, it is in the guide I created . You can sign up it here - chineseherbalpantry.com/grain-bean-guide/
How about all year summer?
@Krystal, even if it is all year summer, our body constitution still can be different from others - such as if we are more prone to 'heat signs' or if we might still feel cold even if the weather is hot. It also depends on other factors such as your lifestyle, if there are other symptoms you are experiencing. If you want to learn mroe about 'heat' vs 'cold', I have an email series explaining it. You can sign up here - chineseherbalpantry.com/heat-vs-cold-chinese-medicine/
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@stewartthomas2642 , I'm so happy to hear and thanks for the support! 😊
Hey ma’am diabetic n Uric said control remady share us pleas