Thank you for posting a congee recipe! I make congee in my Instant Pot electric pressure cooker a few times a month, and it is one of my favorite breakfasts, especially when I Put a fried egg on top.
In the Philippines we eat Congee (lugaw) all day, and all night. Breakfast, merienda (mid morning snack), lunch, merienda (mid afternoon snack), dinner, midnight snack, and early morning snack. Different variations are, Lugaw (plain), Arroz Caldo (chicken), Goto (beef and innards), Overload (topped with everything)
Looks amazing, Miss Ling! I love congee. Never had chicken though so I’m excited to try. Always such a treat, getting notified of a new CHC video! Thank you!
My family always uses overnight rice to make congee as simply lunch to pair with Chinese pickles (if you know what it is) and fermented tofu and market bought pancakes etc
I'll gladly subscribe, and, give you a big thumb's up for a really gracious presentation indeed!!! I've been to Nanning city, in Guangxi province twice!! I've been spoiled by eating congee, wonton soup, seafood long noodle soup, beef long noodle soup, and much much more!!! My fiance, Shen Yan Xia has prepared shrimp and chicken congee for me often!!! I was completely amazed at how absolutely delicious in every way it was!!! Very nice video, and please continue making these lovely videos~!~!~!~
It’s getting very cold here in ND, and I was looking for a really good soup to help fight off cold symptoms. I’m Im so tired of chicken noodle soup, and this looked so delicious. I made it tonight, and it was so yummy! I under seasoned a little, but the flavor was really good.
Hi 👋 Ms Ling. I love jook (congee). I could eat this every day especially now that Fall is here. I would use shrimp,fish or tofu in place of chicken. Your recipe looks so good, needs to make your version for my mom. Tfs.
I always prefer to this kind of porridge where by the rice grains are still intact and can drink the accompanied clear soup 😍👍 vs the sticky glooey style porridge.
I am from a place called Kerala in South of India. Kerala had trade relationships with Arabs , Syrians , Chinese and almost all cultures and our culture is mix of everything. Our comfort food is called "Kanji " ( pronounce exactly same as congee ) a rice porridge exactly like congee and we eat it with side dish made of grinded cocunut or pulses. When someone is sick kanji is the must food. Now I know the origins of kanji ! Globalisation is a very old concept ! Thanks for sharing this. I will try my kanji with chicken next time 👌👌❤️❤️
Seems like it would be lower calorie meal, since 1 cup of rice is stepped down about 9 to 1. This looked almost like a soup. I'm learning but it can be a bit thinker, with some open lid cooking. So congee is pretty flexible. I made a pot of plain congee, stored in the fridge, and then microwaved a bowl, added eggs on top for a quick morning meal. I'm thinking about odd fun, with fruit or melted cheese. No longer Chinese, but still fun.
This looks really good. I had Chicken Congee when I was in China and didn't like it, as it was very bland and had no taste. I am going to try this recipe to see how it is. Thanks!
Presentation is excellent, but it looks too watery for my taste. I would suggest cooking it a little longer, letting evaporation occur for a thicker congee.
The dish is very simple and part of my childhood. Thank you for that. How much water did you use to boil the rice with? I couldn't quite hear that part
Two thumbs down! A fabulous sign that losers are getting pretty jealous! Thanks for all your amazing content! I bet this is a fantastic medicine for getting over the current cold virus going around... 😁
@Lynn Nelson @Matowix Congee can be cooked at different consistencies but it should generally be like a rice porridge. It needs to be cooked for a while to break down the rice grains. I guess you could call it 'mush', but my preferred congee texture is smooth, thick, and creamy. In any case, the rice should be very soft.
