Having a VERY RICE DAY cooking up this comforting Congee Recipe (jook)
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- เผยแพร่เมื่อ 14 ธ.ค. 2021
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LEARN HOW TO MAKE A UNIQUE CHINESE CONGEE RECIPE AT HOME TODAY!
LAY HO LAY HO! This recipe is basically my childhood in a bowl. We ate congee all the time and the recipe and toppings would be different every time. Join me in this episode and learn how to make a comforting bowl of Chinese style congee recipe right at home!
CONGEE INGREDIENTS:
5 pieces garlic
1 onion
200g daikon radish
1 cup long grain rice
9 cups water
3 tbsp avocado oil
2 tbsp miso paste
150g shimeji mushrooms
TOPPING INGREDIENTS:
200g extra firm tofu
1/2 cup peanuts
2 tbsp white sesame seeds
1 tbsp soy sauce
1 tbsp dark soy sauce
green onions to taste
ginger to taste
chili oil to taste ( • Most addictive Red Chi... )
Directions:
1. Finely chop the garlic and onion. Peel the daikon radish and finely chop
2. Rinse and drain the rice
3. Heat up a large stock pot to medium heat and add 2 tbsp of avocado oil. Add the daikon, onions, and garlic and sauté for 8-10min
4. Add the rice and sauté for a few minutes. Then, turn the heat up to medium high and add 2 cups of water
5. Add the miso paste and stir until most of the water has evaporated
6. Add 2 cups water and stir. When the porridge has thickened again, add another 2 cups of water. Continue to stir (if the porridge boils too aggressively, take it off the heat to stir)
7. Add another 2 cups of water and continue to stir (use a whisk to expedite the process!)
8. Add the shimeji mushrooms and 1 cup water. Stir and cook for another 4-5min. Then, place a lid on the pot and set aside
9. Pat dry the extra firm tofu and mash into a crumble with a fork
10. Heat up a nonstick pan to medium heat. Add the peanuts and toast for a couple of minutes. Add the white sesame seeds and toast for another minute. Then, set aside
11. Place the pan back onto medium heat and add a drizzle of avocado oil
12. Add the tofu crumble and sauté for 3-4min. Then, add the soy sauce and dark soy sauce. Sauté for another 2-3min. Transfer the tofu crumble to the peanuts and mix together
13. Plate the congee and garnish with thinly sliced ginger sticks, finely chopped green onion, some tofu peanut crumble, a dash of soy sauce, and some chili oil
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and TH-cam chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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You are watching:
• Having a VERY RICE DAY... - แนวปฏิบัติและการใช้ชีวิต
LAY HO LAY HO ☺️ ***Correction - the daikon was sautéed along with the onions and garlic. Not sure how that was missed, but the recipe directions have been updated!
I hope you’re keeping well and keeping warm! What are you going to top your very own congee with? Happy cooking 🥳
Since the rest of my family are not vegan, my kids love to have slices of chicken to their congee n salted egg. As for me, my toppings are always peanuts n soy sauce.
Thank you. Same to you.
I kept asking myself, when's he going to add the daikon?
O.k. thanks,because I was like uhm...so when does the radish go in? Thanks for the correction. Hey, can you use something else in place of the rice,for those wstching their A1C and/or sugar levels,please?
@@janisahjohari8105 can you use something else besides rice for those who have to watch their sugar and/or A1C levels?
Seriously, Wil, there is a poetry to your cooking…the rhythms, the sound of your gentle voice, the chopping, the swirling, the clouds of steam…Yeung Man cooking…the Poetic Chef. ❤
I love congee. In it’s basic form it is incredibly healing and easy to digest. We give it to anyone who is sick, the young, the elderly and to postpartum women. In my home we often eat it for breakfast especially on cold mornings. I like cooking mine in vegetable broth with a few slices of ginger in the slow cooker overnight. I top it with green onion and white pepper and of course seasoned with salt.
Happy New Year! Today Jan 7th in Japan is Seven Grass Congee day to give your stomach a break from all the New Year celebrations with heavy food and alcohol. Easy to digest, warming and delicious. Can't wait to try this one!
We use ( canja ) in Portugal for everyone but especially when people are sick as well post birth moms!
it is delicious 😋 🇵🇹🇨🇦
I’m definitely eating it tonight!
I just recently discovered millet(-porridge) for breakfast and I think I will like congee too (I'll definitely give it a try). Where I come from, you normally have bread/ toast with butter/ ham/ cheese for breakfast-a cold breakfast. I never knew breakfast could be so delicious and warming until discovering millet/ buckwheat/ oat porridges - looking forward to giving congee a try! 🥣🍄🧅
White pepper, yummy!
