🍲 Dad’s SOOTHING Century Egg & Pork Congee! (皮蛋瘦肉粥)
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- Опубликовано: 29 июн 2024
- Use code MADEWITHLAU130 to get $130 off plus free shipping on your first Green Chef box at bit.ly/3IJuPDa
Watch Daddy Lau teach us how to make century egg & pork congee. I can personally vouch that my dad's recipe is super quick and still delicious!
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🍴 RECIPE + INGREDIENTS🍴
Check out our blog for an adjustable list of ingredients and step-by-step videos:
madewithlau.com/recipes/centu...
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🍳 COOKWARE WE USE/LOVE 🍳
- Electric Burner: geni.us/electricburner
- Non-Stick Wok: geni.us/nonstickwok
- Carbon Steel Wok: geni.us/carbonsteelwok
- Non-Stick Pan: shrsl.com/305jb
- Carbon Steel Pan: shrsl.com/305j9
- Stainless Steel Skillet: shrsl.com/305j8
- Cookware Set: shrsl.com/305j7
- 8 Quart Pot: shrsl.com/305j6
- Cookware Collections: shrsl.com/305j5
- Pan Protector: shrsl.com/305j0
- Carbon Steel Seasoning Wax: shrsl.com/305iz
🔪 KNIVES WE USE/LOVE 🔪
- Dad's 40 year old Chinese Chef Knife: geni.us/dadschefknife, geni.us/Vtjn
- Chef Knife: shrsl.com/305is
- Santoku Knife: shrsl.com/305iu
- Starter Knife Set: shrsl.com/305iw
- Sharpening Stone Set: shrsl.com/305iy
👨🍳 KITCHEN ACCESSORIES WE USE/LOVE 👨🍳
- Magnetic Knife Strip (storage): shrsl.com/305j3
- Cutting Board: shrsl.com/305j2
- Instant Read Thermometer #1: geni.us/bluetooththermometer
- Instant Read Thermometer #2: geni.us/wirelessthermometer
- Food Scale: geni.us/ourfoodscale
🍜 DAD'S SPECIAL INGREDIENTS 🍜
If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil: geni.us/bPkD
- Handcrafted Soy Sauce: bit.ly/handcrafted-soysauce
- Light Soy Sauce: geni.us/h5GrZ
- Light Soy Sauce (Handcrafted): bit.ly/premiumlightsoysauce
- Dark Soy Sauce: geni.us/VIgg0
- Dark Soy Sauce (Handcrafted): bit.ly/premiumdarksoysauce
- Rice Cooking Wine: geni.us/ZHJK
- Premium Oyster Sauce: bit.ly/gfoystersauce, geni.us/BplS8
- Chili Oil: geni.us/DX1vm
- Hoisin Sauce: geni.us/lmBz0
- Chicken Bouillon: geni.us/2Eu7CU
- Shaoxing Cooking Wine: geni.us/M93Zer
Options for Vegetarian Oyster Sauce
- geni.us/evyhI
- geni.us/nf17
Options for Gluten Free Oyster Sauce
- bit.ly/gfoystersauce
- geni.us/C9ABB
Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
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🔗 LINKS MENTIONED 🔗
Chasing a Plate - Thomas & Sheena: • ULTIMATE Hong Kong STR...
Chinese Cooking Demystified: • Three ways to enjoy Ce...
Countryside Life TV: • Market show, Have you ...
gobetweenfilms: • Growing Rice - Jiuxian...
HappyCat.黑皮猫: • Indulge in this thick ...
Home Grön Homestead: • All Things Duck Eggs: ...
Max McFarlin: • DELICIOUS congee at Fa...
Thai Girl in the Kitchen: • Thai Spicy Basil Stir ...
The Late Late Show with James Corden: • Spill Your Guts or Fil...
YK kitchen • 歪茄: • [ 三色蛋上湯莧菜 ] 風味獨特的皮蛋，鹹...
刁一拾Diao Yishi: • How to make/eat Centur...
Made With Lau (Chicken Congee Recipe): • 🍲 The Perfect Congee ...
