🤤 How to Make the SILKIEST Congee Base!  

00

And you can actually use it as hot pot base soup!

If you really wanna burn down your kitchen in style get a wok burner. Damn rocket engines

Edit. I burned down my kitchen.

Hahah you can do it 🤣

This is a treasure for people like us!😂

OK noted. But… If he is using the same measurement for water then we still have the same 8 to 1 ratio. All good

Yes it is. I have the exact same one. You're new to English or what?

It’s still right. 1 cup rice 8 cups water

@@terrelljustis He uses a 𝙙𝙞𝙛𝙛𝙚𝙧𝙚𝙣𝙩 measuring cup for rice than for water, so the ratio of water to rice is 8:¾ by volume. If you use an 8:1 ratio the result will still be porridge, just not the same consistency as Daddy Lau’s recipe. Your choice.

@@sinahaase9923 By 𝘃𝗼𝗹𝘂𝗺𝗲 the ratio of water to rice is nearly 11:1. (To be precise, it is 10⅔:1.)

You gotta buy the 20lb bags and put the rice into large containers and put it into your storage room. It lasts for months that way

​@@daniel-jp1jj lol

No

😋😋😋 turkey broth

It isn’t ‘similar’ but more like a fact. That’s where the term “congee” derives from.🎉

@heyyo3746 That is how it was served to me in Shanghai, but with many toppings on the side.

@sinahaase9923 Yes, it is the whisking. On the website it says “If you don't have a whisk, you'll need to cook for another 10 to 20 minutes.”

Not the poster but maybe you could freeze the uncooked rice. Wash the rice first then freeze it for 8 hours. I heard many people had luck with that 😅

I first soak brown rice in water (warm to hot) until I think the rice expanded (at least 2 hours for me). Then I put it in freezer so it cracks the rice when boiling them later. When cooking it, I use more water for brown rice congee then normal congee (like instead of 1:8/10 ish I do 1:13/15). Another shortcut, cook brown rice like really soft steamed rice + more water, then boil it with boiling water. These are just personal experience... they may not be the best ways.

I know this is probably not the exact answer your looking for but, each house has their own recipes/techniques for making food, some people do what others do but some don't. I think that's quite a logical answer..

@@itsrinny3007 how do people decide to do/not do what others do?

@@WanderTheNomad well, I can't really explain it, let's use Jack as an example, jack has a cooking technique that's his used too/comfortable with, then he might prefer that method than others

@@WanderTheNomad and with cooking you need experience, you do different methods/techniques and see what's best for, and im also not saying you can't use other methods ofc.

@@WanderTheNomad It's also "regional"; subtle differences (number of times to wash ingredients, differences in ingredients, length of time, etc.). Example: Though my mom "taught" (more like I watched) me how to cook, I've made changes because of my palete and/or my growing up in the U.S. vs. China).

This is the salty way,chicken with rice😅 if you make it sweet it can be a delish dessert too, like rice pudding. etc

@constantcompanion Congee is not the same texture as cream of rice. Cream of rice has smaller particles that are firmer than cooked rice.

What how?

Yes

I personally use pork neck bones, after lightly roasting them

First time i made this, i added Tilapia and frozen peas in the final five minutes. maybe a couple teaspoons of salt as well.

I was able to...

If you go into your RU-vid history, click on the three dots on the shorts, it should give you an option to save the video.

Bruh congee is literally that