I love watching him cook his voice is so relaxing he’s Precise step by step like a gentle cook especially for beginners and he has a warm beautiful kitchen he doesn’t go so fast as some Chiefs he’s amazing 🥰
fried shallot and garlic oil, and a dash of sesame oil is also a good alternative to chili oil for those who don't do well with spicy stuff, and is just as flavorsome
I love your voice, the economy of your words, and the soft music in the background. What a contrast to all the loud, agitated, hectic, and/or rambling cooking videos. Thank you.
That’s very kind of you and glad to hear you are enjoying 🙌🏻
I've grown up on congee. it's not just a dish for being sick or in the cold winter. i love your creativity with your ingredients and toppings. ain't no way any of us Chinese grew up cooking congee in Avocado oil and miso paste (LOL) but hey, that's what's fun about this porridge dish. Kudos for making it your own!
Yep I can agree ,even I'm chinese at all ,but I watch so much chinese food blogs and movies .Yes I made it to fit his style.im African but because the close similarities in our way of dressing and cooking ,I came to this channel as well. We also have many dish about the same ,ok we are more familiar with the name porridge, but we have both to cook it with vegetables and seasoning with fish or beef stomach ,and we have porridge with sweets. But the one we have that ressemble this we use peanut butter dried fermented seaweed and seafood, but we on use lamb or beef trips or stomach no meat .and we do it also on rainy season or sick or postnatal recovery dish.waw for the same occasion.
Love this chef. He makes cooking so easy and the fact that he doesn't talk continuously like some other cooks makes it so pleasant to listen to.
Keep up the amazing cooking Mr. Yeung Man❤
To my non-expert eye this looks similar to risotto, but obviously in a Chinese iteration. It's so interesting to see how different world cuisines handle staple ingredients in their own ways using the ingredients and flavours available in their countries 😊 Like pizza, pittas, flatbreads and toasties - all variations on a theme, you could say. And isn't it wonderful that nowadays we have access to all these amazing cuisines! Thank you for sharing the treasures of your culture, Wil 🙏
You are very observant, he did cook it like a risotto! But it isn't how congee is traditionally cooked.
@@Cactina thank you.
@@Cactina How is it traditionnally cooked ?
@@lolilollolilol7773 What I found most non traditional is how he added water little by little and kept stirring (similar to cooking risotto). I learned that once poured in, the congee rice should not be stirred because a) that makes the congee starchy/ gloopy and b) that makes the rice stick to the bottom of the pot. The flavors used in this recipe are a bit novel as well, but I think that's because this is a vegetarian version.
I thought the same. It definitely reminded me of Risotto 😋
In India, we make a wholesome and very healthy rice dish called Khichdi/Khichri. It's my go-to dish ❤
congee is one of Indian traditional dishes too.. in South of India we call it "ganjee".. we make it in different consistencies.. from very thin to viscous thick .. the thin water-like ganjee is very good for people who stay or work for long hours outdoors in hot sun and to reduce body heat.... the thicker one is good for easy consumption and digestion..
I love congee.. and I was waiting for the chilli oil :D.. Thank you for this new recipe.. it looks delicious ..
Came to the comment section to see if someone drew a parallel btwn the two … especially someone from karnataka!! Wasn’t disappointed I must say😁
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నా మాట మీ నోట 🙂
You uttered my words.
Yes. Ganji in Telugu. Not just the dish, even the words sound so similar!
Congee is derived from the South Indian variations of ‘ganji’.
I can just imagine the warmth spreading through my body after eating a bowl of this comfort classic!
In the south of India ( coastal town of Mangalore) we call the rice porridge as Ganji. It's a plain rice porridge made with boiled red rice (a local variety of rice), water, and salt. It's a dinner staple and super yummy with some ghee. Served with a piece of fried fish and sauteed green vegetables were my absolute favorites growing up.
I will have to try this! It sounds delicious, Indian food is so good!
The word Congee is derived from the Tamil word Kanji.
Karnataka hehe me too
Hmm.. Ganji with meen fry & cabbage upkari 😂, some times with just yetti ( dry shrimp) chutney.
Same here ❤ Ganji love
I've never had Congee, but it looks absolutely delicious. I believe I am going to make this. Thank you for sharing all these amazing recipes ❤
Your jook is fancy!! That’s why it’s a labor of love 😍. Me-> I dump rice in the instant pot with ginger and green onions, and of course water, hit the porridge button and voila! Yummy goodness. I would love to try yours if someone else made it for me 😂.