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⏲ CHAPTERS ⏲
00:00 - Prepare rice
01:19 - Prepare dried scallops
01:51 - Start congee
03:00 - On congee
03:57 - Mince & wash pork
06:32 - Marinate pork
07:46 - Prepare garnishes
08:07 - Prepare century egg
08:19 - On century eggs
09:15 - Continue congee
10:36 - Add pork
12:04 - Add century egg
12:22 - Transfer congee to bowl & garnish
12:39 - Meal time!
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💛 OUR FAMILY 💛
Learn more about the Lau family, and why we started this channel + blog:
madewithlau.com/family
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🎵 OTHER CREDITS 🎵
Produced by Randy Lau, Grace Phan-Nguyen
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music - chll.to/49e6fa9c
Copyright Chillhop Music - chll.to/4ca8cc15
Use code MADEWITHLAU130 to get $130 off plus free shipping on your first Green Chef box at bit.ly/3IJuPDa
Join the Canto Cooking Club - bit.ly/3YfGzES
Thanks my grandma made jook with ox tail when i was a kid and wanted a recipe, appriciatw the great start
Mid-Westener here! 🤚I want to thank you and your dad for making this video for all of us. I finally made it today and it is delicious. I put too much meat in mine but I will do a better ratio next time! I am Caucasian and have had many German/French/American dishes growing up. Because that is all my family knows. I have always loved Asian cuisine and it is very hard to find a restaurant that even makes Congee. Congee was a dish I had always dreamt of being able to enjoy. Now that I am 30, I am making more and more dishes I have always wanted to try. This was awesome and very wholesome for me. Thank you again! ❤
That’s amazing you are open minded and willing to experience a variety of cuisines :) I hope your congee turned out amazing. Ps I am also a midwestern Michigander 🤚
Don't Midwestern people hate everyone who isn't white and blonde
@@Poopyduckling9999 this comment made me lol. I find a lot of Midwesterner’s to be super nice people once you get to know them. And a lot of people you don’t know as well..but yeah, racism is definitely an issue 💯
To make cooking rice porridge easier, you should think about get a "fuzzy" rice cooker.
How did you solve the problem of not having a Chinese wok in your kitchen?
Omg their village dialect at the end. Man. Listening to them speaking in canto brings some sort of nostaligc comfort for me 😭 loved this video of what was such a "common" food at hone growing up!
Yes, the Toisan Wah spoken at the end was the icing on the cake. Now I know what the 13th means!
Growing up in Hong Kong, different restaurants prepare this differently in terms of the meat. Some places prepare it like it's shown here, but plenty of other places will cook a pork shoulder in a salted brine with some seasoning (I am guessing similar to 卤水 but without the sugar and the soy sauce), then shred it after cooked. Sort of like pulled pork in American cuisine. Then they will add the already cooked and seasoned pork to the congee, together with the egg, heat up, then serve.
Also, if you get the century egg (why was it ever translated to century egg when the words literally mean "leather egg"??), it's actually easier to cut with dental floss or thin kitchen twine because a good century egg will have a gooey, soft, yolk, making it messy and difficult to cut with knives.
The most common translation mistakes from The Western world are due to incompetence, ignorance of cultural context and over-reliance on machine translation.
So happy to see a RUclips channel sharing Cantonese dishes with an ABC translator 👏👏👏👏👏👏
Just to let you know that your dad is a great cook. I always learning Cantonese food since my grandparents were originally from Guangdong, China. They came to Malaysia since 1920s. It's fascinating to learn it much more from your dad. I do recommended this channel to all my family and friends when ever they want to cook Cantonese food. I'm glad to come across your channel and I personally would like to address your dad as my Sifu too.
I love eating this congee. Yummy! 我喜歡吃這款粥加油條當早餐。😊
好多謝您嘅支持！老劉祝福您同家人平安健康！多謝🙏！
Omg, I LOVE that you share traditional Chinese recipes in such a accessible and fun way. This brings back so many nostalgic memories. Your dad is a hero for sharing his take on these recipes!
