The first time I ever made congee was an accident: I was trying to make arroz con pollo one night after coming home super drunk, and put WAY too much water in the pot. I then fell asleep (on the floor of the kitchen) for at least an hour. I may have had a bit of a drinking problem in my youth, but damn, was that congee good.
Funny enough. The first time I made congee, I didn't put ENOUGH water so came out more like risotto. Still tasted delicious and still felt like soul food
So touching how you talk about your mom, and how she made congee for you when you were sick and when you were not 😊. I am a Russian woman and I am going to make your mother’s congee recipy for my Puerto-Rican hubby. 💚👍 Only in America!
First and foremost thank you for sharing and secondly but not last the congee was delicious. Few things that i was hesitant about was the century egg i had never ever seen one or tasted one, bought then and while mixing it with the rice i was really doubtful because the smell was gross. The amount of rice didn’t seem to be enough, another that bluffed me was cooking the chicken with it the remaining rice heat. I followed your directions and everything worked out as you mentioned. One thing that I thought it was hilarious was that throughout the whole video you kept on telling people that you liked it simple, but there is nothing simple about this recipe took me like 5 hours to make, taking into account taking the bones apart from the chicken, chopping, marinating, cooking etc. But it was well worth it, thanks again
This reminds me of how I like to make Caldo de pollo(chicken soup🇲🇽)... which I just make a simple version of it with just carrots and potatoes for veggies and I add rice to it so it cooks with the soup but I add the veggies and rice early on so they end up over cooking a bit so they end up more mushy which makes the broth thicker .... which is probably nowhere near what congee is but it’s fascinating to see how for that most part the same ingredients can turn into two dishes that are very different yet similar in weird way
Wow! Just tried your method cooking the slices of chicken in the residue heat, mind blowingly good, only I did have it simmering until all the chicken was in then turned off the heat and left it for 10 min, it was melt in yor mouth moist chicken. Thank you so much for sharing. Love from Australia ❤🇦🇺
Honestly thank you so much for this, my grandma always makes congee for me when I'm sick and I miss it so much now that I'm in university living away from home 😭
I started making congee for the first time yesterday and couldn’t finish it before it was too late so just stopped at the broth... I was worried though because it has been really hot out. But..... I woke up this morning to finish it - it’s been pouring rain and cold !!!!! Perfect congee weather :D
After trying 4 or 5 recipes of chinese congee on youtube, this is by far the best i've ever tasted. Better than the best congee place here in the phils. Thanks so much for sharing your recipe with the world. 😋
I've been eating congee since I was a infant and didn't even know it was actually congee.. I just thought it was thick chicken soup with rice. My grandfather was half Chinese half African (from Surinam) and my mom used to make it for him when he became a senior. I love being 1/8 Chinese since I know a bunch chinese of dishes to cook... (I know I don't look Asian at all like my mom does unfortunately) I make a really large pot of congee once a month and put the leftovers in vacuum bags in my freezer so I always have some when I need some comfort food after I had a migraine or feel under the weather. Thanks for sharing your recipe Casey it's totally different from the one I make usually.
Century egg is very alkaline and helps break down the rice. Makes a big difference in texture of the jook if it’s not used. Sometimes if I don’t have the egg available I use salt and oil and marinate the rice for an hour or so.
@@MyZenTime I honestly just eye it, a few rounds of oil - I guess around 1 tbps (any type will do) and a teaspoon or so of salt. Depends on how much rice you use, and what type of rice. I found that if using brown rice, I end up using a little extra because of the rice bran, and you will also need to let it marinate a couple more hours. Last week I made a brown rice version in my Breville pressure cooker. Originally 30 minutes high pressure with 15 natural steam release with white rice is fine, but I found that I needed to cook extra 15 minutes for the brown rice to get the same consistency. Experimentation is key, more/less rice and liquid ratio - some people like runnier consistency, some (like me), like thicker consistency (think of Scottish oatmeal that you can almost stand a spoon on). You can literally put anything you wish in it - pork, beef, chicken, seafood, vegetables, etc. Good luck!
