I tried your recipe, but used 3 skinless chicken drumsticks instead of fish. Came out wonderful. So much easier than using a pot over a stove and watching over it so that the jook doesn't boil over and doesn't burn at the bottom of the pot. Plus a lot faster. Topped it off with green onions, ginger, cilantro and of course the preserved egg. Thx!
Instead of 1 big piece of ginger, I like to julienne the ginger and add while the rice is cooking. Then you don't have to add the ginger as a topping later on. I also like the preserved egg. I tell my son that it gives the jook a creamy buttery taste. Thx for the video!
Thanks for sharing this Instant Pot congee. I make congee for my family and they love it, but it takes too long so I’m going to try your recipe next time!
LOVE that “tip and swirl” (tip the pot to catch the stray rice grains stuck to the side, then swirl the pot to get the rice to lay in an even layer on the bottom). ☺️
@@rackoflam in answering your question, I did not put any topping, but I have a side dish - stirfry celery with Chinese spicy sauce (麻辣醬). It was good. Not like the old time, The rice we can buy in grocery stores, they’re pretty clean. I just wash one or two time to wash away dust or whatever impurities. There’s nothing wrong with the milky water, it actually contains a lot of essential minerals and vitamins.
lyn eL 1 second ago I wash it around 3-4 times and by then, it's not quite as cloudy but not completely clear either. Also, besides adding the century egg as a topping, I like to add aittle bit of it ( about half the egg or so) , chopped, so that it cooks with the jook and adds the flavor throughout.
Yums! I’ve cooked Chao Ga(Vietnamese Porridge) in my instant pot during winter season or when I get sick. My hack when I make it is that I use rotisserie chicken instead of regular chicken. Imo it adds another level of flavor to the porridge. More instant pot videos please!
I wash my rice until it is almost clear. I also wash the rice in a strainer under running water. My goto congee is shredded lean pork and century egg with lots of white pepper and sesame oil.
Great recipe Maggie. Love thousand year old egg with salted pork bone congee. I also like toppings like seasoned anchovies, gluten (seasoned) and peanuts too. Sometimes, a cooked fried egg on the side is good too. I was my rice until the rice runs clear. Always look forward to your recipes and your famous "What's up guys!". Hahaha. 😉
@@rackoflam I always look forward to " What's up guys". Love it!! I really like your simple, easy and delicious recipes. A lot of comfort foods. Thanks so much Maggie. I also love salted fish with minced pork...however it might not sit well with some viewers as the smell may be a bit pungent after the food is cooked. Even better salted fish and diced chicken fried rice!!! Yummy!!!😄
My family wash rice until the water is clear. But some people say that the elements on the outside of rice is part of the whole rice left after mill. So it's not a good idea to clean it too much. One thing is clear is to never add water to the initial water. If you do that, the liquid will not clear any longer.
Thank you for sharing your post. I was introduced to Congee by my Chinese classmate, when I tasted it I knew what it was. This was the staple dish I had with them during my visits to Chinese restaurants. In Southern India its called "Gangi" pronounced as "Gangee"..the poor mans soup minus the meat. Living on a Canadian Island, we have Tilapia / Basa. Any recommendations on which Fish to add?
There are many delicious variations! You can always leave out the ginger for them. There’s seafood congee, dried scallop congee, pork and century egg congee, chicken congee ... or simply plain congee with side dishes!
I rinse the rice until it's clear. Even though it is clear, it still contains some arsenic. I usually make congee using Costco's rotisserie chicken. It's a 3 lb chicken. I use the every part of the chicken, except the breasts, for the congee. That's enough to make about 4 quarts of congee. In addition to the chicken parts, I also toss in some mixed vegetables. I use chicken broth instead of water. I use the chicken breasts for making a salad. I could get 4 salads out of the chicken breasts. Altogether, I've made about, at least, 8 meals.
We don’t normal do that. Grilling no more juice for fish - less flavor for soup. We would flavor oil with - ginger, garlic, scallion white part only, and shallots until golden brown, then add fish fillets + seasoning. Sauté for a few minutes set aside. Do same to flavor the vegetables oil, add washed broken rice+ a handful of sweet rice. Sauté until golden crispy and seasoning with salt, black pepper, chicken/mushrooms powder, a few rock sugar. Then add the mixture to chicken broth. Cook until softened. Serve congee, sauté fish, top with cilantro, green onion, fried shallots, julienne ginger, chili, crusted peanut (opt), fried hollow bread stick, ground pepper. Enjoy!
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WRITTEN RECIPE:
✽ rackoflam.com/instant-pot-fish-congee-recipe/
I tried your recipe, but used 3 skinless chicken drumsticks instead of fish. Came out wonderful. So much easier than using a pot over a stove and watching over it so that the jook doesn't boil over and doesn't burn at the bottom of the pot. Plus a lot faster. Topped it off with green onions, ginger, cilantro and of course the preserved egg. Thx!