Totally agree 🤗🥰
One of my favourites and all those secrets..thank you.
Love your dad so much and he reminds me of my grandpa. I love that the videos are a blend of Cantonese and English!!!Growing up, my grandpa taught me so much about cooking and he also ran a Chinese restaurant. Thank you for bringing culture, joy and your family to so many!!!
Thank you for this channel for explaining everything in specific detail! I grew up with little understanding of certain ingredients that my parents and grandparents used for these recipes. This channel feels like an archive of history and nostalgic meals. Thanks to these videos, I feel like I can make these traditional dishes for future generations to come.
The preserved duck egg flavor maybe intense for some people,but i absolutely love it with jook it is so good !
Never knew it tasted intense for some people, I just always thought it tasted good lol.
Century Egg is Best with Black or Red Vinegar.
Can someone describe the taste of century eggs pls
@@kaychua1262 I have never in my life had black or red vinegar,with thousand yr old preserved duck egg before…I will give it a try!
@@sansajune8004 That's a really difficult thing to do, maybe google will have some suggestions. Texture is easier to describe than taste, the texture of the egg white (black) part is jelly-like, the yolk texture is reminiscent of the eggs in ramen.
Thanks for the tips on making congee, 1) add a bit of oil to the rice for a silkier finish, and no crust on the bottom of the pot, 2) bring water to a boil before adding the rice, 3) don't over stir to avoid a crust, 4) whisk the congee after 30 minutes to cook faster. Love these little nuggets.
Thanks so much for the tip
Just wanted to say, the whisking hack is a GAME CHANGER. The texture turned out great.
Thanks for sharing this recipe!
Beautifully done Lau family! I can't think of anything more comforting than a lovely congee like this. Thank you so much!
Awesome tips to making congee the short-cut way! I followed and made some other recipes with great success. Daddy Lau’s really an amazing teacher! Thanks to the whole team for creating Made With Lau! Looking forward to more recipes and tips!
Thank you, Daddy Lau for the congee hacks! I’ll be sure to let the water boil first before adding the rinsed marinated rice. And whisking to break up the rice grains is a genius move! Btw my mum’s version of peh tan chok uses shredded chicken, century egg and dried bean sheets (aka tofu skin) for added texture.
Damn, I gotta try the tofu skin for my next batch! Thanks for the idea!
Jook is my comfort food. I make it when I’m feeling under the weather. In fact, I had ginger chicken jook yesterday. I used to be super self-conscious of eating Cantonese food growing up, but as I’ve grown older, I’ve learned to cast off other people’s yuck to embrace my yum.
Joke
I work as a home care nurse. One of the families I worked with was Vietnamese. Grandma (I even called her that) used to serve me breakfast right along with the family just about every morning. One of my favorite things she made (after her amazing chicken pho) was congee with century egg. I'd never had century egg before, or congee for that matter, and actually thought it was mushrooms until I noticed the yolk. It was so good! She used a lot of black pepper in hers. I can't remember, but I think the meat was chicken. I don't work with the family anymore, and I dearly miss Grandma's cooking.
Omg I was actually going to request this because it’s my favourite!! I could have asked my mom but these videos are great when I forget how to make something. I’m so excited I’m going to make this tomorrow. Thank you for making these videos
I love this video so much, it hits home and makes me miss my late grandma a lot. She used to always make this. And we were immigrants from Guangzhou
Love your dad even after retirement he can teach us how to make genuine cantonese dishes. cherish your dad, cause he did all this...for YOU.
I just made the congee following Uncle Lau cooking methods..so yummy. Thank you so much 🙏🏼🙏🏼🙏🏼
Love your video!! Thank you Daddy Lau for showing us how to make this congee, you are such a cheerful person.
Respect!!