Mushing the century egg (agree it’s a must) with the raw rice is a technique new to me and I’ve read quite a few congee recipes! I’ll try it. Thanks for sharing your mom’s secret to great congee.
You can do all this in 2.5 hours in slow cooking. My method. For 1-6 paxs servings (rice bowl) 1 Large Chicken Thigh. Debone & skin. (bite size) Marinate chicken (thin stirip ginger, green scallion oil, chinese wine/brandy, light soya sauce, sesame oil) & put in fridge. 3. Cooked Rice 2-3 rice bowl (blender finely with water). Thigh bones & add 1 clean chopped chicken carcass. (On boiling, Slow fire, stir frequent to ensure porridge not stick botton. U can cover lid with litter open lid so that porridge won't spill) Porridge texture shd be watery cook ready to desire thickness. I like more to perfect balance just right to slight watery. I like to put few slices ginger to rid meat smell. Add pinch pink salt, some green scallion oil. Porridge shd be ready 2 to 2.5 hrs. Almost ready. 2 hrs, take out bones & put marinated chicken into porridge & stir fried chopped green scallion into porridge. Boil another 15 mins & taste porridge & serve. Toppings fresh green chopped scallions. Fried Green Scallion & Fragrant Oil Preparation Few Stalks Green scallion & parsley chopped / just green scallions in bowl. Put good portion oil to wok & 1 teaspn pink salt, 1 tablespn oyster sauce & fried scallion just short while & take out.
We call this in the Philippines Chicken Arroz Caldo. I usually top it off with ginger strips, chopped scallions, fried garlic, white pepper (or black) and a dash of patis ((fish sauce). This is the king of comfort foods. Thank you, Casey for your recipe with the century egg.
Jay Empy The Philippines and Mexico were both colonies of the States. Both have a shared political and economic history. The Philippines was ruled by Spain from Mexico. Goods from the East was brought to Spain through Mexico via the Galleon Trade. There are dishes in both countries that are called similarly: menudo, adobo, caldereta, paella, tamales-but are cooked differently
@@888-b8f Spain ruled the Philippines for 333 years, from 1565 until 1898. Compare that to how long Mexico was ruled by Spain, 300 years from 1521 until 1821. So the Spanish influence lasted longer in the Philippines than Mexico.
Yep its delious I know it as Jobe. I love it. I never used a black egg and I will never or brown rice has alot of starch! Also side dishes fried fish pickle root fried egg omelette and I chop ginger and use a power pork and add soy fish and soy sauce. 😊
The century year egg mixed with the rice, really surprised me. Getting a good chicken broth starts with browning the bones in an oven and cooking it for a long time. My ex-girlfriend would brown the shells of prawns and then remove them. It adds a richness that makes it even better. I really like pumpkin congee as well.
@@paulwoolrich4765 The recipe is just based on what you have available. Usually brown a 1lb of chicken bones, & and seafood shells you might have on hand. The seafood adds a richness but also makes it sweet. Once you have your broth, you can cook a whole chicken in it, and then you add rice for congee. I add ginger & toasted sesame oil at the end. Taste as you go and adjust to your tastes. Hope that helps.
When you eat as much rice as we do, you notice the texture, shape, color, length, etc. of all kinds of rice. What kind of rice or brand did you use in this recipe? Looks delish!
So I've checked out other Congee recipes on TH-cam and yours seems (to me) to be the most authentic. True it's more labor-intensive, but, the results look like someone's mother or grandmother made it. I can only imagine what it must taste like as I've had it before, so I will definitely try this recipe in the near future. Thanks for sharing
I have made this with pork and no black egg ever. I use ginger sliced green onion and pickled beet root fried salt Chinese sausage dried pork and egg it's a wonderful dish I add very little soy fish and sauce because the side dishes make it delious as is yum yum
To get a rich broth cook chicken 3 to 4 hours, stalk of celery one whole white onion uncut, the reason why chicken soup or broth is healing when ill..its the nutrients from the bones of the meat, skim the brown but leave the oils, flavor broth with extra chicken powder if you like , rinse rice many times, add rice , cook another hour or 90 minutes, stir occasionally in beginning, put lid on very low heat..break chicken up , thin slice ginger and green onions, put congee in bowl surround edge of rice with soy sauce, add chicken, ginger , green onions and you have a beautiful healthy warm dish.