Like very much of her teaching: clear,no rushing,no nonsense..very very comfortable for watching👍👏😊🤗🌷
Thank you so much for the kind words!!
Instead of 1 big piece of ginger, I like to julienne the ginger and add while the rice is cooking. Then you don't have to add the ginger as a topping later on. I also like the preserved egg. I tell my son that it gives the jook a creamy buttery taste. Thx for the video!
Thanks for sharing!! I like freshly julienned ginger because they’re spicy 😋
My mom would always make gee yuk jook whenever we were sick.. I miss living at home! Pork bone congee is also a fave!! 😋
Yaaas!! Pork bone congee is so good, especially how my dad makes it. Living at home with parents has its pros 😂
Thanks for sharing this Instant Pot congee. I make congee for my family and they love it, but it takes too long so I’m going to try your recipe next time!
Great recipe! I love congee, and this one looks fabulous. I wash my rice twice. 🌈♥️
Thanks for watching!! Good to know not everyone washes till water runs clear lol 😋
LOVE that “tip and swirl” (tip the pot to catch the stray rice grains stuck to the side, then swirl the pot to get the rice to lay in an even layer on the bottom). ☺️
Hahaha thanks! Theres always rice stuck on the sides!
My favorite breakfast 😋...my mom cooks this for me all the time.
Yeah so comforting!
Yay another great addition to my recipe 📖 I do the same with my rice sometimes more than 4 times 🤷♀️ ❤️
I’m definitely trying this once I get an instant pot!!
I wash my rice 2-3 times only and I find that enough. Thanks for your recipe. I haven't tried it with fish yet.
Thanks for watching!! I find that 3x is sufficient too 😋
Awesome !!! That look so yummy !!!
Another great recipe! Thanks for this video!
Thanks Judy!!
I actually tried tonight, it’s pretty good. Easy and tasty. Good sharing. Thanks.
Glad to hear!! Thanks for trying!
@@rackoflam in answering your question, I did not put any topping, but I have a side dish - stirfry celery with Chinese spicy sauce (麻辣醬). It was good.
Not like the old time, The rice we can buy in grocery stores, they’re pretty clean. I just wash one or two time to wash away dust or whatever impurities. There’s nothing wrong with the milky water, it actually contains a lot of essential minerals and vitamins.
lyn eL
1 second ago
I wash it around 3-4 times and by then, it's not quite as cloudy but not completely clear either. Also, besides adding the century egg as a topping, I like to add aittle bit of it ( about half the egg or so) , chopped, so that it cooks with the jook and adds the flavor throughout.
Yum! I like throwing them in too when I make Century Egg Congee with Pork
I looovvee congee!!! Comfort food! Fish congee in instapot is smart!! Turn it on and forget about it. ❤️ yummm!
Thank u!
I sauté onions, scallions, and garlic, and ginger first. I also add tumeric and lemon. Is the egg a thousand years old? Wow?
My mom would love this if I make it for her. I’ve been using chicken legs and thigh. Thank you.
Yums! I’ve cooked Chao Ga(Vietnamese Porridge) in my instant pot during winter season or when I get sick. My hack when I make it is that I use rotisserie chicken instead of regular chicken. Imo it adds another level of flavor to the porridge. More instant pot videos please!
I’ve used rotisserie chicken too, does up it another level! Yes, hope to share more IP videos!
I wash my rice until it is almost clear. I also wash the rice in a strainer under running water. My goto congee is shredded lean pork and century egg with lots of white pepper and sesame oil.
One of my favorites!
Thanks for sharing, It is hard for me to make congee broken up, shame on a Hong Kong guy! but I will keep trying
Amazing! Thank you for sharing 🥰
I wash my rice 3-4 times too! Can you please show how to make congee with a ham bone in instant pot please?
Looks yummy 🧡
Thank you so much!
Good recipe Chef 😋
Great recipe Maggie. Love thousand year old egg with salted pork bone congee. I also like toppings like seasoned anchovies, gluten (seasoned) and peanuts too. Sometimes, a cooked fried egg on the side is good too. I was my rice until the rice runs clear.
Always look forward to your recipes and your famous "What's up guys!". Hahaha. 😉
Hahaha I might have to change how I start the video. How’s HOWDY!!??
@@rackoflam I always look forward to " What's up guys". Love it!! I really like your simple, easy and delicious recipes. A lot of comfort foods. Thanks so much Maggie.
