What Makes A Perfect Chicken Congee Jook Recipe?
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- เผยแพร่เมื่อ 27 เม.ย. 2024
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Congee is a rice porridge, also known as Jook (粥). I grew up with it because it is an affordable meal as my family wasn’t rich. As a firstborn, I had to help my parents by taking care of my litter sisters. Jook is what I would feed them when they were little babies. It is so comfortable and easy to digest. Making congee is super easy but if you want to make it perfect, there are some tricks here and there. Let me share my secrets with you.
INGREDIENTS (serves 4)
2.5 cups of Cooked Rice
8-10 cups of unsalted chicken stock
6 shitake mushrooms
2 bok choy
Julienne ginger
Diced scallion
2 tsps. of salt or to taste
1/2 tbsp of sugar
White pepper to taste (Amazon Link - geni.us/white-peppercorns)
1 tbsp of sesame oil (Amazon Link - geni.us/roasted-sesame-oil)
To marinate the chicken
14 oz of chicken breast
1 tsp of salt
1.5 tbsp of Chinese cooking wine (Amazon Link - geni.us/Shao-xing-ooking-wine)
1 egg white
2 tbsps. of cornstarch (Amazon Link - geni.us/cornstarch)
1/2 tsp garlic powder
INSTRUCTIONS
Bring 8 cups of chicken stock to a boil. Add cooked rice and simmer for 10 minutes. To prevent the congee from overflowing, you can place a pair of chopsticks on the pot and put the lid on top of it.
Slice the chicken breast thinly. Marinade it with salt, Chinese cooking wine, egg white, cornstarch, and garlic powder. Mix this for 5 minutes.
Slice the mushrooms. Chop the baby bok choy. Julienne the ginger. Dice the scallion.
Add the mushroom slices and the ginger shreds to the rice soup. Season with some salt and sugar to taste.
Use a whisk to stir the rice soup for a few minutes to break up the grains. The more you stir, the thicker and creamer your jook will come out. Check the consistency of your jook and decide if you need to add more stock or water. If you do, bring the stock or water to a boil on a separate stove before adding.
Add the marinade chicken to the rice soup. Stir well to make sure they don’t stick together. Turn off the heat as soon as the chicken changes color. Let the rest of the heat to cook the chicken through so you don’t overcook your meat.
Last, add the baby bok choy, white pepper, sesame oil, and diced scallion. You can serve jook with deep-fried donut sticks, pickled vegetables, or fermented tofu.
Videography / Editing by Austin Schargorodski - austinschargorodski.com/ - แนวปฏิบัติและการใช้ชีวิต
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I actually spent a few years in prison and most of my friends inside were in different Asian organized crime syndicates, congee was a regular dish on our menu because the prison food itself was pretty awful, we would have the kitchen just give us some raw ingredients instead of the prepared meals and then we'd buy rice from the prison store. We also had bok choy growing in the garden outside our unit. I have a surprisingly good amount of culinary memories from my time spent there 😂
my cousin showed me swole and really opened the door to how creative you can be with simple ingredients laying around the house
What were you in prison for?
@@mynameisnotimportant2854 Drug trafficking :( (In my defense, i was a teenager when the crimes were committed)
Something positive from a difficult experience 💞
were you in Thailand ?
Her meticulous annunciation and precise language is a pure joy to behold. Her recipes are one of my top 'go to's.'
I love listening to her :)
Congee is a new favourite in our house. I had covid a couple of weeks ago. I wasn't seriously ill but I did feel a bit sorry for myself for a few days. Bowls of congee were very comforting and so easy to prepare.
plain congee is good for a sore gut
I hope you’re feeling much better. 😀🌸
@@kev149 q
In Hawaii the Cantonese Chinese Americans were well-used to calling congee, "Jook". I was surprised to learn that the Koreans use the same word, jook. In California Chinese restaurants, the mainland China waiters had no idea what you were referring to with the word, 'jook'. Often they didn't even understand the word, 'congee'.
What this lady cooked up as jook is a very rich ingredients jook. It would be unfamiliar in Hawaii. The mushrooms are a good idea. I should try it. But in Hawaii, the Cantonese would typically not add sugar, salt, sesame oil, chopped bok choy, or mushrooms. The American Chinese refined the traditional Jook recipe by using chicken broth stock instead of plain water. You can use vegetable broth stock but is not as tasty. Mainland U.S. Chinese restaurants experimented with adding slices of Chinese 'Century' eggs, which adds nicely to the taste.
