How To make Beef Congee (Or a Thick Gloppy Rice Dish)
8 oz Rump steak coarsely chopped
8 oz Long grain rice
Stock or water Piece of star anise 2 Cloves garlic, mashed
1 Inch piece of ginger sliced
-into 5-6 pieces 6 Spring onions
8 oz Mangetout
Salt, pepper Sesame oil Put the rice and four times it's volume of stock/water into a thick bottomed pan. Add the star anise, garlic, ginger, salt, pepper and half the spring onions. Bring to the boil then simmer, stirring occaisionally, until the rice turns into a thick glop - about 40 minutes. Add more water if needed. Remove and discard the spring onion and add the beef. Cook for two minutes. Add the beans and cook for a further two minutes. Chop the remaing spring onions and add, along with a dash of the sesame oil. Goes very well with chinese chilli sauce and/or soy sauce. -----
How To make Beef Congee (Or a Thick Gloppy Rice Dish)'s Videos
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Sauce
1 green onion, finely chopped
4 tbsp soy sauce
1 tbsp vinegar
1 tbsp sugar
½ tbsp sesame oil
1 tsp gochugaru (Korean red chili pepper flakes)
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SECRET REVEALED! RICE COOKER RECIPE-Century Egg & Pork Congee 电饭锅皮蛋瘦肉粥
This recipe is supposedly close to Hong Kong style congee which has a thick and sticky texture to the porridge. While some might find century eggs unbearable to eat or even smell, many of us Chinese love love love century eggs. We can eat them on its own with some pickled ginger. If you are not a fan of century eggs, you can always replace the non-congee based ingredients with other ingredients such as seafood, chicken or fish. The basics of making the congee remains the same.
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Ingredients
Serves 6 pax
Congee ingredients:
3/4 cup of jasmine rice
1/4 cup of glutinous rice
10 cups of water
Other ingredients:
4 whole century eggs - diced
400g lean pork (can replace with chicken)
Marinate for lean pork:
2 tablespoons of glutinous rice flour
2 capful of rice wine (to remove the porky smell of the pork)
1 teaspoon of sesame oil
2 teaspoons of light soy sauce
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???? Clay Pot Rice, your new favorite dish! (煲仔飯)
Watch Daddy Lau teach us how to make clay pot rice. This is perhaps the most mouthwatering Cantonese dish of all and is easier to make at home than you think!
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⏲ CHAPTERS ⏲
00:00 - Prepare rice
00:39 - What kind of rice to use
01:09 - Soak sausage
01:24 - Cut chicken
02:15 - Wash chicken
02:39 - Prepare vegetables
03:48 - Dry chicken
04:01 - Marinate chicken
04:43 - Marinate mushrooms
05:09 - Create sauce
05:25 - On clay pot rice
06:06 - Cook in clay pot
06:34 - How to season a clay pot
07:48 - Add rice
08:08 - Does clay pot need to be dry before using?
08:31 - Add water
08:55 - Alternatives to clay pot
09:42 - Add ingredients
10:16 - Good toppings to have
11:01 - How to choose a good clay pot
11:59 - Scorch rice
13:58 - How to prevent rice burning or sticking
14:47 - The reveal & garnish
15:01 - THE CRUMB!
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???? OTHER CREDITS ????
Produced by Randy Lau, Grace Phan
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music -
Copyright Chillhop Music -
Mega Easy Duck Congee Recipe (Chinese Rice Porridge) | Sorted Food
We were told by you guys that for breakfast week congee HAD to be on the menu. This recipe combines traditional methods with a SORTED twist! Learn how to make it with us...
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