Hi 👋 Lilian,can I talk to you for a moment ?
South of India rice porridge is referred as" Kanjee" (language =Tamil) very similar in terms of preparation and ingredients, since we are spice lovers we garnish it with green chillies. Love your recipe, especially the peanuts and sesame garnish. Got to try it. Thank you.
@M Wong A south Indian (Tamil - the word conjee comes from there) Kanji is very similar to jok. It was what our grandparents ate and what we were given when we were sick. We usually make it broken rice grains. I was quite excited when I came across jok in Thailand. Reminded me of home 🙂
Hi Wil, I'm new to your channel and enjoy your recipes! But I must say, I also enjoy how professionally done your videos are. They're very pleasing to watch.
Congee...hmm, I've never heard of that. Growing up in southern black homes we ate cream of wheat or grits🤤 This looks amazing👍🏾😋
Hi 👋 Treen, can I talk to you for a moment?
In a lot of Chinese drama movies, they serve this.
Common in all Chinese homes and with many variations. Well it is a Chinese recipe!
It might feel as strange as oat porridge for me when I visited US years ago!🙂
It's quite common dish for Asians 😁, porridge made of rice.
This is so comforting. I use to make this for my daughter when she is ill. These days I have to make it for myself when my tummy is off. I can eat congee for every day. I love mine with tons of mushrooms. 💜
I just found you! I love the simplicity, few words and quiet background music. You make it all look very easy. I subscribed and passing on to my 30yr vegan sister as well. She'll appreciate new recipes, as I will
His intense voice would be good in serious drama movies
I tried this recipe with what I already have at home : walnuts instead of peanuts, dill replaced green onions, radish was of "red meat" kind but this is of no importance. DE-LI-CIOUS !!!!!! Astonishinguely fresh dill is PERFECT with that recipe, please try it !!!
I grown up in Thailand which my mother taught me how to make this recipe all the time. It’s comforting food for us and could be anytime of the day. So delicious. Now I am living in the USA . You reminded me of my childhood. 👍👍
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Same here in Canada! We combine sticky rice with regular white rice. Delicious!
Oh my goodness! I always loved it when my mom made this for me, sick or not, it was so hearty, filling, so much substance and just warms your whole body. Thank you for sharing ❤️
I’ve been living on this for days now. It’s been really helpful in getting me to replace my morning bread and toast. Feeling lighter already
Your way of talking and telling the procedure is so simple and soothing, I find listening to your voice is so comforting and feels it’s so easy to cook like you , you cook with your heart and soul in it and make it enjoyable to see, Thanks and wish you all the best
I was under the impression that this was a dish made when someone was ill or to help someone getting over a cold/sickness. I've always wondered what it tastes like. Thanks for sharing this with us.
Cambodia breakfast
A lot of people have it for breakfast but these days I make it when we are ill or tummy needs gentle food. It's very creamy and you can give it whatever flavour you want.
Comfort food…even while binge watching in front of tv….I prefer mine thinner, so I add boiling water
Agree great comfort food for anytime
Mainly breakfast.. breakfast breakfas breakvis..🤤
My first time making this for lunch today on a cloudy cold day and it taste so amazing…plus my daughter had a cold and she loved it!
Thank you so much for sharing this awesome recipe!!! ☺️
In South India we make congee with garlic and little bit of fenugreek with coconut milk. We call it puundu (garlic)congee. We eat it for breakfast. Sometimes we add muringa leaves at the end. Your congee looks so delicious and smooth.
Seriously, your recipe IQ has been skyrocketing. I’ve been following you for about three years now and my God, have you change my life. Talk about confidence.
😎🙌🏻 oh wow, you are very kind. So great to hear you are enjoying the recipes
Love congee. The cold winter and the warmth of congee as a breakfast is perfect. Easy waking up better than coffee.
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My friend Ying Hua's congee was a culinary epiphany for me. It's one of the most surprising, comforting and satisfying meals I've ever eaten. Thank you for sharing your delicious version! Btw - since it's summer here in NZ I find it too hot to eat congee. For me, is a classic winter dish. My topping of choice is fried grated carrot and ginger.
Loved it! I'm a Malaysian-Indian origin, and congee is my comfort food of all times; thank you for sharing this recipe. Greetings from London
Just made this on a rare cold and rainy night here in Southern California and it warmed me right up! One of my favorite meals in a while. Can't wait to make it again soon!
