Had gastritis, couldn't eat shit!. This recipe is the only thing that gave me the opportunity to eat and gain my strength. It's so gentle on the stomach and I eat it for breakfast too. My favourite.
But porridge isnt good for gastritis i assume? Bcs is causes your stomach to produce more acid. My dad has a terrible gastritis problem since he was 40, now he's 73. He did several endoscopy (OGDS). Anyway, i hope you well and healthy🙏❤
In Bangladesh we also cook it with or without lentils.really good for people who is recovering from illnesses.sometime you can add vegetable.especially after all day fasting we have it as the first food.i didn't know Chinese also eat these.really good food.
In south India we used to eat this all the time. We save the rice water after boiling rice and put curry in it especially lentils too. And eat it like soup
Haha! My mother is Jamaican. So when she saw me making this she was so confused! She thought i was making jamaican rice porridge (which she says is sweet) but lol!
OMG - Dried Scallops are so hard to find and that size especially are rare ! Adding Dried-Scallops to any Chinese Soup is extravagant because they are also very expensive - It’s the starter base for Scallop Soup with Egg-Drop and or Chinese Bird-Nest Soup which is the ultimate rich broth. The Cantonese can gauge the wealth of a family by the type of “soup” is being served at a Chinese 9-Course Dinner - BIRD NEST is highly prized and extremely pricey - While Egg-Drop Soup is very common but acceptable at any feast
@@OpheliaNL Thank you very much. I look at other similar videos that says 900 ml, so I make it with 900 ml of water, and its also cooked nicely...maybe a bit dryer than it should be then. My dear mom likes them. 👍👍👍
@@LadyVoldemort I made it yesterday because I am not feeling well and wanted an alternative to chicken soup. 1l seemed fine but 70-90 minutes of cooking was way too long for that amount of water. If you want to cook it for that long then you'll def need a bit more water and stir it a lot more regularly than every 15-20 min so it doesn't burn on the bottom.
@@OpheliaNL Oh I actually triple the amount of rice + water and make it with the rice cooker. 😋 I'm too busy to stir something for over an hour on the stove. With 100 gr rice : 900 ml water ratio, the porridge was a little bit thicker than I expected, so I just pour a little bit more water, adjust the taste, and click the rice cooker back on. Very practical, it's done under an hour. 👍👍👍
as an alternative.. u can just cook it in the rice cooker :) and just stir it once in a while and make sure it does not stick to the bottom :) it actually takes a shorter time to cook.. bc the rice cooker is hotter? im not very sure.. but it took quite a short amount of time to make :)
I wonder if the act of washing the rice might be the only real difference between chinese congee and Japanese Okayu. I guess they are still porridge. Personally I like adding a bit of stalk to the water with 1 part washed rice and 6 parts water. I also only cook for 40 minutes.
Japanese or Chinese grocery store, substitution could be dried shrimp or Japanese konbu (dried kelp). The purpose of using dried scallop is for adding extra umami from the ocean, you can sub it with whatever other dried sea-ingredients. If you really can't find it, you can just skip it and use fresh shrimp or prawn, clam is also a good choice too. Besides sea-ingredients, dried shitake mushroom goes really well with chicken congee too, and you also need to soak it for hours to hydrate it first.
@@vinmark5246 thank you for adding info. Im using konbu and a few different mushrooms like shiitake/woodear fungus and button mushrooms. If I had miso I think I'd add that too. My stomach hates me so I'm hoping it will like this. Oh and using turkey stock lol
@@Emeraldwitch30 miso is not the ordinary ingrendient for congee, but it’s also good to give it a try. If u will add miso, add it after the congee is cooked is recommended, if miso is over boiled will produce a hint of acidity.
I think in Andhra, india, we call it "Java" in telugu.. we don't add all those ingredients.. roast the rice, boil it and add salt to taste.. serve it to the person suffering from fever 😂
It took it so long.....how come? All the family member hungry already. Just make it simple. We can reduce the time, by blend the rice 10 second (don't too long), and cook the ingridients and topping separate time.
So, the most important element here I believe is the ratio of water to the rice. Am I blind or is this video not mentioning HOW much water 💦 for food's sake?! Frustrating.
Had gastritis, couldn't eat shit!. This recipe is the only thing that gave me the opportunity to eat and gain my strength. It's so gentle on the stomach and I eat it for breakfast too. My favourite.
Yeah me too :(
But porridge isnt good for gastritis i assume? Bcs is causes your stomach to produce more acid. My dad has a terrible gastritis problem since he was 40, now he's 73. He did several endoscopy (OGDS). Anyway, i hope you well and healthy🙏❤
Are you healed?
@@rosieclary6945 k
You shouldn't be eating shit, its unhealthy.
In Bangladesh we also cook it with or without lentils.really good for people who is recovering from illnesses.sometime you can add vegetable.especially after all day fasting we have it as the first food.i didn't know Chinese also eat these.really good food.