My wife (chinese) is ill, down with a cold and fever. She does'nt want to eat. So I made this dish for her. I am not really into Congee, but this dish is great. She loves it, I finally found a congee I like, will definitely make it again.
I’m definitely trying this. A friend of mine made me congee many years ago when I wasn’t feeling well. It was the best bowl of comfort and happiness I ever tasted.
Okay, I made this and it was FANTASTIC! Even my husband who is not really a rice fan enjoyed it. It’s a keeper!
I made congee for the first time a few weeks ago. It was seasoned only with ginger and salt but I made toppings like soy sauce ground pork, stir fried baby corn, pickled carrots, scallions, and chili oil. So so good and my family loved it too.
I've had it from the restaurant only a couple of times, I fell in love right away... I've got the ingredients, [only dehydrated ginger though], I've got the leftover rice, I'm on the verge of simply making it. I love the hint of sesame oil and my favorite bite would be with the shiitake mushrooms.. ❤🍄
Your channel is surely one of the greats, Mandy.
👍🌻✨️🌱🌿
We love chicken conger. My family adds a spoonful of preserved radish, fried shallots and freshly cut spring onions. We sometimes serve the congee into a bowl with 1 raw egg per serve. That gives it a luxurious creaminess from the part cooked egg.
My mum used to add Gor Pay, dried naartjie (satsuma????) peel to the jook... a touch of citrus warmth, absolute heaven
I spent some time travelling back and forth to Shanghai for business. I went down to the hotel restaurant for my first breakfast, and was surprised to find that the dining room was split, with an "Eastern" side and a "Western" side. I was automatically ushered to the "Western" side, where the menu consisted of bacon, eggs, toast, waffles... what you might expect. On the second day, I surprised the waiter by asking to be seated on the "Eastern" side, where it turned out I was the only Westerner. There was no menu, just a stack of bowls, a large pot of congee, youtiao, and probably thirty different toppings.
That was it for me - on subsequent trips I always ate "Eastern" breakfast, and congee remains one of my favorite comfort foods.
A friend treated me to congee at a local restaurant, and I loved it (fish). Someone also brought a batch to a pot luck for a group I belonged to, and it was delicious (chicken). So I tried making the pot luck version. In an instant pot. The recipe I found called for 1 cup of rice, and I believe 4 cups of broth or water, and cook. It was of course too thick, and the rice was not cooked. So I added more water and stirred. A few minutes later, rice was cooked a little better, but still too thick. So more broth. Also added some flavourings - salt, pepper, sesame oil, and I believe green onions. A few minutes later, rice was still too thick. More water. By the time I had the right consistency, I think I could have fed half of Taiwan. So thank you for a complete demonstration of how to do this, and for the ingredient amounts. I will definitely try this again.
My neighbor used to make turkey congee after Thanksgiving/Xmas when it started to get cold in Texas. So good!
My favorite Chinese resturant made with Roast Duck and Chicken. The oils from both roasted meat made it so decadent.
51 years ago in PeiTou, TaiWan My good fiend Lao Wang (a former Mainland General) and I would seek out a stall that served the congee. Since he and I both spoke Mandarin, we would compete to find the best place. Fond memories of that part of my history.
I love congee - this looks like a really accessible recipe. Looking forward to trying it ☺️
th-cam.com/video/5TOwx-v_XX8/w-d-xo.html
In Oakland Chinatown there’s a restaurant that serves a roasted duck congee that is so amazing.
Thanks for the recipe!
Name of the place please!!!
The New Gold metal restaurant, on the bay side of 9th, 1 1/2 blocks from Broadway.
I haven’t been to the Bay Area in three or four years, so hopefully it’s still there. They have a duck with preserved mustard soup that’s amazing as well!
@@MrFancyFingers thank you!
@@lillypatience
You’re welcome!
My husband and I would like to thank you for sharing your culture with us! This soup was fantastic 😋. I'll never want regular chicken soup again! I look forward to trying other recipes from you as well. God bless you and and your family!
When I'm feeling better, I'm making this ! It looks comforting, warm , like a hug .
Thank you for all your recipes Mandy !!
Me too I wish I had someone here to make this for me now, I took my 2nd dose of shingles vax n it is kicking my butt ,I have been under the covers shivering last time it lasted 3 days only got 1 more day to go n hope it disappears like last time., I love watching her channel!!
