Rice porridge - How to cook Cantonese porridge (the traditional way)
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- เผยแพร่เมื่อ 10 พ.ค. 2024
- Rice porridge - How to cook Cantonese porridge (the traditional way)
Making a good Cantonese rice porridge (also called rice congee) required patience and the right technique.
This video outlines how to prepare the silkiest and most comforting Cantonese style porridge. This rice porridge is the breakfast and lunch staple in many Asian countries and serves in Dim Sum restaurants (they call it as jook in Cantonese) as one of the delicacies.
The time-honored Cantonese rice porridge is suitable for almost every palate. This unadorned dish is surprisingly appealing and easy to make.
We include this porridge in our breakfast menu and hence would like to share with you how do we prepare it at home.
(If you see words like congee or jook in other recipes, it means the same thing as chicken porridge, they all refer to the same Chinese delicacy.)
The best porridge recipe should fulfill the following criteria:
Silky smooth and creamy
The rice grains are adequately hydrated, burst open like popcorns.
The rice grains are suspended in the porridge, and will not sink and separated into two layers.
The plain rice porridge base should be enticing that it is a dish on its right, even without adding any extra ingredients. Full recipe and notes of the chicken and broccoli stir-fry at :
tasteasianfood.com/rice-porri...
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I cannot recommend this recipe enough. My mother just had abdominal surgery and can't stomach many foods at the moment. I made her this recipe and she loved it - she said it was soothing and light. Thank you for sharing this recipe so I could help my mother feel better.
Thanks for trying out, and I hope your mum has a speedy recovery.
mann...i dont know it required so much effort.Now i appreciate it so much more of the porridge from hawker stalls.
why dislike? this is the best rice porridge episodes ever. Thanks TasteOfAsianFood.
Love the way you explained
Thanks. I finding porridge recipe and this what I need 😊
I am so appreciate with your video many many thanks 🙏❤️
Thank you! I followed this recipe and I loved it, plus it was so clear and easy to follow 😊
You are welcome and hope you will enjoy the porridge.
I like yr explanation, v clear . Will try yr method TKS.
Love this guy!!!!
I love it..yummy
Omg this looks so good! Thank you for sharing sir
You are welcome and hope you will enjoy the Cantonese porridge.
Wou your explanation is so clear n superb! Thank you Sir. Cheers 👍
You are welcome. I just want to do the best I can. Hope it's clear enough for you to replicate the rice porridge recipe.
I had this for breakfast every day in a Chiang Mai hotel in 2003. Memorable. It was made from the previous day's leftover rice, surrounded by condiments of dried fish, spices, etc., most of which I did not recognize. I've finally found a restaurant in town that makes a very soothing chicken congee, as close as I've ever tasted to the Thai breakfast porridge. Bought some rice today, and with plenty of homemade chicken stock in my freezer, I plan on adapting this and cooking it tomorrow!
thank youuu!!
I love the way you cook
Thank you 😋
After adding up the hours you suggested, I decided to buy it off a shop. Thanks.
lol
awesome
You're so good. You taught me a lot of chinese dishes. Marry me. Lol! ❤
. your gonna be a good couple...
Never trust a skinny chef...
Marry me! I will order you porridge delivery...
No shortcuts here and it looks perfect.
This is my favorite comfort food .. my favorite breakfast i match this w/deep fried spring rolls and crispy tofu on top and hard boiled egg.. lugaw or congee or arroz caldo .. they call theyre the same .. still my fave morning breakfast 👌✌
Yum 🤤
It looks like a german chicken-rice-soup if you warm it up on the third day :) I now want to cook it right now to get back into childhood.
Merci de OK 👍😋💕🌹
when catch a cold or fever,this will make u better..
amazing simple and delicious...
Thanks for watching and hope you will enjoy the rice porridge.
I subscribed.
I shortened the cooking time by first mixing the cooked rice abd broth and blending together using the electric hand blender.
That's one way to save time. 😊
Put a dash of brandy. Good
Ur congee win al!
🌹
When I go out for Dim Sum I always get the rice porridge. They put fish or pork in it.
What type of rice is best to cook porridge?
Long grain rice should be fine, like Thai fragrance rice. If you use short grain rice like Japanese rice, the porridge will be thicker as it contains more starch in it. But in reality, not many people buy a separate type of rice just for the porridge. So just use what you have to cook steam rice for the porridge.
@@TasteofAsianFood thank you.
What kind of rice do you use? medium grain?
I use long grain rice.
I have been obsessed with congee for years and am at the end of my rope trying to get the same results I see in restaurants. My beloved Popo passed last year and I never got the chance to ask her about making it.
I hope this recipe is what you are looking for. Hope you will enjoy it.
How much rice did you put in the 2.5 L of stock?
You can get the recipe in the description below the video, and more Information by following the link to the blog post.
For your convenience, here is the link :
tasteasianfood.com/rice-porridge/
This looks like it takes a certain amount of time which I don't have. How long did this take you to make?
About 2 hours I took.
My whole life, I’ve detested congee. But after seeing this video, I’m second guessing myself. Maybe what I didn’t like was how my parents prepared when I was a kid, and not congee as a general dish ...
Give it a try and that will change your perception. I still know certain people don't like it because mom only cooked it when he felt sick.
There are many types of congee from various part of china. This is cantonese style.
Porridge is too watery for me. And because you use too much stock, took a lot longer to cook than needed to reduce the water content.
We use Turkey bones! They're more flavorful...clean them as above with chicken bones...
Clean rice per above...