Honestly this is pretty similar to my moms Mexican caldo de pollo she ads the chicken with the rice but the toppings are avocado and Serrano peppers lol
new subs here... been searching for congee recipe and i found yours to be my favorite..it looks so special and so good...i love that you marinate rice with century eggs, it's no more a secret lol👌👍...i'm sure i'm gonna follow this...thank you!
Add abalone sauce (2 Tbsp), Fried Garlic & Fragrant Oil (2 Tbsp), salt to taste, chicken powder (to taste / optional), Shaoxing Wine, thin young ginger slices. Lazy don't want to stir for hours. Steam in stainless steel big bowl and full water 2 hours. (White base porridge). Can store in single serving packs in freezer forv other days usage. Transfer desire serving white porridge, vegetables, add seasoning and marinated ginger chicken. Last desire toppings 1. Fried agrlic 2. Green chopped green onion 3. Ajinomoto White Pepper Powder 4. Fragrant oil (fried garlic oil)
Omg I was just randomly craving for congee so I youtube it, and you guys popped up and I'm already subbed 😂 I had no idea Casey had a video on how to make congee this is great!
Not sure if your chicken is cooked to safe temp though. Probably safest to advice others doing it in their homes to have it with the stove on at least for a couple of minutes. The congee might have a build up of heat enough to cook the chicken but the stirring could bring down the temp rapidly depending on kitchen equipments. Looks amazing though! Tender chicken is the only way to go.
Heya! I stumbled on this great recipe from a while ago and I love it! I raise my own chickens, and the residual heat cooking trick made tough rooster leg meat into the perfect soft, intensely flavoured meat... so good! Thank you!
You're actually not suppose to eat congee on Chinese New Year because back in the day, it was considered "poor people" food. It's a bad omen for the new year.
I was wondering if you have any recipes for other dim sum dishes, there isn't many restaurants that do dim sum around me so i want to learn how to make it myself, love your cooking videos!
Great video. In India, in the southern state of Kerala, it is called kunji. Usually is eaten with beans and spicy pickle. Will definitely try this recipe!
Do you find that your congee will overflow and spill over? Because it seems to always spill over even on medium heat. I can never close the lid. Any solutions?
looks great! definitely gonna try this you should get your mom to cook one of her dishes and share her recipe! (knowing chinese moms, she probably doesn't have a real recipe and is gonna just tell you to figure it out lol)
Oh man that looks good. My boyfriend lives congee and we’ve obviously grown with different cuisines but I’d love to make this one day when I find these ingredients. ❤️ Thanks so much Casey! I always remember giving my mom your dry rub recipe for ribs.. they were awesome. Love when you do food vids too, thank you!!
Bangladeshis/Bengalis call it jhao :) or phena bhaat. It is also cooked with lentils transforming it to khichuri - just delicious 😋 Eating khichuri is also eaten during gloomy, cold rainy days
Blend the cook rice to produce faster cooking time and creamier porridge tecture. I marinate the chicken (15 mins) and cook it when the porridge is ready 1.5 hours
Loved this video! Gonna try to make this tonight without the chicken since my bf is trying to be vegetarian and without the century egg since I wouldn’t know where to find one today lol. Great video Casey!
Nice recipe you should try and putting the liver and all the insides of the chicken in your congee, my grandma did that when I was little and it was so amazing 😍
We have the same dish here in North East India, we call it SAWHCHIAR, we make it with pork too. But We don't have the preserved egg😔your food looks so yummy.. Will definitely try it.. Thanks for the video..