I love how you explain why you do things a certain way!! I'm learning how to cook. So glad to have found your channel!! Thank you
It’s definitely a staple food in my house whenever anyone is physically under the weather - or even heartsick. I’ve always made it with uncooked long grain rice, so I’m interested in trying your method with leftover rice. Mine is very simple, just a very flavorful stock with bits of tasty vegetables or meat. Everyone has their favorite - mine is mushroom stock with fresh mushrooms and preserved vegetables, while my husband likes clam or shrimp stock, and the kids all prefer chicken. It’s so versatile, warm, and comforting, as you say. Thanks, I’ve got leftover basmati rice in my fridge, so it’s likely a congee night.
So I made this straight after watching it, and oh my days, it is utterly delicious! Beautiful, amazingly flavourful recipe and so easy and quick to cook. Thank you so much for sharing this and walking us through it 😊 I’ll definitely be making this again and again. In the future I’ll be trying the chicken as shown, however, this time I already had two leftover roast chicken legs, and they were so tasty and lent the flavour to the congee. It is so warming, comforting and makes you feel so cozy. This is perfect for the autumn and winter months or just a wholesome brekky/snack. And you really could use whatever ingredients you have on hand. In this case I had everything but the chicken (from scratch), I also used clear soy sauce which didn’t detract from the beautiful delicate colour of the congee. This is going to be a new staple. Thank you again xx
I’ve never heard of clear soy sauce.
Your pleasant energy is so infectious. Your videos always make me smile!
Yes my Mom made it (jook) frequently when we were sick mostly with pork. It is so good!!
I'm from Spain, just did your recipe and I want to say: "Thank you, that was awesome 😀". That marinate works like a charm...
This was my go to dish I had whenever I was sick growing up and it's what I make now for anyone who isn't feeling well. Literally the best comfort food.
While watching you cook this, it struck me that this would be really similar to a good beef and barley soup. Your descriptions of not making it too thick or thin, makes me think of the barley soup because I think of it exactly the same way! I can't wait to try this recipie!
Thank you so much for being amazing and making it all look and feel so much more simple.
Looks absolutely fantastic ! Thank you for your tips!
I tried your recipe!! Came out perfect! Everyone like it a lot. Was super quick and easy! Thank you so much!!❤
I have been eating Jook for years now. The soup's ability to carry all kinds of flavors textures without getting lost makes it a most flexible dish. I will disagree with Mandy on one aspect however; left over rice is kept for fried rice, so I often use broken grain rice instead.
Since I like the flavor of ginger without the texture in soups like Jook, I slice ginger very finely and leave it is slabs, picking it out when serving the rice.
One of the reasons I bought a Zojirushi rice cooker was for it's ability to make jook with very little attention, making it a very common breakfast in my lair.
th-cam.com/video/5TOwx-v_XX8/w-d-xo.html
i agree leftover rice is for frying, Hint; use short grain rice, Hint2; soak it over night to reduce cooking time.
It looks really wonderful! I been studying from other TH-camrs on how to cook Congee. I really am looking forward to trying your recipe tomorrow for lunch. Thanks for your teaching!
I love congee it's such a comforting food that is also very simple!
Just made mine with shredded Brussels sprouts and I added fried onions and garlic chili sauce as well as chives. So crazy good. I’ll try it with salmon too.
Congee is not a thing where I come from (central Europe) but we have two very similar dishes. One made with rolled oats, the other one with semolina. Both are recommended when you are ill or recovering. I also prepare them when I want an easy meal, and often with egg drop and scallions.
Adding a egg to the bowl is very good for a healing congee. As well as Chili oil.
I love this congee with different protein. Very tasty and enjoyable. Thank you.
The ultimate comfort food. THANKS Mandy!!!
I just followed the exact recipe, and it is the best congee I ever made! That cooking wine is the key!
A well described recipe. I’ve been wanting a good congee recipe. Thank you
you explain cooking so easy. I tried some of your recipes and it caned out perfect thank you
Good rice soup for cold winter morning ,thank you !
I've wanted to make congee for awhile now. This looks like a great recipe to try. Thanks!
Recently found your channel, I am from Canada and just made this recipe.
It is delicious! Looking forward in trying to follow more recipes from you.
You are doing such a great job explaining things and your comments thought out the video are delightful.
Keep up the great work!
Thank you thank you 😇
I cant wait to try this on a nice rainy day. It looks amazing and tasty.
I finally made this and it was absolutely delicious!!! Thank you so much for sharing this recipe!!!!!!!!!