Turkey bone especially after roasting has a wonderful taste. 😊
The Alex Santana comment is off tangent . This presentation is ABOUT the traditional CANTONESE PORRIDGE , NOT the Santana Porridge.
Can we just use ready made chicken broth instead of making it from scratch?
You can, but freshly made stock tastes better.
@@TasteofAsianFood Thank you for your reply...
what is the ratio of rice to stock?
I use 1 part of rice with 12-15 parts of water/stock.
What is century egg
You don't want to know. I don't think i'd eat one! lol. I'm glad he gave instructions for leaving it out.
Hi Sarah,
Here is part of the article about the century I wrote about the "Lean Pork and Century Egg porridge" sometimes ago. Hope this helps you to understand what it is.
"Century egg (Chinese: 皮蛋)
Century egg has other names which I do not know how they are derived: hundred-year eggs, thousand-year eggs, millennium eggs, but they are preserved eggs.
The century eggs are traditional Chinese delicacy. The chicken or duck eggs are preserved in a mixture of clay, ash, salt, quicklime for 15 to 20 days. Over time, the color of the yolk becomes dark green with a creamy consistency and strong flavor due to the hydrogen sulfide and ammonia present, while the egg white turns to a dark brown, translucent jelly with a salty taste.
Weird? You will never know the taste if you never try it. It will be a pleasant surprise for you."
It is an acquired taste. You can skip it in the recipe, but you need to simmer the rice porridge longer to get it to the creamy texture. You can read that entire article here:
tasteasianfood.com/chinese-porridge-recipe/
Thanks
KP Kwan
pomfret and pommes frites It’s almost like a nice cheese, smelly and funky. But it tastes creamy, and you can taste the unique funk. :P
This is what I eat then I have a stomach ache or menstrual pain. It does wonders
Really ??😕
@@purvitripathi8843 Why are you so doubtful? This is the food to eat when you're sick and can't stomach anything. It's bland as to not upset you body any further and has enough calories to maintain sustainace. But I get it if it's not for everyone.
try to skip the salt. chicken stock will do the job. 250g of rice add 3 to 4 table spoon of soy sauce is good enough to bring out all the taste.
Good point.
Well my rice porridge is really plain it's only water, rice and little bit of salt
Try to switch up with this recipe, or get the store-bought children stock as the base of the porridge.
Won't it be easier n faster to cook in pressure cooker? I always use pressure cooker n in 15 mins I'm ready to eat as oppose to waiting almost 2 hrs. I sauté the ginger with soya sauce for a few minutes than pour it over the porridge - this way one don't taste the raw ginger.
Thanks for sharing your experience. We are making our porridge in the restaurant so slow simmering is not an issue as there is always someone there.
Have not use pressure cooker before and glad to learn that it works.
Is it safe to use pressure cooker for porridge? What if the foam of the porridge choke up the pressure relief valve? Mine was choked without me realizing and the secondary valve yielded and hot porridge shot to the roof. Fortunately it didn't explode. Nowadays, I use thermal pots to cook porridge. Just boil the broth with the rice and the meat etc into the innerpot. When boiled, put the outer pot into the thermal container and leave it there unopened till after work. Add water if required and again bring to a boil etc.
@@johnchow8372 Hi John, I do not have a pressure cooker and therefore unable to answer your concern. Right now I am still using the traditional method but have seen many people use pressure cookers. I think it is time for me to give a try.
John Chow - it all depends on the rice that you're using. Also one must add sufficient water - not too much n not too little. On pressure cooker it depends on how many whistle. Try 3 first whistles (don't forget the rice that you're using)! I always use pressure cooker n I got it just right - trial n practice makes it perfect. The last step I let it cook without the pressure cooker cover to get the right consistency n add whatever one likes. One more thing I do - I wet a small towel n wrap it loosely around before I start cooking. Rice is startchy so it helps to prevent water dropping down on the stove.
I don't run a restaurant - I run a home so we want to eat as we're hungry.
@@rosalindhoover5989 Thanks so much to explain 😊
250 grams : 3.7 liters of water
1kg : 14.8 liters
4tbs Salt
Right?
Which is better smaller rice grain longer rice?
Any replacement for the century eggs?
Tq.
Yes, but the salt seems to be too much. The link to the recipe is in the description below the video. For your convenience, here is the link:
tasteasianfood.com/rice-porridge/.
There is no substitute for century egg, so I suggest you omit it if unavailable.
So, my customer have to wait for 2 hours ?
Most of the restaurants will make it in advance and serve immediately. It can be kept for the whole day.
No. It is not silky smooth. You need to cook a little longer or using a whip stirrer.
Y u use toilet brush to clean chicken.
ho sik
that mandolin is freaking nasty dangerous.
Why does it sound like he’s reading off of a TelePrompTer???
Why does it matter? May be he wanted to make sure everything he said was understood by everyone.
So much work. There's a lot of steps that you could skip and it would still taste just as good if not better.
Does not look appetizing!.I prefer to fry the chicken pieces (wings) along with the garlic,ginger,onion then pour and get the rice along with them briefly then add stock/water and let it boil. Then simmer for 20 minutes. Add little milk or cream. And voila!.
Sir, this is definitely not a correct way in making traditional Cantonese porridge, in fact, your way is a bit weird
Omg simmer for 1 to 2 hrs? That's so time consuming, waste of time energy and gas....surely it's simply rice it cooks fast not 1hr to 2...goodness u r making this so difficult when its acually so simple easy and quick to cook!!!
👍👍👍👍👍👍agree
This is porridge not rice. If it’s a waste of time then obviously you shouldn’t be cooking :)