Growing up in California (northern and southern) I typically saw chinese-style jook/congee a lot lot lot more white in color. Same with Japanese style (okayu) as well as Korean style (juk). Though, Filipino and Vietnamese and even Thai styles were generally more dark in color. My friend's dad (Canto guy) who's family owned Chinese restaurants all over the East Bay always said, Hong Kong style don't add soy sauce to their "jook" (congee). It's a sin! Only ASEANs do that!!! LOL my flavor rating by country is below. This is from most flavorful to most bland. and of course, not talking about individual family recipes but the general recipes you would find in a typical restaurants that serve this style of porridge. #1 Philippine Style #2 Indian Style #3 Malaysian Style #4 Indonesian Style #5 Hokkien Style #6 Cantonese Style #7 Shanghainese China Style #8 Thai Style #9 Korean Style #10 Japanese Style (super bland generally because it's only eaten when sick)
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The first time I ever made congee was an accident: I was trying to make arroz con pollo one night after coming home super drunk, and put WAY too much water in the pot. I then fell asleep (on the floor of the kitchen) for at least an hour. I may have had a bit of a drinking problem in my youth, but damn, was that congee good.
Funny enough. The first time I made congee, I didn't put ENOUGH water so came out more like risotto. Still tasted delicious and still felt like soul food
😂👌🏽
This is a story I enjoyed reading 😂😂😂
That's hilarious!
So touching how you talk about your mom, and how she made congee for you when you were sick and when you were not 😊. I am a Russian woman and I am going to make your mother’s congee recipy for my Puerto-Rican hubby. 💚👍 Only in America!
Or Canada or Australia or the UK….
@@es4666 you are right!
@@es4666 or anywhere else. Except in other countries they call themselves expats to distinguish
I remember when a Chinese student made this in a crockpot in our dorm in the 70’s. It was so yummy.
Wow! What an feel-good story!
Love memories like this!
First and foremost thank you for sharing and secondly but not last the congee was delicious. Few things that i was hesitant about was the century egg i had never ever seen one or tasted one, bought then and while mixing it with the rice i was really doubtful because the smell was gross. The amount of rice didn’t seem to be enough, another that bluffed me was cooking the chicken with it the remaining rice heat. I followed your directions and everything worked out as you mentioned. One thing that I thought it was hilarious was that throughout the whole video you kept on telling people that you liked it simple, but there is nothing simple about this recipe took me like 5 hours to make, taking into account taking the bones apart from the chicken, chopping, marinating, cooking etc. But it was well worth it, thanks again
THIS IS IT!! I’ve been looking for a recipe that rivals the congee I used to get from Full Key in Wheaton, MD. Thank you!
In the first week of the pandemic, I made chicken congee for the first time.
I MADE SO MUCH CONGEE DURING THE PANDEMIC Y'ALL
This is also my go to comfort meal when I'm sick.Remember how much I looked forward to having this when I was sick in my childhood.
6:12 - 6:19
Editorial appreciation
This reminds me of how I like to make Caldo de pollo(chicken soup🇲🇽)... which I just make a simple version of it with just carrots and potatoes for veggies and I add rice to it so it cooks with the soup but I add the veggies and rice early on so they end up over cooking a bit so they end up more mushy which makes the broth thicker .... which is probably nowhere near what congee is but it’s fascinating to see how for that most part the same ingredients can turn into two dishes that are very different yet similar in weird way
Nice video with good tips. The alkaline in the century egg helps breakdown the rice in the cooking process.
Wow! Just tried your method cooking the slices of chicken in the residue heat, mind blowingly good, only I did have it simmering until all the chicken was in then turned off the heat and left it for 10 min, it was melt in yor mouth moist chicken. Thank you so much for sharing. Love from Australia ❤🇦🇺
Honestly thank you so much for this, my grandma always makes congee for me when I'm sick and I miss it so much now that I'm in university living away from home 😭
I love u i want married u
Vietnamese people have the same thing but it’s called “cháo”!
Filipino people have something similar and it's called arroz caldo.
Bangladeshi's have something similar called Jhao!