Papa Lau's way of teaching is by far the easiest way for me to learn and retain the information. I absolutely love congee but no one in my family makes. So after watching your chicken congee vid, I'm probably the first to do so. And my first try was great! Every step of the way I hear his "don't stir too much" and "put it in medium fire" and "let it be" 😆 Cooking is intuitive, and sometimes I have to add more water, or put less rice, etc. Which is what makes the "how's and why's" important. I'm gonna do my best to make even better congee. Thank you to your family 😋🤗
I love everything that your dad cooks. They are really healthy and delicious 🤤 😋👍👍👍👍👏🏻👏🏻👏🏻👏🏻👏🏻
My lesson for this decade: use pliers for dried scallop. Why didn’t I think of that???? No more avoiding the use of dried scallops! THANK YOU DADDY LAU!!!
I hope you all create a cookbook!
Love the little bit of Taishanese at the end of the video. Reminds me of my departed parents. Miss hearing that. Thanks, Lau family!
Me too!
Yes! My peoples
I luv everything about this series, genious!
Great recipe! I cook a rice porridge for my parents often so I'll try the special technique you shared. Hope to try this recipe with pork too 🙌
I love this family ❤️ I’m having congee with century egg right now! Yummy 😋
Made this for my bf's family and they loved it so much! They said it tasted like the ones in the restaurants! Thank u so much💕
Love that your parents speak Toisan at the end!! ❤️❤️
Love your RUclips channel so much. Love the mix of the Chinese and English and the occasional Toisan.
Thank you for sharing this recipe!! This is my absolute favorite congee. So excited to make this at home
Omg my favorite Cantonese chef is back at it 😍
This is a favorite of mine. I’ve never made it on my own. I look forward to making it with the help of this video.
Porridge is the comfort food when feeling under the weather. Simple ingredients but delicious. Your dad is a terrific chef who adores his family.
My favorite congee! Thank you for the recipe - I've never seen this method or the method with the pork. I will try this next!
Much love and many blessings to your beautiful family.
These are my favorite memories with my departed parent. Cooking, laughing, eating, hugs.
thank you for posting this, this is my favorite congee!!
Can’t wait to try this 😍不停地搵好食的皮蛋瘦肉粥的食譜🙏🙏謝謝🙏
Found some pei dan last week in Germany and was sooo excited. Made the congee tonight and it turned out soo well, must say though, the lady in the shop was totally confused with a foreigner getting excited about the eggs. Thanks for the recipes, tried several already including the Char siu and am so happy to have found your site. This is a very happy Hong Kong (German) girl now
Thank you so much for sharing, this was so heartwarming!!! ❤️❤️❤️
My all time favorite congee! Thanks
Yum! Thanks for sharing! This is my favourite!
Lau fam shout out from the Bay Area. Just made it and it came out legit. Love how you are spreading the Canto culture. Keep it up
I absolutely love pork and egg congee. I cook this for my family whenever someone is sick. Alongside phở it is our comfort food. Seeing a master chef make it is a privilege, thank you. I will adopt chef Lau's techniques for my next pot of congee.
I love learning about the recipes and techniques. I love your family and the shared stories. 💝🙏💝Thank You for sharing your experience with all of us. 💝🙏💝
This has always been my favourite congee, excited to try making this recipe at home!
Also, definitely going to try that genius whisk trick - my kids are congee fiends as well and whinge when it's taking too long to cook 😆
Made this recipe! It's fantastic! Classic dish!
I LOVE jok! THANK YOU for the lesson!
I love your videos! So simple and easy to follow. Any plans to come out with a cookbook?
omg i learned something new, never knew we can add oil to the rice to make it silker! congee is such a comfort food, (not just when you're sick)
Always enjoyed watching this channel, but today was really a surprise 😂
Haha we love that you're showcasing food from all around the world! And so jealous of all your traveling 😤
💝 your dad’s great tips!
Made with prawns, fish paste boiled duck egg, garlic chives and chili sauce garnish.. amazing 🙏🏻
My favorite jook growing up. Ever since learning about the whisk trick from the chicken jook video, it’s my forever trick. Love how I can easily make a huge pot of jook in about 30 mins! I’m toisan too and the language brings back so many memories. Love it how I understand everything. I feel like I’m part of your family!