Great recipe, I often simmer a whole chicken to make a stock. Not boil it! but simmer like you did here. Alot of people dont like the idea of water cooked chicken, but when done correctly it is delicious and an ergonomic way of prepping meals. Thanks for the recipe
Came down with COVID and decided to try this. Perfect meal for when you’re sick! Easy, soothing and healthy.
Thanks for a new jook recipe. I've been making jook for years with the turkey bones left over from Thanksgiving. Also I just purchased your clay pot recommendation. It is beautiful and I can't wait to use it. Thanks for being there
I simply love the way you explain I have tried many of your recipes thank you so much.
This recipe is absolutely amazing. My partner and I made it today.
I’ve made congee a few time recently this past winter. It’s so warming and comforting! I can’t wait to try making it this way, and I’m eager to try with fish🤤
Chicken congee is so amazingly healthy, delicious and calming to taste. This video is outstanding. Thank you.
Love congee. Always start with raw jasmine rice that has been washed and soaked for 10 minutes and then frozen. Really reduces cooking time if you like well cooked Cantonese style congee. My favourite congee is BBQ duck.
This is such a good cold weather comfort food. I make congee from time to time but most times, I make aroz caldo. I also prefer wood ear mushroom and then after turning off the heat, stir in at least 1 or 2 eggs for that thick consistency.
Stay encouraged .... Love your videos !!
I love congee! I really enjoy this comfort food.
Thank you. You made this look very easy to do. I will definitely try this with my family.
Oh this looks so delicious! I am going to make it. Thank you for sharing!!!
Yummy ! I've never tried jook with mushrooms before, very expensive where I live but we do saute some chopped white onion, carrot and celery for color and flavor . Thank you for sharing, it's always a pleasure to see and hear you describing your delicious recipes
I’m making this exactly now!!! My Goddaughters are coming to celebrate Easter with me and I always like to challenge their palates as one is a budding cook and the other loves good food. I asked them to bring some ingredients. I have green cabbage and spinach for the vegetables.
As I have just got your Clay Pot I just love using it for soups and stews and congee. I’ve just learned about congee and Good Friday I made fish congee with fresh frozen Walleye it was spectacular!
I so love your souped up videos. Many I can’t make at this time but I love the way you teach us the process of Chinese cooking. I’ve made your braised beef recipe several times with rutabaga and carrot as that was what I could find at this time. The last time I used Butternut Squash and rutabaga and carrot and the flavour was so delicious! I used some Chinese Brown sugar and that gave such a lovely sweetness to the veggies.
You are a gift to us! God bless you!
Our family does different ones for different occasions. From sickness to comfort. The most common is ground pork and ginger. We also so plain (water, rice) with salted duck eggs, pork and century eggs, chicken and ginger, plain with Maggie, plain with pickled cucumber...so many options but all taste so comforting
Thank you very much for your (😮 another) wonderful recipe❤
That looks delicious! Will definitely try.
I love your recipes, Yummy 👍🏼you are such a wonderful chef and teacher, I have been trying your recipes and have really enjoyed
It's a recipe that looks so delicious. ❤️🔥You're the best cook.😆👍🏻
This is a good recipe, I just followed it to the tee and it was very successful, I’m surprise how well it turned out, cooked rice making the congee is the key, thanks again
Thank you, Mandy for this "Short Cut Recipe with all the New Tricks" to make Jook in the nick of time whenever I crave for it and already have those ingredients nearby from the fridge and pantry. P.S. When I was young, I remembered my mother only made her Annual Turkey Jook after Thanksgiving, in which we had to wait a whole year to eat it again.
Hi Susie. I know exactly what you meant about the after Thanksgiving jook. I did the same thing since it was because I needed the turkey carcass to make the broth. I also made it the old fashioned way with dumplings and the works so it was time consuming. However, since the kids wanted it more often I substituted the turkey with chicken. I make it more often now.
Such a wonderful recipe, your videos are a delight! Thank you for sharing your recipes and culture.
Ok, so first time making congee, used your recipe (made in my rice cooker, needed to improvise but it worked out)
I absolutely love it, my mum& gran also really like it so thank you so much!
Mandy this looks yummy thanks for the tips and the receipe.
This looks amazing I'm going to make some tomorrow thanks for the sharing ☺️
Thank you Mandy
Memories of my grandmother as soon as we don’t feel well up comes the jook
I have been doing this for my daughter when she didn’t feel well she is 55 yrs
And the recipe is passed Down to my grandson
👍👍👍👍👍👍👍👍👍👍🇬🇧
Uncanny that you post this now; I was looking for a trustworthy congee recipe just a day or two prior. Perfect timing. Thank you!