Actually only “cháo sườn” in North side of Vietnam is congee. Cháo in southside or west side of vietnam is poridge, not congee
@@vqn90 your wrong, porridge is made from oat while congee is made from rice
@@misterbee4624 Hi... I'm also from Bangladesh 😊🇧🇩
You win the mother of the year award 👌
I started making congee for the first time yesterday and couldn’t finish it before it was too late so just stopped at the broth... I was worried though because it has been really hot out. But..... I woke up this morning to finish it - it’s been pouring rain and cold !!!!! Perfect congee weather :D
After trying 4 or 5 recipes of chinese congee on youtube, this is by far the best i've ever tasted. Better than the best congee place here in the phils. Thanks so much for sharing your recipe with the world. 😋
I’ve never seen the marinating rice with the century egg and that is such a cool tip!
Yo your congee looks so freaking dope, like restaurant quality
Best ever congee recipe, make this all the time, especially when unwell ❤🇦🇺
I've been eating congee since I was a infant and didn't even know it was actually congee.. I just thought it was thick chicken soup with rice.
My grandfather was half Chinese half African (from Surinam) and my mom used to make it for him when he became a senior.
I love being 1/8 Chinese since I know a bunch chinese of dishes to cook... (I know I don't look Asian at all like my mom does unfortunately)
I make a really large pot of congee once a month and put the leftovers in vacuum bags in my freezer so I always have some when I need some comfort food after I had a migraine or feel under the weather.
Thanks for sharing your recipe Casey it's totally different from the one I make usually.
That's so interesting as the coronavirus epidemic was linked to a Chinese broth 😂😂😂😂
v a just like how your low IQ and terrible taste in humor is linked to your small and under developed brain?
Century egg is very alkaline and helps break down the rice. Makes a big difference in texture of the jook if it’s not used. Sometimes if I don’t have the egg available I use salt and oil and marinate the rice for an hour or so.
How much salt and oil? Any particular oil?
@@MyZenTime I honestly just eye it, a few rounds of oil - I guess around 1 tbps (any type will do) and a teaspoon or so of salt. Depends on how much rice you use, and what type of rice. I found that if using brown rice, I end up using a little extra because of the rice bran, and you will also need to let it marinate a couple more hours. Last week I made a brown rice version in my Breville pressure cooker. Originally 30 minutes high pressure with 15 natural steam release with white rice is fine, but I found that I needed to cook extra 15 minutes for the brown rice to get the same consistency. Experimentation is key, more/less rice and liquid ratio - some people like runnier consistency, some (like me), like thicker consistency (think of Scottish oatmeal that you can almost stand a spoon on). You can literally put anything you wish in it - pork, beef, chicken, seafood, vegetables, etc. Good luck!
This is what I was looking for. Not every corner of the world has century egg readily available at the corner store!
Not feeling well today and it’s cold and rainy. I’m making this as we speak and my kitchen smells amazing! Thank you for this awesome recipe 💖
Mushing the century egg (agree it’s a must) with the raw rice is a technique new to me and I’ve read quite a few congee recipes! I’ll try it. Thanks for sharing your mom’s secret to great congee.
Chicken porridge is my favorite. This looks so yummy and comforting.
You can do all this in 2.5 hours in slow cooking. My method. For 1-6 paxs servings (rice bowl)
1 Large Chicken Thigh. Debone & skin. (bite size)
Marinate chicken (thin stirip ginger, green scallion oil, chinese wine/brandy, light soya sauce, sesame oil) & put in fridge.
3. Cooked Rice 2-3 rice bowl (blender finely with water). Thigh bones & add 1 clean chopped chicken carcass. (On boiling, Slow fire, stir frequent to ensure porridge not stick botton. U can cover lid with litter open lid so that porridge won't spill) Porridge texture shd be watery cook ready to desire thickness. I like more to perfect balance just right to slight watery. I like to put few slices ginger to rid meat smell. Add pinch pink salt, some green scallion oil. Porridge shd be ready 2 to 2.5 hrs. Almost ready. 2 hrs, take out bones & put marinated chicken into porridge & stir fried chopped green scallion into porridge. Boil another 15 mins & taste porridge & serve. Toppings fresh green chopped scallions.