This is my favourite cooking channel. I’m not vegan or vegetarian but i love all the flavours, the variety of ingredients and how healthy it is. So far my family has loved all meals i’ve cooked from your channel. Thank you for sharing.
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I like to cook congee during the cold days of winter . Very soothing for your chills. Adding peanuts ,is something different.
Wow - the stirring of rice has never been so soothing! Stress be gone…
I have always wanted to make this dish … I plan on making this recipe later this week.
Your show is so inspiring AND relaxing to listen to and watch-like a mid-day meditation. The music is soothing and you say only what is necessary. This looks really delicious! Thank You!
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I have no words to describe the whole experience of watching you cook! Thank you so much for the overall beauty-painting.🙏🌟❤️
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I made the congee today and let me tell you, IT’S GREAT! There’s so much flavor and it looks fantastic with the toppings and the chili oil! I always have chili oil (Wil’s recipe of course,) toasted sesame seeds, and toasted peanuts so it did not take long at all. It’s a great addition to my breakfast rotation. Thank you so much!
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It looks so delicious 😋 I can’t wait to make it. Thank you for all your great recipes Wil! 👍
This looks delicious, It is amazing how these dishes retain the heat.
Perfect with chilli oil.
Interesting dish will definitely need to give a try sometime. Certainly looks like a fabulously comforting food!
I made this today and I loved it. You also inspired me to cook with tofu for the first time in decades, thank you 😊 I make my own chili oil already, but I can’t wait to try yours when I run out!
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I was eating congee( my version) while watching. Yours caught my eyes with additions of miso paste and tofu crumbles. I have miso and tofu but never thought to add to congee. You are so creative Wil. Thanks for sharing your recipe. All the best for 2022 and may you and your channel keep growing in alignment with your values and goals.
Btw I top my congee with crispy fried onions, chili oil ( a must) green onions and sunny side eggs.
Another classic re-done. Thanks Wil .... great job as usual
Ohhh i recently started making (a WAY more simple version of) congee for myself, it’s such a great comfort food! Definitely trying this, it looks so beautiful!
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I love congee. My mom always makes this while growing up, also great if you're feeling under the weather. My favorite toppings are the century egg, pork floss, and Chinese fried donuts. Sometimes it pairs well with the fermented bean curd and green onion pancakes on the side. Oh goodness! I gotta make this soon, when I have time.
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What is a century egg?
I’ve never made congee this way! 🍚 Looks delicious and perfect for this time of year… I’m going to make it! Thanks for the recipe and tips! Love watching you cook! 😋
Since going Vegan I love this recipe. I lived with an Asian fellow from Hong Kong. We had a cafe and our congee was made with a Turkey neck broth. We oven roasted them first then simmered all day Strained and cooked the rice in it. Sometimes soy bean was added. We served with sesame oil and chopped lettuce on top.
I’m eager to make this now! I added mine just for non V to consider. There is so much that you can do. Henry used to slice a “100 yr old egg” on top.
In Malaysia rice porridge is known as " chuk" " bubur" n kanji. Its a great comforting food not only when your are recovering but also on rainy days. Every community has its own toppings like fried anchioves fried peanuts . Indians like it with green chillies. Thank you for posting. Brought fond memories of childhood and my grandma.
Nice...not forgetting shallots
@@msamala9045
Agree. Thanks .
U mean is this close to indian kichidi? Dont mind me, ian just curious 😅😅
@@diamondglowup9124
Indian kichidi is made of semolina. This is porridge made of rice grains.
This is the right weather for jook 😁😁. Snow coming soon . I make chicken congee weekly …quick lunch for me with stir fry Gai lan , so I am ready to try your version 😉😉. Love daikon , now why didn’t I think of that??
Thanks Wil for another winner 🙏🏻🙏🏻🙏🏻 .a
As much as the food that you prepare , your narration, voice flawless .....👌
Congee or 죽 is one of the mind blowing experiences I had from engaging with Asian cuisine! Comforting and amazing!
I would have added six to eight cups of water right away and boil the life out of the rice into congee.
I'll try doing it in stages till the right consistency.
Crumbling the tofu is a great idea. I would have cut it into squares or cubes.
Great way of making congee, thanks.
I love congee. I have tummy problems and the thought if oatmeal turns my stomach. So when I tried making congee for the first time I wasn't sure if I would like it but amazingly I did. It is so soothing!!