I've made congee plenty of times in my pressure cooker, either a couple chicken drumsticks or a couple pork spine bones along with a couple slices of ginger, a crushed garlic clove, 1 cup of jasmine rice and 9 cups of water, it's ready in an hour! The pressure cooker also works amazingly well for risotto, essentially zero stirring necessary.
My mother taught me the same method of pressure cooker for jook. (She is Chinese) It’s a staple in our home. So good to find your comment
Definitely having this for dinner 💯❤️
Defenetly gonna try this recepy, thanks for putting it up 👍
I can't eat the rice. in fact there's a lot of things you make that I can't eat. I enjoy watching you teach. you are so thoughtful and articulate. really you are one of the best on you tube. actually no. you are the best. the hot and sour soup I learned to make is restaurant quality thanks to you. ❤
I will surely give this one a try. Thanks for sharing.
Yum this looks amazing.
I love your cooking thank you xx
Excellent recipe and presentations. Thank You 👍
My favorite jook is with century eggs and minced pork. Also throw in a few pieces of dry scallops. Top it off with green onions and little bit of black pepper. I'm drooling right now.
Thank you Mandy for sharing this recipe. It reminds me of my Chinese brother-in-law who loved to cook. I wished I payed attention to his technique in cooking. Now that I found your channel, I’m so addicted in watching you. You are a true cook and you inspired me. By the way, I just purchased some of your products namely: clay pot, set of knives and electric pepper mill. I would love to purchase your set of pots but can’t afford it this time. Again, thank you.😊
Looks delicious. Thanks for tip about chopsticks and pan lid
I made it it was very good delicious 😋. It is an authentic flavor. Thank you
Enjoy your show and your cooking skills!!
Thank you for the recipe and tips and I made it this morning and wow it really really good. Thank you again.
I made this recipie this moring and it was delicious. Mine came out bright orange lol. I used chicken bullion because I had no stock but I didn't realize it had food coloring. Still great!
The best part of Thanksgiving/Christmas/New Year's/Chinese New Year was jook with my wife's family. And we'd moved to far away to visit, I made it for us.
I had this for breakfast almost every day on a holiday to Indonesia, and it was delicious! Very unusual for someone who has only ever had sweet oat porridge for breakfast!
I am very excited to try this recipe. Thank you for your wonderful videos, you are a pleasure to watch and listen to! ☺️
I totally agree! ❤
Taking a look at it, it reminds me of canjica (popular brazilian dish that also came from Asia), it almost has the same ingredients too and it's a comfort and nutritional dish, especially when you're sick.
Looks wonderful.
I‘ve been thinking about trying to make a congee for quite some time, but I never got around to it. But your video inspired me and because I was not feeling all that well today, I decided to try it. I didn‘t have the chinese cooking wine, so I used regular white wine. And I added too many scallions by mistake. But it was still really good and it really is comfort food!
Thanks for that recipe and for the tipp with the velveting techique!
You brought me back to Thailand.....My favorite meal of the day
Hello Beautiful! Thankyou for another fantastic recipe!
Oh it looks yummy! I'm gonna try this recipe at home!
I love congee. ❤️❤️I have made several variations. Chicken, seafood, vegetable, mushroom, pork and a fruit one. 🐔🍄🍆🦐🐷🍊🍑I have made just like you just did but I also bought a congee maker so I can set it for later without watching the stove. It's such a warm and comforting dish no matter what kind you make. Thank you for this recipe variation. I will definitely make it.😋
Wow two videos again this week? I’m loving it!!❤️😍
Thank you for sharing
I have made plain Congee or Jook and with pork and plan to use your pork & mushroom recipe. I used up the last of a broken rice that I have on hand. It doesn't come out as creamy as I like so I am looking forward to your jasmine rice start. I am having so much fun with both your clay pot as well as the handy dandy wok. I have your knife set as well. I have been a big fan for a couple of years now. I am excited to try this Perfect Chicken Jook recipe next. Thanks so much! I really enjoy cooking again!
Congee It’s some thing I fell in love with the first time I visited China town in Philadelphia. I have been making it at home for years, but this is the best recipe online I have ever seen. It really clearly shows you how to velvet the chicken. I would be grateful if you could provide some details on the tofu that you had with it, you mentioned it is a classic and I would either like to find out the name that I can buy it under or how to make it myself. Thank you for making these great videos I look forward to them!