I also love salted fish with minced pork...however it might not sit well with some viewers as the smell may be a bit pungent after the food is cooked. Even better salted fish and diced chicken fried rice!!! Yummy!!!😄
@@168mooncakes love salted fish! Pungent is okay while we are home during this pandemic lol
My family wash rice until the water is clear. But some people say that the elements on the outside of rice is part of the whole rice left after mill. So it's not a good idea to clean it too much. One thing is clear is to never add water to the initial water. If you do that, the liquid will not clear any longer.
So interesting how everyone does it differently. Thanks so much for sharing!
Thank you for sharing your post. I was introduced to Congee by my Chinese classmate, when I tasted it I knew what it was. This was the staple dish I had with them during my visits to Chinese restaurants. In Southern India its called "Gangi" pronounced as "Gangee"..the poor mans soup minus the meat. Living on a Canadian Island, we have Tilapia / Basa. Any recommendations on which Fish to add?
Thanks for sharing!! I typically use swai but you can use tilapia or basa as well.
Thanks for showing how to make Chinese porridge. Are there more variations of porridge especially for children? My kids don't like ginger 😃
There are many delicious variations! You can always leave out the ginger for them. There’s seafood congee, dried scallop congee, pork and century egg congee, chicken congee ... or simply plain congee with side dishes!
Thank you. Loved it, fast and easy :D
Thanks for watching!
💜💜💜💜💜👍👍👍👍. Looking good I always mean too try this dish💜💜💜👍👍👍👍many thanks for the video
Thanks for watching!
@@rackoflam I was watching your HK. Macaroni soup video💜💜💜👍👍👍. May make it for my HK friend
Wow!! I have never seen an egg like that 😁. Awesome recipe though thank you 😊.
Don’t be deceived by its looks! 😋 thanks for watching!
great recipe, love it👍👍
Thank you!!
Add peanut dried scallops spring onion and chicken be great 👍
Pi Dan is a must have condiment for jook 😋
Agreed!
The rice isn't actually "dirty" do I stopped finding it when I started making my own congee. I figure it adds starch for creaminess
Do you wash your rice until the water runs clear? What do you like to top your congee with?
I wash it about 3 to 4 times. And I love century eggs, green onion and fried garlic.
I rinse the rice until it's clear. Even though it is clear, it still contains some arsenic.
I usually make congee using Costco's rotisserie chicken. It's a 3 lb chicken. I use the every part of the chicken, except the breasts, for the congee. That's enough to make about 4 quarts of congee. In addition to the chicken parts, I also toss in some mixed vegetables. I use chicken broth instead of water.
I use the chicken breasts for making a salad. I could get 4 salads out of the chicken breasts. Altogether, I've made about, at least, 8 meals.
Thanks for sharing! Making good use of the rotisserie chicken!
nice recipe
Thank you!
I use a rice strainer and use sink sprayer until clear
Thanks for sharing!
I sometimes get confused when people say congee (it sounds like "kanji" - 漢字). I love eating rice porridge with Chinese donut (you tiao).
My subtitles were picking up Kanji each time I said congee 😂
where can I buy the eggs at ?
Have you tried grilling or frying the fish first? I heard that it makes the fish less fishy and more flavorful. Anyone try this?
We don’t normal do that. Grilling no more juice for fish - less flavor for soup.
We would flavor oil with - ginger, garlic, scallion white part only, and shallots until golden brown, then add fish fillets + seasoning. Sauté for a few minutes set aside. Do same to flavor the vegetables oil, add washed broken rice+ a handful of sweet rice. Sauté until golden crispy and seasoning with salt, black pepper, chicken/mushrooms powder, a few rock sugar. Then add the mixture to chicken broth. Cook until softened.
Serve congee, sauté fish, top with cilantro, green onion, fried shallots, julienne ginger, chili, crusted peanut (opt), fried hollow bread stick, ground pepper. Enjoy!
Can I use expired preserved eggs? I hate to throw them out since they’re preserved.
I am guilty of using them too 🫣
What weight of one fillet
I only add salt and sesame oil
More 'hay' 👍😀
We Suggestion it’s better with stove ,because we see the fish still raw
Can you use salmon?
In congee, I prefer using fish that has more subtle flavors, such as tilapia and swai, so have never tried salmon, but worth a shot!
@@rackoflam thank you. Those are my two least favorite fishes lol. I’ll try mullet and see how that goes and let you know.
Just made this but it was incredibly stale. I had to add a ton of bouillon powder to eat it. What did i do wrong???
This congee does have subtle flavors, so please adjust seasonings and toppings accordingly to your preferences!
@@rackoflam what do you reccomend? Dashi? I used other bouillon and kinda ruined it… texture and consistency is perfect though!
I am making mine with Dried Bok Choy and bacon bone.
Yum!
nice recipe; liked the pei tan at the end
3-4X
How was your breath in high school?
I speak Cantonese.. want to get together..
I don't wash my rice.
This does not look good appealing at all 🤮