Fried Green Scallion & Fragrant Oil Preparation
Few Stalks Green scallion & parsley chopped / just green scallions in bowl. Put good portion oil to wok & 1 teaspn pink salt, 1 tablespn oyster sauce & fried scallion just short while & take out.
Addition ingredients: I added few slices of cut shitake mushroom (fresh/ dry soaked soft)
*Happy Chinese New Year, everyone! And stay safe and hygienic from the coronavirus! :)*
And stay away from Chinese recipes. The coronavirus epidemic was linked to a Chinese broth 🤭
@@va6933 bitch where?
Thanks to you and your mom for sharing this great recipe!
That century egg trick is genius.
We call this in the Philippines Chicken Arroz Caldo. I usually top it off with ginger strips, chopped scallions, fried garlic, white pepper (or black) and a dash of patis ((fish sauce). This is the king of comfort foods. Thank you, Casey for your recipe with the century egg.
This is similar to Filipino arroz caldo.
Same thing in Mexico
@@alanr5940 Yup, since Spain colonized both mexico and the philippines we have alot of the same dishes among other things. :)
@@kazuspeedx what do you mean? Mind elaborating?
Jay Empy The Philippines and Mexico were both colonies of the States. Both have a shared political and economic history. The Philippines was ruled by Spain from Mexico. Goods from the East was brought to Spain through Mexico via the Galleon Trade. There are dishes in both countries that are called similarly: menudo, adobo, caldereta, paella, tamales-but are cooked differently
@@888-b8f Spain ruled the Philippines for 333 years, from 1565 until 1898. Compare that to how long Mexico was ruled by Spain, 300 years from 1521 until 1821. So the Spanish influence lasted longer in the Philippines than Mexico.
Yep its delious I know it as Jobe. I love it. I never used a black egg and I will never or brown rice has alot of starch! Also side dishes fried fish pickle root fried egg omelette and I chop ginger and use a power pork and add soy fish and soy sauce. 😊
The century year egg mixed with the rice, really surprised me. Getting a good chicken broth starts with browning the bones in an oven and cooking it for a long time. My ex-girlfriend would brown the shells of prawns and then remove them. It adds a richness that makes it even better. I really like pumpkin congee as well.
shiloh kimball not the flavour profile for Chinese congee
Wow the browning of the shells and stuff sound great can you share the recipes?
@@paulwoolrich4765 The recipe is just based on what you have available. Usually brown a 1lb of chicken bones, & and seafood shells you might have on hand. The seafood adds a richness but also makes it sweet. Once you have your broth, you can cook a whole chicken in it, and then you add rice for congee. I add ginger & toasted sesame oil at the end. Taste as you go and adjust to your tastes. Hope that helps.
Have you tried a mix of chicken and pork for the broth? My mom sometimes makes soup with both kinds of meat and it's really good.
casey, you speak/explain really well!!
these videos r so therapeutic to watch 😌
I love these videos, teaches me part of my culture that my parents never could
That technically means that it isn’t your culture but rather your counter culture.
I love Chinese culture soo much. Really you're so lucky if that is your culture!
When you eat as much rice as we do, you notice the texture, shape, color, length, etc. of all kinds of rice. What kind of rice or brand did you use in this recipe? Looks delish!
It looks like he used sushi rice
Looks like short grain brown rice.
So I've checked out other Congee recipes on TH-cam and yours seems (to me) to be the most authentic. True it's more labor-intensive, but, the results look like someone's mother or grandmother made it. I can only imagine what it must taste like as I've had it before, so I will definitely try this recipe in the near future. Thanks for sharing
I have made this with pork and no black egg ever. I use ginger sliced green onion and pickled beet root fried salt Chinese sausage dried pork and egg it's a wonderful dish I add very little soy fish and sauce because the side dishes make it delious as is yum yum
Love it when you guys do a Chan cooking lessons 🍲🍛🍜
To get a rich broth cook chicken 3 to 4 hours, stalk of celery one whole white onion uncut, the reason why chicken soup or broth is healing when ill..its the nutrients from the bones of the meat, skim the brown but leave the oils, flavor broth with extra chicken powder if you like , rinse rice many times, add rice , cook another hour or 90 minutes, stir occasionally in beginning, put lid on very low heat..break chicken up , thin slice ginger and green onions, put congee in bowl surround edge of rice with soy sauce, add chicken, ginger , green onions and you have a beautiful healthy warm dish.
