I love me some pigeon brand pickled mustard greens with my congee. My family would also make a Thai "salad" to have with congee (dried shrimp, shallot, Chinese celery, chopped Thai chili, lime, sliced lime leaf threads, fish sauce, touch of sugar), there's a variant that my family also does that has these incredible spicy canned clam (fried baby clams in chili). So good in congee! We would also make a leafy green stir fry with fermented bean paste and a few whole chilies. Congee is love for the tummy! It's what I crave when I'm sick.
The first time I made congee I threw a couple of mayak eggs on there with the sauce and damn I near passed away Congee is life altering with how good it is
It makes it so easy to add to any kind of soups and stuff. I don’t really like the texture of those things even after they’re cooked so I put them in a tea strainer to make them easier to separate.
JON I literally saw this and decided to make it, and it was so delicious!! I used Chilean sea bass and baby scallops. I can't believe I've gone all this time, never having tried congee.
I love those chinese pickeled cucumbers (the ones that went viral for being spiral cut) with congee. Floof loves hers with loads of seaweed snacks and any fishes she can get.😊
Jon, please make a video going more into depth on how ginger takes the fishiness out of cod (or w/e fish one might use). I feel like I need to know how this works.
Hey Jon, obviously you can do it off vibes at this point but what ratio of rice to water do you aim for in congee? Or can you just reduce till you're where you wanna be?
It’s totally based off of preference! Some people like the congee to be thicker and more creamy while others like it to be a little more on the watery side. The measurements that I gave here gave you a pretty basic starting point, but you can reduce to make it thicker or add more water to thin it out as you like.
I've got a genuine concern/question. My parents never made me eggs, in any form whatsoever, for some reason, and I've been completely averse to the few times I've tried them. Note, I am otherwise not particularly picky and am obsessive about my daily protein intake (hence, the question, which is coming). I'm a decent home chef, and feel like I could give it a proper go. What would be the way to go, in your opinion, to hopefully begin appreciating them? Any tips are sincerely appreciated. Edit: I'm currently hiding them in a homemade protein pancake batter, but it's too heavy to eat regularly.
You must have known its raining here. Btw can you suggest a video or a way to make dried scallops at home. They are so expensive there's got to be a good DIY to make them at home. Thanks 😊
That feeling when you pick the right pot xD
YES
I love that after every bite you do the appreciation head bob!
Pickled banana peppers in congee sounds delightful!
Give it a try they are super easy to find at any grocery store
I love me some pigeon brand pickled mustard greens with my congee. My family would also make a Thai "salad" to have with congee (dried shrimp, shallot, Chinese celery, chopped Thai chili, lime, sliced lime leaf threads, fish sauce, touch of sugar), there's a variant that my family also does that has these incredible spicy canned clam (fried baby clams in chili). So good in congee! We would also make a leafy green stir fry with fermented bean paste and a few whole chilies. Congee is love for the tummy! It's what I crave when I'm sick.
The first time I made congee I threw a couple of mayak eggs on there with the sauce and damn I near passed away
Congee is life altering with how good it is
your cooking videos are so soothing for my winter blues and anxiety
I love the little umami mix container
It makes it so easy to add to any kind of soups and stuff. I don’t really like the texture of those things even after they’re cooked so I put them in a tea strainer to make them easier to separate.
I've always wanted to try congee, but this looks soooooo good (and easy)! Gonna have to try ittt. Thanks!
JON I literally saw this and decided to make it, and it was so delicious!! I used Chilean sea bass and baby scallops. I can't believe I've gone all this time, never having tried congee.
This brings me so much joy 🥹
Wow first time hearing congee with pickled chillies. Can't wait to try it for myself.
Black rice and lentil congee was surprisingly good
Oh that sounds amazing
I'm going to make this! It looks so yum yum yummy
Gotta make this. Thx for posting
Literally just finished making some cod and tilapia congee with a side of Nigerian pumpkin ogi. Yum!
I love those chinese pickeled cucumbers (the ones that went viral for being spiral cut) with congee.
Floof loves hers with loads of seaweed snacks and any fishes she can get.😊
While cooking add in a century egg! Once boiled and mashed it’s awesome…
Love a slice of that in my congee. Have you ever tried making congee with century egg inside? Ground pork and century egg congee is delicious.
@ yup! It’s awesome!
That egg looks insanely good, how long do you cook it for to get it that consistency ?
1 hour at 145°F
@ thank you !!
Nobody does it like J Kung does it ❤🙏
Jon, please make a video going more into depth on how ginger takes the fishiness out of cod (or w/e fish one might use). I feel like I need to know how this works.
Thanks chef
Only slightly disappointed that you didn't make a face with a slice of bacon, but it looks delicious anyway! 👍
i loveeee pickled banana peppers
Hey Jon, obviously you can do it off vibes at this point but what ratio of rice to water do you aim for in congee? Or can you just reduce till you're where you wanna be?
It’s totally based off of preference! Some people like the congee to be thicker and more creamy while others like it to be a little more on the watery side. The measurements that I gave here gave you a pretty basic starting point, but you can reduce to make it thicker or add more water to thin it out as you like.
I hope all your LA friends are okay. 🙏
@jonkung how might you modify this for someone with a shellfish allergy?
I've got a genuine concern/question. My parents never made me eggs, in any form whatsoever, for some reason, and I've been completely averse to the few times I've tried them. Note, I am otherwise not particularly picky and am obsessive about my daily protein intake (hence, the question, which is coming). I'm a decent home chef, and feel like I could give it a proper go. What would be the way to go, in your opinion, to hopefully begin appreciating them? Any tips are sincerely appreciated.
Edit: I'm currently hiding them in a homemade protein pancake batter, but it's too heavy to eat regularly.
When he rose his arms in triumph 😅
You must have known its raining here. Btw can you suggest a video or a way to make dried scallops at home. They are so expensive there's got to be a good DIY to make them at home. Thanks 😊
my moms hack to expedite super smooth congee, beat the semi broken congee with a wisk.
Congee rules when it’s cold
Can you use old rice or does it need to be fresh?
You can use old rice!
@jonkung splendid!
Looks like grits. I learned something new. What if you use broth instead of plain water?
People do that for sure! Many cultures had different versions of this and the Indonesian uses a very rich chicken broth.