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I loved congee when I had morning sickness during my pregnancies. It was one of the few things I could stomach. It’s great for an upset or nauseated stomach.
Totally inspirational! Love the style in which you present this and your obvious passion for this dish...🙏✨️
Looks FABULOUS.
You have an excellent way of explaining thr receipe. It does look amazing ❤️❤️
Happy New Year. ⭐️🌟
OMG! This took me back to when my Indian grandma would make 'Khichdi' (rice and lentils congee with garlic, onion and ginger tempering on top)... best comfort food ever...Thanks!
Rice and lentils! This must be an instant winner. Thanks for the suggestion.
@@JE-western-rider Come to think of it now, rice and lentils balances carb and protein and a dollop of butter (or ghee) tempering for fat...a complete meal and easy to digest...these old folks knew what they were up to 👵...regardless, what I fell for was the taste and that earthy aroma of rice that makes it feel like home.
@@NeKa.. Appreciate your comments. I'm going to make your recipe this upcoming week. Thanks.
Thank you Wil. I am vegan and I cook almost everything you show us.. you have a great Chanel. Keep goin ☺️👍🏼
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This looks amazing. Thanks for sharing such healthy, amazing food!
MY GOODNESS, Chef Wil Yeung! You got me craving for this congee BEYOND BELIEF!
I love congee! My Chinese neighbour taught me how to make my plant based version by red lentils. Sooo good. Thanks for your version, looks fantastic. I may try it 👍🏽
Hello Carolina...please could you share recipe of lentil congee. As i have to have a very light meal and I love congee. I would be very grateful.
@@kalyanisk8008 Sure! It's so easy, but really tasty. I just add a 3/4 cup of washed red split lentils to a cup of Jasmine rice to 4 cups of vegetable stock or water and tsp salt and a thumbnail of fresh ginger. Cook for 20 mins. Afterwards I remove the ginger, then I get out my stick blender and half blend the congee, but to be honest I prefer it chunky. Serve and add your favourite toppings.
I made some adjustments based on what I had in the house but this was the first time I've made vegan congee and the congee itself was good not just the toppings. The consistency was perfect and the mushrooms (i just used dried) and miso were delicious!
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this video and your recommendation look like the final push i need to try this
Omg, you’ve created Smell-O-matic! I swear the aroma is wafting. Looks delish!!! Making this weekend. Thank you. Nice share.
Thanks so much for another wonderful video and some great cooking. I just love your channel and I love how it all turns out you come up with some wonderful wonderful things to enjoy.
I made this following the recipe exactly except with chicken instead of tofu and brown rice. IT WAS SO DELICIOUS!!! Thank you. :)
I was thinking about using brown rice instead. Did it work OK? Same amount of water and time?
I absolutely love your recipes!! Definitely going to try this! Our exchange students from China and Honk Kong use to talk about it, and made it sound very bland. But now that I see how it's really done, can't wait!! Thank you, @yeungmancooking.
Recently I've developed a soy, as well as a wheat/gluten allergy which really narrows my food options down. But I will try to re create your recipes in a way my body can digest 🤓 thanks for your hard work!
Not a bad thing. Except for some limited amounts of fermented soy, soy - including tofu is poison - just do a search for "dangers of soy". It is nasty stuff.
So glad I discovered you and your channel! Such a soothing video and I can’t wait to make this!
My mind and mouth were watering wanting to taste this amazing savory comfort dish.
Really interesting, thank you. Question: what temp is the water you add each time? Heated to keep temp same, or cool to bring down heat and stop it from cooking too fast? Thanks for all you share! Also, could it work using brown rice? Thanks :-)
Hi Wil! Thanks for this lovely recipe! Loooking forward to try this! May I make an episode suggestion - vegan Chinese clay pot rice? Can't wait to see what you come up with next!
Absolutely divine. Thank you for sharing, I need to try it as soon as possible!
I made this last night. It was delicious and came out just like the video showed! I only had brown rice so it was an even longer labor of love. I will definitely make it again for a Saturday/Sunday night meal.
This looks sooo good 😌 Did I miss when you added in the daikon radish? Is it an optional topping? Or sautéed with the onions and garlic?
🤦🏻♂️ Definitely meant to mention it - great looking out 🙌🏻 I’ve since updated the description box, they are added along with the onions and garlic. You could omit if you do not have them on hand
Ok great thank you!