I have watched alot of congre recipes and yours is the only one I feel it's edible to me..thank you
I miss these cooking videos! Looks so yummy and healthy, Thanks
Lugaw or arroz caldo in tagalog. This dish is definitely good for this season.
Rice porridge! We eat this all the time - breakfast, lunch, dinner. Just change a few ingredients and yum!!
Thanks for sharing. Black egg is new to me. I will try that. This looks yummy.
chicken stock is much better than water...marinating rice in preserved duck worked out well, too...much tastier
Honestly this is pretty similar to my moms Mexican caldo de pollo she ads the chicken with the rice but the toppings are avocado and Serrano peppers lol
Sounds delicious
My grandma would make this and i haven’t seen her in over a year and a half... :(
new subs here...
been searching for congee recipe and i found yours to be my favorite..it looks so special and so good...i love that you marinate rice with century eggs, it's no more a secret lol👌👍...i'm sure i'm gonna follow this...thank you!
I'm hmong we call it "Qhhhh-whoaaa Dee" lol. Definitely a remedy when we're sick. Thank you for this recipe. Making it tonight!!!
What do you do with the chicken you used to make stock at start? Making now and going to use it with the congee, that good?
Came here to ask what he did with the chicken from the stock...
One of the best recipes for chicken congee!
Add abalone sauce (2 Tbsp), Fried Garlic & Fragrant Oil (2 Tbsp), salt to taste, chicken powder (to taste / optional), Shaoxing Wine, thin young ginger slices. Lazy don't want to stir for hours. Steam in stainless steel big bowl and full water 2 hours. (White base porridge). Can store in single serving packs in freezer forv other days usage. Transfer desire serving white porridge, vegetables, add seasoning and marinated ginger chicken. Last desire toppings 1. Fried agrlic 2. Green chopped green onion 3. Ajinomoto White Pepper Powder 4. Fragrant oil (fried garlic oil)
Hi Thanks for sharing such a great Recipe. Just wanted to know what rice are you using?
Omg I was just randomly craving for congee so I youtube it, and you guys popped up and I'm already subbed 😂 I had no idea Casey had a video on how to make congee this is great!
I hope you make more cooking videos for the future! It is very therapeutic and great cooking!
Not sure if your chicken is cooked to safe temp though. Probably safest to advice others doing it in their homes to have it with the stove on at least for a couple of minutes. The congee might have a build up of heat enough to cook the chicken but the stirring could bring down the temp rapidly depending on kitchen equipments. Looks amazing though! Tender chicken is the only way to go.
Heya! I stumbled on this great recipe from a while ago and I love it! I raise my own chickens, and the residual heat cooking trick made tough rooster leg meat into the perfect soft, intensely flavoured meat... so good! Thank you!
Casey, when u gonna come out with just a cooking channel?
Chinese Chicken Congee on Chinese New Year.
You're actually not suppose to eat congee on Chinese New Year because back in the day, it was considered "poor people" food. It's a bad omen for the new year.
Lisa D. Yeah, youll be eating congee for the whole year 😅😅
It's 5 minutes till totally done. I had a sneak taste and it was sublime
I was wondering if you have any recipes for other dim sum dishes, there isn't many restaurants that do dim sum around me so i want to learn how to make it myself, love your cooking videos!
You should try making this in the Instant Pot! It's so good!
Great video.
In India, in the southern state of Kerala, it is called kunji. Usually is eaten with beans and spicy pickle. Will definitely try this recipe!
Do you find that your congee will overflow and spill over? Because it seems to always spill over even on medium heat. I can never close the lid. Any solutions?