Khichuri ....am a Bengali
Nahar Sumi good idea to add lentils. Thank you!
In south India we used to eat this all the time. We save the rice water after boiling rice and put curry in it especially lentils too. And eat it like soup
I am pretty sure this originated in Southern India. It’s called “Kanji”
Kanji in India is a drink made from purple carrots. This is Khichri made with mung dal and rice. North Indian.@@abzhkz2729
Haha! My mother is Jamaican.
So when she saw me making this she was so confused!
She thought i was making jamaican rice porridge (which she says is sweet) but lol!
I usually never comment on videos, but this simple recipe does such a great job. Just wanted to let you know how much I appreciate this
I just love this dish, simple but delicious, and you can just add whatever you like, like sift boiled eggs.
It's so easy
I will try to make it for my mother tomorrow
Thank you for uploading this ! All the other videos used either instant pot or pressure cooker which I don't have.
Thank you 😊❤
Thanks! You inspired me to create my own cooking channel too! I personally love congee - especially if one CBA to cook! Just use leftover ingredients!
thank u so much,, it taste AWESOME
This gave me inspiration to make my own version 👩🍳
I love chinese food
This one is awesome
I have been puking no matter what I eat
Hopefully this will help me
Thank you
I had this made for me a year ago and couldn’t remember the name! I really want to put chicken and corn in there!
OMG - Dried Scallops are so hard to find and that size especially are rare ! Adding Dried-Scallops to any Chinese Soup is extravagant because they are also very expensive - It’s the starter base for Scallop Soup with Egg-Drop and or Chinese Bird-Nest Soup which is the ultimate rich broth. The Cantonese can gauge the wealth of a family by the type of “soup” is being served at a Chinese 9-Course Dinner - BIRD NEST is highly prized and extremely pricey - While Egg-Drop Soup is very common but acceptable at any feast
They can be found on Amazon from $2.50 to $5.00 per ounce.
I love this with pork. It's delious.
Namit gid looks yummy 😍😋
How many cups of water did you use?
I asked myself the exact same question. The scale between rice and water...I don't want to ruin the porridge for my mom.
@@LadyVoldemort The website says 1l of water.
@@OpheliaNL
Thank you very much. I look at other similar videos that says 900 ml, so I make it with 900 ml of water, and its also cooked nicely...maybe a bit dryer than it should be then. My dear mom likes them. 👍👍👍
@@LadyVoldemort I made it yesterday because I am not feeling well and wanted an alternative to chicken soup. 1l seemed fine but 70-90 minutes of cooking was way too long for that amount of water. If you want to cook it for that long then you'll def need a bit more water and stir it a lot more regularly than every 15-20 min so it doesn't burn on the bottom.
@@OpheliaNL
Oh I actually triple the amount of rice + water and make it with the rice cooker. 😋 I'm too busy to stir something for over an hour on the stove. With 100 gr rice : 900 ml water ratio, the porridge was a little bit thicker than I expected, so I just pour a little bit more water, adjust the taste, and click the rice cooker back on. Very practical, it's done under an hour. 👍👍👍
Would love to cook using this recipe...looks delicious.Awesome video💖
as an alternative.. u can just cook it in the rice cooker :) and just stir it once in a while and make sure it does not stick to the bottom :) it actually takes a shorter time to cook.. bc the rice cooker is hotter? im not very sure.. but it took quite a short amount of time to make :)
thanks...
Looks absolutely yummy❤👍
I’ve never eaten dried scallops but I’m willing to give them a try, it might be interesting.
Dried products have a more intense flavor than their fresh counterparts.
Brilliant
is it me or was that the most dull knife I’ve ever seen on YT?
Don't be that guy
Halime Hatun what guy? the kinda guy that comments their opinion in a section where you comment your opinion?
hahaha...same..so annoying it was!
lazypuck it really is soooo dull.... took him forever to cut up spring onion!
@@lazypuck "that guy" usually refers to assholes. I don’t agree with what @Ana said, I’m just informing you.
Love your cooking keep them coming. Thank you.👍😀
That's lovely to hear! Thank you!
So if u do 2 cups of rice, 4 cups of water?
I wonder if the act of washing the rice might be the only real difference between chinese congee and Japanese Okayu. I guess they are still porridge. Personally I like adding a bit of stalk to the water with 1 part washed rice and 6 parts water. I also only cook for 40 minutes.
Makes for a good hangover soup.
That's exactly what a friend said, "Hangover food".
yum
Gracias por compartir 😘🖒❤
Came here from the untamed
Hehe 😂😂same here 😅
yessir same the only reason im here
Congee by Wei Ying! ❤️💪 And in the book it's more funny that moment🤣😱
i came here because of Binghe
Ohhhh, i came here from you never eat alone thai serie lol
Good ! 😍
that last sound effect LOLOL
🤣🤣🤣
Would Jasmine Rice be ideal for this recipe?
