Відео

pork liver+kidney still my all-time favorite congee topping...

Anyone have an idea of where to source bulk high quality dried chilis for this, in the US?

Wrong. More convenient and faster way. Never freezer raw rice soak (salt & oil). Use Fragrant Rice AAA Grade. Steam with lots of water using a big stainless steel bowl (2.5 hours). Porridge ready. Base Seasoning: Abalone Sauce, Salt, Fried Garlic Oil or chicken powder, hot boiling water to mix desire consistency. Pack every serving in food graded plastic pack (take away) with rubber band tight. Put in freezer 10 to 15 serving packs. Take 1 frozen white porridge pack, soak in tap water (15 minutes). Put in induction pot, add desire meat ingredients, spinach, oyster mushrooms (hand slice desire size), 1 tbsp fried garlic oil. Serve when ready. Toppings: green onion, white pepper powder (dash) brand ajinomoto, shaoxing wine (personal desire, optional).

Awesome Video!!! I would really love to see a video on the different types of sweet congee or something like that if possible!!! Best wishes!!! 😊😊😊😊❤️❤️❤️❤️

Consistently, y'all make informative content that inspires me to try something on my own. Answering a question I didn't realize I wanted to ask anyone but my Cantonese mother (who doesn't always get where I'm coming from)! Random thing, I wish you had spoken about the word "congee" and how it has no relation to what Chinese people call this stuff lol

Im not even joking a little bit in saying that you guys are to Chinese cuisine what Julia Child/Jacques Pepin and Marcella Hazan are to French and Italian cuisines. And your better, because neither of them would have dared to make congee carbonara.

Spicy chicken with a sprinkling of landmines

Congee is like my favourite food by far. I’m love it so much I enjoy cooking it as much as I eat it. I actually really like a 1/20 ratio and use a electric whisk towards the end ahha

When networked put rice in the food processor can break it down?

Hey for maltose I recommend wet hands! Way more easier to work with

It's porridge. "Congee" is a British word describing an Indian dish.

I order broken rice for my Vietnamese food!

Lazy Person's Bao is a perfect title for this video since the shape is so much like a U-shaped neck travel pillow.

You always can and always could eat the chillies and if you dont eat the chillies you're doing it wrong.

the self-made fanart at 1:55 is what we all needed. That is merch I would buy.

I love 皮蛋瘦肉粥 🤤

Your Dog is sooo adorable ❤

I love your freeloading and CIO spokesperson

Jasmine rice vs sticky rice for 粥？

Love the NileRed shoutout! 2 of my fav channels officially have a Venn diagram intersection :’)

I went with half a teaspoon of sesame oil on my second go with this... The full teaspoon seemed a little overpowering to me.

Thanks for sharing.

You can get Broken Rice at Asian supermarkets or your city Chinatown.

Excellent info as usual, thanks! Can you please do a video of congee using pre-cooked rice? What ratio would you use?

A few generations of Chinese turned in their graves at that carbonara congee. However, noting that Chilli is NOT a native plant of China, who is to say that it will NOT become mainstream just like chilli pepper is to SiChuan cooking?

Tried this recipe for the congee base with pork and century egg, came out great - thank you so much for sharing this recipe!

Fucking poison

what do you mean the egg one is unhinged!!! it's so slurpable and good and great when you're sick and need something easy to digest but has both carbs and protein to keep you full!!! i usually immediately break the yolk and mix the egg in the piping hot congee to cook it though. also, i've found that if you soak the rice for at least 30 minutes (i go for overnight) it's easy to break the grains with your bare fingers, so that may be a good alternative if you don't want to bring out the rolling pin.

Pea flower is getting more common as a high protein gluten free flour. You might be able to find it at health food stores.

In Thailand, I like another style. We made soup with however things you wanted (I called them toppings) then we poured it into a bowl of cooked jasmine rice and called it a day. Normally this dish would sell at night market. Sellers would separate rice, soup and toppings anyway you wanted.

Need a gas stove ☹️

"Honey, can you make a stop at the blood god on your way home to get some bone water? No, no, it's for Chinese donuts... okay thanks"

An even lazier way: skip the rolling pin and throw soaked rice straight into the freezer. I usually let the rice soak overnight to get real soft, cook straight from frozen and cooking time is about the same

Another method to get the same effect if "lazy" is while the rice is cooking you just stir for approx 3-4 minutes while in rolling boil not too agressive but just enough that the soft mushy rice grains get "crushed" I think this is the same technique that is used to give the guandong style congee its texture

What is the closing music?

I live in Thailand for 4 years and northen Thai food (often Thai Chinese) is my favorite, there are so many beautiful dishes coming from Chin Ho and Teochew migrants. please explore more. Like Khao Soi, Khao Ka Moo.

why is the narration so unnatural ??

This should be good. I hate dried scallops so im thrilled i can use fish sauce

The guys from Made with Lau have a different approach to getting this texture of congee consistency - with a whisk, after the rice grains are cooked. So it becomes a matter of "when you want the rice broken - before or during the cooking?"

Gosh... the video severely complicates things. How broken, congealed, thick, thin, water ratio (even 4 times variability in ratio would still work), is completely up to preference. Add whatever ingredients you want, just make sure you have a little bit of salt / seasoning. This video is like telling a person who has never had toast before,a full multiple step 5 minute video to make toast, when most people would simply chuck bread inn toaster and spread condiments after.

One to sixteen, seriously? That's a crazy high ratio! Isn't it normally like one to eight or nine??

I really wish this video was longer, don't know how it will be longer, but I do wish it to be longer.

Thanks for sharing this, I love your videos. It’s always educational and very detailed enough for a person who is not that familiar on how to cook Chinese dishes like me. So thanks a million for this. I hope you come out with a cook book with the same approach like your videos to inform and educate and teach people how to cook Chinese recipes. You make it seem to easy every single time in each video to cook Chinese food. ❤❤❤🙏🙏🙏

Don’t cook on polyester guys!! That’s very toxic

I never had congee but is it supposed to be quite bland (not salty enough)?

Thanks for this! We’ve been lucky to have an outdoor space available to us (now it’s a backyard!) for our smellier cooking, so we use an electric fryer to deep fry outside. We also have a little butane stove as well as a portable/mini induction cooktop that we can use outside.

I once bought speck at the deli/dumpling section of a local shanghainese restaurant, so the congee carbonara probably isn't that far fetched. Not sure i would add the cheese though.

Have you ever experienced your ground pork filling smelling and tasting subtly rancid the next day? I grind my own pork from shoulder and add all ingredients the night before. Meat smells fine and I even microwave a little bit and it tastes fine too. The next day it smells and tastes funky and is inedible to me. What’s going on here? I usually add the following to my filling : soy sauce, sherry, sesame oil, ginger, garlic, scallions, cabbage, sugar, white pepper, corn starch, baking soda. Thanks in advance!

When I heard about the broken rice type congee a while back, I mimicked the consistency with soaked rice (30 mins in water) in a food processor. I used about 3-4 pulses, and got the size you had in the video. These days, I prefer the consistency of congee from medium grain rice. And presoaking rice saves a lot of time in cooking, and keeps in the freezer.

oh, that's fascinating and delicious looking! Do you think the ingredients and technique would work in my zojirushi rice cooker, which has a congee setting? My standing is a bit limited...