Coco Ice leave a open with spoon with the lid
Great Video. is it possible that you can cook congee by using instant pot ?
Please do another congee video but with your mum cooking it instead 🙏 very curious about her version xx
looks great! definitely gonna try this
you should get your mom to cook one of her dishes and share her recipe! (knowing chinese moms, she probably doesn't have a real recipe and is gonna just tell you to figure it out lol)
Chill casey, you’re always making the rest of us men look bad
That's because he's the best mom 😉
Oh man that looks good. My boyfriend lives congee and we’ve obviously grown with different cuisines but I’d love to make this one day when I find these ingredients. ❤️ Thanks so much Casey! I always remember giving my mom your dry rub recipe for ribs.. they were awesome. Love when you do food vids too, thank you!!
I am CRAVING THIS!
Bangladeshis/Bengalis call it jhao :) or phena bhaat. It is also cooked with lentils transforming it to khichuri - just delicious 😋 Eating khichuri is also eaten during gloomy, cold rainy days
Congee and fried donuts. Yummo
I tried this out and I love it.
Cool, could you use the oils for something skimmed from the broth? Soap?
God bless.
Thank you for the vid. Great idea on using the whole chicken for the broth and then for the topping
Blend the cook rice to produce faster cooking time and creamier porridge tecture. I marinate the chicken (15 mins) and cook it when the porridge is ready 1.5 hours
Chao is one of my favorite comfort dishes.. I always make it when my bf is sick. I wanna try your recipe next time!!😋
Yum. Delicious and economical. Win win.
What I did when i was in HK I sliced the century egg into 4 and just leave it boiling along with the arroz.
First time I have heard somebody outside of my family calling it Jook.
Yeah most people pronounce it the mando way
We grew up calling it jook
We all call it jook in Hong Kong
Are you using short-grain or long-grain rice, which is better?
Loved this video! Gonna try to make this tonight without the chicken since my bf is trying to be vegetarian and without the century egg since I wouldn’t know where to find one today lol. Great video Casey!
Thank you so much Casey for all your food videos. I made the soy sauce chicken, it turn out so good. Thx👏👍👍
Nice recipe you should try and putting the liver and all the insides of the chicken in your congee, my grandma did that when I was little and it was so amazing 😍
Hi thanks for sharing your recipe, will salted egg works as an alternative ?
Triple thumbs up!!!!
YESSSS TY! needed this recipe, cannot wait to make it and I appreciate what brand of ingredients you used. That can make the difference as well.
Oh well, I do your recipe once a month. Never fails
Loved this, can’t wait to try it!
We have the same dish here in North East India, we call it SAWHCHIAR, we make it with pork too. But We don't have the preserved egg😔your food looks so yummy.. Will definitely try it.. Thanks for the video..
Try toasting the rice with garlic and a lil oil
My gram makes something like this, but with pigs feet and chunks of ham, it’s so good 😊
Thank you for sharing this recipe Casey!
More of these kinda videos please Casey!!
PLS continued making these cooking videos!!!
Looks good! Can you make Scallop fried rice with egg whites next!!!
Growing up in California (northern and southern) I typically saw chinese-style jook/congee a lot lot lot more white in color. Same with Japanese style (okayu) as well as Korean style (juk). Though, Filipino and Vietnamese and even Thai styles were generally more dark in color. My friend's dad (Canto guy) who's family owned Chinese restaurants all over the East Bay always said, Hong Kong style don't add soy sauce to their "jook" (congee). It's a sin! Only ASEANs do that!!! LOL my flavor rating by country is below. This is from most flavorful to most bland. and of course, not talking about individual family recipes but the general recipes you would find in a typical restaurants that serve this style of porridge.
#1 Philippine Style
#2 Indian Style
#3 Malaysian Style
#4 Indonesian Style
#5 Hokkien Style
#6 Cantonese Style
#7 Shanghainese China Style
#8 Thai Style
#9 Korean Style
#10 Japanese Style (super bland generally because it's only eaten when sick)
Hello from Denmark. Thanks for sharing :-) Are you using jasmin rice?