Wow this looks simple, easy and yummy
very nice thank you
My favourite dish❤
Amazing 😍 looking delicious 😍
Came here from 'Put Your Head On My Shoulder" to know what porridge is🙃
That’s all they ate lol
me too
Thank you for the video. 👍😊
using braces i can't bite on any hard food T_T gonna cook this later
where can you get dried scallops from?
Japanese or Chinese grocery store, substitution could be dried shrimp or Japanese konbu (dried kelp). The purpose of using dried scallop is for adding extra umami from the ocean, you can sub it with whatever other dried sea-ingredients. If you really can't find it, you can just skip it and use fresh shrimp or prawn, clam is also a good choice too. Besides sea-ingredients, dried shitake mushroom goes really well with chicken congee too, and you also need to soak it for hours to hydrate it first.
@@vinmark5246 thanks fo your information.its help me
@@yunasinichi2829 No problem! :)
@@vinmark5246 thank you for adding info. Im using konbu and a few different mushrooms like shiitake/woodear fungus and button mushrooms. If I had miso I think I'd add that too. My stomach hates me so I'm hoping it will like this. Oh and using turkey stock lol
@@Emeraldwitch30 miso is not the ordinary ingrendient for congee, but it’s also good to give it a try. If u will add miso, add it after the congee is cooked is recommended, if miso is over boiled will produce a hint of acidity.
Used to make it a few times..my fmly n friend love it,but I didn't put the scallop..thanks for the recipe
chicken and rice soup -- extra thick??
instead of cooking for 60 minutes,cant we just use food processor after rice is done to help smooth the texture??
the 60 minutes is needed to extract all the starch, if you use a food processor you'll end up with a watery mess.
how do you take this to work with you?
In south India we call it Ganji
Yummy
Came here when I heard Bruce Lee used to eat this for breakfast
Yeah same here!!!!!!!
Is this like the Filipino food arrow caldo?
It's similar yes
That is very essential in the Philippines
How much water was that?
Can we use chicken legs and short grain rice?
Cdrama brought me here
How much water should i put in?
I have question.
How many waters use?
😋
Ordinary rice or.glutinous rice?
🌹
Serving size?
Arroz Caldo!!
My gastritis is acting up again, I hope this recipe works! 😆
I want married you
Can I add fish sauce to it?
It's ok if no need to puta scallops?
I used dried shrimps instead of scallops.
You can infact use dried oysters.
No msg? Haiyaaaa
How much water?
I need a Chinese wife....or a wife that can cook Chinese.
is long grain glutinous enough by itself?
You cook it long enough that all tbe starches break down anyway
Hello How do you store this?
Just stick it in the fridge to store. And to reheat add a little water back in (to your preferred consistency) and stir on the hob. Hope that helps!
Chinese Recipes For All okay thank you
How much water to add? It doesn't say in the recipe on the website. Thanks! I've always wanted to try congee. :)
Hi for this particular recipe with how much rice there is it's 1 litre of water. Hope that helps!
Came here cuz of mo dao zu shi😂
Lmao same
Same tbh
Omg SAME
if i don't have dried scallop,how about that?
Secret is put rice in freezer. Cook the rice till congee texture
Washed rice* cooked rice is not as fast as washed rice after putting them in freezer. Tested by me. Lol
How?
@@ktan6738 right... It time so much much much time eeee
I think in Andhra, india, we call it "Java" in telugu.. we don't add all those ingredients.. roast the rice, boil it and add salt to taste.. serve it to the person suffering from fever 😂
Idk but I would bake the chicken first and then just add to it later .
I came here from wattpad wow😌😌
And i wanna know how to make it
You need a new knife 🔪
Porridge looks yummy.😋😋😋
Can chicken neck do?
Some black pepper 😉
I did cook porridge for my sick mom... My mom say the rice not enough soft like porridge soft...
Lugaw is essential
Uncle Roger brought me here.
Who else came here because of gastric 😂😂
🍒❤️
I came for binghe and hua cheng
isnt it too earlier to put all chicken in to boil together as the chicken meat will be not tender ?
It took it so long.....how come? All the family member hungry already. Just make it simple. We can reduce the time, by blend the rice 10 second (don't too long), and cook the ingridients and topping separate time.
How is it that the internet cooks don't wash rice or grains? It spreads such a bad habit.
Why this reminds me of lugaw
I thought you said in your recipe chicken breast but I can see that you using chicken thighs
Antalim ng kutsilyo😂
Plz add salt
Hun, you need sharper knives. All of the cutting in this video was pretty dangerous, but please never do that with a slice of ginger again.
I saw that and thought to myself: " how the heck she still has all her fingers? " Any shape the ginger is cut okay.
I prefer not to use scallops, it's fishy.. But overall it tastes good tough...
Wash your rice!
Great recipe! But please sharpen your knife!
So, the most important element here I believe is the ratio of water to the rice. Am I blind or is this video not mentioning HOW much water 💦 for food's sake?! Frustrating.