Me too! Both my parents are gone now but it’s really sort of comforting to hear toisan. 🥰
Only Daddy Lau has a pair of cooking pliers. Absolutly Brilliant!
I love this dish! I was just telling my sister how much I miss this
my favorite comfort food, love this channel!
I made it with this recipe... it was really good! Thank you!
I love this family!
30min congee! I'm so in for trying this!!!
Thank you for this wonderful recipe!!!
Favorite congee 😍 best comfort food in winter 👏👍🏻
期待已久。小弟最喜歡的粥。劉師父講解清楚易明。賞心悅目。
非常感謝您的支持和讚賞！老劉祝福您闔家平安健康！生活愉快！
My faveee congee! Need to try the whisk hack next time.
Thank u for sharing your recipes. Please share more home cooked chinese dishes. ❤️
This is my favourite congee to eat. I ask my mom to make it all the time! So delicious
So heartwarming to see such a passionate chef share his authentic recipes! Thank you Chef Lau! This is my all time favourite and it reminds me of how my grandmother used to make 'pei dan zhuk' for me. I also seldom hear people say 'hek' to mean eat in Cantonese. Its how my dad's family would say it - can I ask where you are originally from in China?
I always love eating congee when I'm not feeling well or it's cold outside which is a majority of the time in canada. Congee is soothing and delicious
Thanks for the tips! The whisk and using the rice water in the garden!
GREAT recipe! Perfect!!!
My favourite dish. Thanks for sharing.
gotta give it a try, thanks for sharing as always !! :)
My absolute favorite!!!
Your parents sound so much like my moms side of the family and the dialect just sounds so naustalgic and warm☺
And this recipe is exactly how my family would make it
Just made this & I love it
Love congee with century egg... hope you can share recipes using century eggs... 😊
I used the whisking method to make pork porridge , it was a big HIT ! Thanks for sharing
I just prep for our dinner and it was so delicious. thank for sharing,viewer from Singapore
Thanks for sharing this recipe 🌈
Looks good! We wanna try this. Thanks for sharing.
Hope we can stay connected.
Tried this and was delicious!!
Congees are my favourite!! Seafood especially🥰
What a beautiful family!
One of my favorites! I like to boil the cut egg pieces for 5-10 minutes so the flavor melts into congee, but that’s a personal preference. 😋
I loved the whisk trick, really made the texture divine! Another "trick" I've learned from reading a bunch of recipes about this is to wash the rice the day before, then put it in a plastic baggie and stick it in the freezer for a night! Makes the cooking process faster c:
This style of jook has been a staple for me for at least 60 years. My mother made huge pots of it for our family. I like to add diced pickled mustard root to add a bit of crunch and saltiness to it.
一家一起拍片實在太溫馨可愛！非常喜歡你爸爸的教授和你們一家人的分享。
我超愛皮蛋瘦肉粥！Love from SEA.
非常感謝您的支持和讚許！老劉衷心祝福您闔家健康快樂！
Beautiful meal Beautiful family rich heritage. I'm binge watching and learning how to shop next time I'm in an Asian Market
Fascinating!
Thank you for time saving trick. 😋
I just made this last week .. but forgot how much rice to use. So, I cooked congee with 2 cups rice for 2 people 😅🤣 Never again
Wow I cook this porridge alot, thank you for the whisker tips, this is extremely helpful especially when cooking camping food you need to limit the gas usage.
LOOKS GREAT!!!!!!!
Excellent work !
Awesome recipe and your dad does such a wonderful job explaining everything. Love the video is spoken in Cantonese which makes it so authentic. I do have a question regarding the difference of preparing the rice in this video versus the chicken congee. What is the reason for soaking the rice in a small amount of water and oil after washing where as in the chicken congee was just washed and drained?
I had dinner an hour ago. Now I am hungry after watching this video. 😁✌️ Century egg is nice but I like Congee with bits of roast ducks or crispy roast pork. Uncle Lau's trick of whisking the rice is spot on, plus it made the Congee super smooth.