???? The Perfect Congee (鸡粥) | Preserving my dad's recipe!
Watch Daddy Lau teach us how to make congee, a classic Chinese rice porridge dish. Also known as jook in Cantonese (as well as juk, zhou, and many other names), this is a staple of many Asian cuisines.
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???? RECIPE + INGREDIENTS????
Check out our blog for an adjustable list of ingredients and step-by-step videos:
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???? WATCH NEXT ????
- Mapo Tofu, Cantonese Style:
- Ginger Egg Fried Rice:
- Egg Flower Soup:
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???? THE STORY ????
Now retired, my dad has over 50 years of experience as a Chinese chef. Everything he makes is SO GOOD. You won't regret trying this recipe!
Congee / jook was one of my favorite things to eat growing up.
My parents used to make this for breakfast for me and my sister as we got ready for school, and they'd always have a week's worth of congee for us when we got sick.
The word congee was derived from from the Tamil language of Ancient India, kanji. In Cantonese, we call it jūk (which kinda sounds like jook), but there are many, many different variations and names for it across Asia.
Even though congee is commonly known as a rice porridge, it wasn't always the case. With thousands of years of history in China, congee was made with whatever grains were available locally: millet, cornmeal, barley, and etc.
Interestingly, in Chinese tradition, it’s considered a bad omen to eat jook on Chinese New Year.
When I asked my parents about it, my mom explained that in the “old old days, many people didn't enough rice to eat. Using relatively small amounts of rice, they made big pots of congee to make their rice last longer.”
She said that, “the rich ate cooked rice, the poor ate jook.” and that congee is not a high class food.
But, my dad quickly chimed in: “This is not true - if cooked with high-class ingredients, porridge is a high-class meal.”
Historical accounts show that congee was enjoyed across all walks of life, from emperors to everyday people.
It's also an ideal food for babies - my mom started feeding us congee when we turned 1, and it's certainly something that we'll enjoy feeding our newborn son very soon!
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⏲ CHAPTERS ⏲
00:00 - Intro
00:12 - Congee & Chinese New Year
00:39 - History of Congee
01:34 - Wash rice
01:58 - Boil water, chop veggies
02:35 - Prepare chicken
03:45 - Start boiling rice
05:32 - Cover pot & wait
06:27 - Whisk rice
07:16 - Start cooking chicken
07:58 - Add flavors, ginger
08:11 - Plate
08:54 - Meal Time!
10:04 - The meaning of “waaht”
10:36 - Mommy + Daddy Lau’s childhood jook
12:42 - Life in China
14:21 - Jook at restaurants, in China
16:44 - Mommy Lau & Baby Cam say bye!
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???? MY DAD'S SPECIAL INGREDIENTS ????
If you don't have access to an Asian grocery store, you can purchase these items on Amazon:
- Chicken Bouillon:
- Kikkoman Oyster Sauce:
You'll also need a whisk for this recipe:
Here are some of the other core ingredients my dad uses (but not for this dish):
- Shaoxing Cooking Wine:
- Kikkoman Soy Sauce:
- Kikkoman Sesame Oil:
- Chicken Bouillon:
These links are affiliate links, which means that if you use our links to purchase these ingredients, Amazon pays my family 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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???? OUR FAMILY ????
Learn more about the Lau family, and why we started this channel + blog:
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???? OTHER CREDITS ????
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music -
Copyright Chillhop Music -
Overhead Camera Rig built by P.Oak -
Chinese Subtitles by Wynee Pan -
FISH RICE PORRIDGE - CHÁO CÁ | Helen's Recipes
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???? How to Make the SILKIEST Congee Base! #Shorts
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:
Century Egg & Pork Congee:
#shorts
EASY LUGAW RECIPE l Paano Magluto ng Masarap na Lugaw | How to Cook Delicious Porridge | Essential
Thank you for stopping by! Before you start cooking lugaw, please hit the SUBSCRIBE button if you haven't subscribed yet. I know that a lot of you still have not.
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Lugaw is best paired with TOKWA'T BABOY. Watch here ????????
Lugaw is a Filipino glutinous rice porridge, which is widely regarded as a comfort food in the Philippines. It is easy to make and it makes for a great meal especially when you're feeling under the weather.
INGREDIENTS:
6 tbsp cooking oil
1 thumb-sized ginger, julienned
1 garlic head, minced
1 pc medium onion, diced
2 cups glutinous rice (or regular rice)
6-8 cups of water
2 tbsp fish sauce
1 pc chicken cube (or 1 cup of chicken stock)
a pinch of saffron (or 2tsp safflower/kasubha)
Garnish:
hard-boiled eggs
toasted minced garlic
finely chopped spring onions
calamansi
ground black pepper
#lugaw #lugawisessential
Thank you & God bless you all!
How To: Classic Chicken Congee At Home ❤️ | #CookWithMe | Marion's Kitchen
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Fluffy Fried Glutinous Rice Recipe - ieatishootipost
Glutinous rice is very tasty and has a wonderful chew but most people think it is too heavy and difficult to cook. In this recipe, I show you a simple hack to make it light and fluffy. Do give it a try and taste it for yourself!
RECIPE WRITEUP
Group A
Glutinous Rice 2cups (Soaked in boiling water for 30mins to 4hrs - rinsed and drained) -
XO Lup Cheong 1 piece diced
Dried Mushrooms 4 (15g)
Dried Shrimps 1/4 cup (25g)
Dried scallops 14 cup (25g)
1 can of braised peanuts
Pork neck or belly 150g -
Shallots 3 chopped -
Garlic 2 chopped -
Chicken powder 1 tsp (or dashi powder) -
Pork
Soy sauce 2 tsp -
Mushrooms
2 Tbsp soy sauce -
2 Tbsp Mirin
Dried prawns
2 Tbsp Chinese wine -
Scallops
1 Tbsp Chinese wine -
Garnishing
Fried shallots -
Green onions chopped -
Method
1. Soak mushrooms, shrimps, scallops for 30 mins or until well hydrated. Drain and reserve liquid.
2. Dice pork and marinade with Group B.
3. Heat pan and saute shallots and garlic. Add pork and saute till cooked. Add shrimps, mushrooms and scallops and saute till fragrant.
4. Top up soaking liquid with water to 300ml. Add 2 tsp chicken powder
5. Fry rice in the pan with the ingredients. Once the rice starts to sizzle, start adding the liquid a bit at a time over 8 mins
6. Test the texture of the rice. If it is still not well cooked, fry for a few more minutes.
7. Once the rice is cooked. Add the rest of the ingredients and toss well to mix.
8. Garnish and serve.
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