I usually prefer abbreviated videos, but it was so relaxing to watch you prepping 😊 That along with your mellow voice describing it, adds to the comfort of this beautiful dish. Thank you! 🙌
🤗 happy we are cooking together
@@YEUNGMANCOOKING It was delicious! 😋 I made my chilli oil around the same time, so i used the fried onion as an extra topping. Plus i added some hoisin to the tofu which added a slightly sweet dimension. It simply hit all the spots for both flavour and texture! 👌🏽 Thanks again 🙏😊
Watching you cook is so relaxing
I've never heard of this before, what a fantastic recipe to try. Thank you for sharing Wil.
you guys can add dried shiitake mushroom or do a 50/50 coconut juice and water! seasoning whatever you like 😊
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I LOVE congee, but I'm usually pretty hungry soon after (since it's mostly white rice = high GI). I like the addition of peanuts + sesame here. It's a nice hack to stay full for longer.
Congee can also be made with other grains, that might help to stay full for longer. I made a congee today with rice, buckwheat, and millet.
@@bangkokkaren7618 That sounds great, I was hoping to avoid using white rice to get more nutrients. Does it work with the same amount of water and time with the other grains?
@@AdrianaNS Congee is one of those recipes I don't exactly follow the recipe for. I put all the grains in, and a good amount of water/stock. I check it, and add more water, time if the grains are not fully cooked and still chewy. I also prefer a slightly thick congee.
@@bangkokkaren7618 That makes sense. I actually made it this AM right after I made my comment. I used barley and sort of guesstimated the amount of liquid. It was super good! Thanks for giving me the idea to use other grains!
I’ve been intrigued by Congee for some time, now I’m obsessed! That looks so delicious.
That looks so delicious and warming. Real comfort food.
The congee is called kanji in Tamil language, and it's made with many other grains and millets too. The term conjee / kanji shows that the world was one in a distant past many many eons ago.
This looks so good, perhaps with the exception of the wad of ginger on top 😂 definitely going to try this. I wonder if a pressure cooker would be good for turning the rice into mush 😋
There are several instant pot congee recipes online.
@@debrt1523 thanks Debra
It cooked it in like 14 minutes! I make it every morning in my pressure cooker.
I love your channel! I'm watching every video ☺️ thanks for the good work!
This Congee meal is really a labor of love and the topping adds the final touch. What a great idea. Wow. 😊
It's past midnight and all I can think about is this gorgeous, delish comfort food..... We call it 'GANJI' in South India like 'gun- jee' ..... It's the best thing to eat when you're sick....!!!! I'm craving it really bad rn😭😭
I was about to say the same thing. This is the same Concept as our ganji oota 😋 so comforting
This looks like Asian risotto. Yum!
You mean risotto looks like Chinese congee. Since Italy also stole Noodles from them.
I am a congee lover. I have been making congee whenever. My favourite is with coconut milk and garlic pickle. This is looks as you said a painting. I want it. 😋😋😋
I can't wait to try this! It is getting vert chilly up in the PNW here and this is going to be a perfect comforting meal :)
Wow..an elaborate dish even though it is the humble congee.
It looks delicious and I would like to try cooking this jook, my hubby loves jook. Thanks for sharing and the demo.
New subbie- what a great video! A delicious dish, but also your camera skills, narration, and prep skills are so cool to watch 👏🏽👏🏽👏🏽
Wow❤❤❤, absolutely beautiful. Thank you for your amazing video
You are my favorite cooking channel, awesome videos and awesome recipes every time👏
A favorite restaurant of mine used to make something similar called jook with the rice left over at the end of the day. All the employees would come out to eat and talk. I loved eating there late. So comforting
I adore congee! I used to eat it regularly when I lived in East Bay, California! There was this awesome Chinese restaurant in Oakland's Chinatown! I'd finish working for the day and need my comfort food and that was jook! I teared up when I watched the video! I LOVE your cooking and your beautifully serene spirit. You are one of my favorite cooks! THANK YOU!
Wow! I can't stop watching. Am hooked to your wonderful cooking. Ingredients are very to obtain. Kudos.
I have just recovered from having nasty covid and this recipe is exactly what I am craving. Thanks for sharing it.
This makes me feel some type of way ✨🖤 will save for future use! Thank you!
This is my favorite comfort food topped w/few pieces of lecheon kawali or cut boiled chicken , salted egg and lots of crispy garlic ..great for breakfast and brunch 😊
Wow! I feel so hungry just from watching this, even though I just ate! Congee always looked so delicious but I never knew how to make it, thank you for sharing the recipe! :D
Just watched..and love it❤
Thanks for sharing the video