How To make Slow Porridge
5 c Water
1 c Oatmeal; * see note
1/2 c Dried fruit
1 ds Ground nutmeg
1 ds Ground mace
1 ds Ground cinnamon
Recipe by: McDougall Place water, cereal, and dried fruit in slow cooker. Stir. Cook on low for 8 - 10 hours. The mixture should be like a thick soup, so do not add milk at the table. HELPFUL HINTS: Each slow cooker is a little different from the others, so you may have to adjust the amount of water needed. For added flavor sprinkle a bit of nutmeg, mace or cinnamon, in any combination. Try brown rice, barley, rye berries, whole oats, or wheat berries. Cracked grains, such as oatmeal or cracked wheat, may get too mushy for some tastes. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
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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 ☁️
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CHICKEN CONGEE | CHINESE PORRIDGE | Traditional Chinese Recipes
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Slow Cook Easy Chicken Porridge - DIY Food & Drinks - Guidecentral
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About this DIY project:
- Title: Slow Cook Easy Chicken Porridge
- Maker: Michelle Ann Javier Ohya -
- View the full step-by-step tutorial on Guidecentral:
Supplies:
- 3tbsp.oil
- Small onion
- 50g ginger
- 5-6 cloves of garlic
- Sping onion
- 300 grams chicken
- Salt and pepper
- Broth cubes
- 2-3 cups of uncooked rice
- Lemon
- Hard boiled egg(optional)
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Having a VERY RICE DAY cooking up this comforting Congee Recipe (jook)
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LEARN HOW TO MAKE A UNIQUE CHINESE CONGEE RECIPE AT HOME TODAY!
LAY HO LAY HO! This recipe is basically my childhood in a bowl. We ate congee all the time and the recipe and toppings would be different every time. Join me in this episode and learn how to make a comforting bowl of Chinese style congee recipe right at home!
CONGEE INGREDIENTS:
5 pieces garlic
1 onion
200g daikon radish
1 cup long grain rice
9 cups water
3 tbsp avocado oil
2 tbsp miso paste
150g shimeji mushrooms
TOPPING INGREDIENTS:
200g extra firm tofu
1/2 cup peanuts
2 tbsp white sesame seeds
1 tbsp soy sauce
1 tbsp dark soy sauce
green onions to taste
ginger to taste
chili oil to taste (
Directions:
1. Finely chop the garlic and onion. Peel the daikon radish and finely chop
2. Rinse and drain the rice
3. Heat up a large stock pot to medium heat and add 2 tbsp of avocado oil. Add the daikon, onions, and garlic and sauté for 8-10min
4. Add the rice and sauté for a few minutes. Then, turn the heat up to medium high and add 2 cups of water
5. Add the miso paste and stir until most of the water has evaporated
6. Add 2 cups water and stir. When the porridge has thickened again, add another 2 cups of water. Continue to stir (if the porridge boils too aggressively, take it off the heat to stir)
7. Add another 2 cups of water and continue to stir (use a whisk to expedite the process!)
8. Add the shimeji mushrooms and 1 cup water. Stir and cook for another 4-5min. Then, place a lid on the pot and set aside
9. Pat dry the extra firm tofu and mash into a crumble with a fork
10. Heat up a nonstick pan to medium heat. Add the peanuts and toast for a couple of minutes. Add the white sesame seeds and toast for another minute. Then, set aside
11. Place the pan back onto medium heat and add a drizzle of avocado oil
12. Add the tofu crumble and sauté for 3-4min. Then, add the soy sauce and dark soy sauce. Sauté for another 2-3min. Transfer the tofu crumble to the peanuts and mix together
13. Plate the congee and garnish with thinly sliced ginger sticks, finely chopped green onion, some tofu peanut crumble, a dash of soy sauce, and some chili oil
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Quick & Easy Congee | Jok | Rice Porridge - Thai Breakfast Recipe - โจ๊กหมูสับ แบบง่าย
One of the most classic breakfast dishes you can find in Thailand is congee or jok. Congee is originally Chinese, but the Thai version has its own unique style namely we use jasmine rice for more aromatic porridge, and we always add tender, delicious pork meatballs.
This version I'm showing you uses leftover rice, and is super quick and easy and cooks in 15 minutes!
For the traditional long cooking method for congee, see this video:
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
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What To Do With Leftover Rice? Make Congee!
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⏱ TIMESTAMPS:
0:00 How to use Leftover Rice
0:53 What is congee?
1:26 Congee with Leftover Rice
3:01 Kettle & Fire - 20% off
4:12 Chili Garlic Ground Pork
6:28 Taste Test
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