How To: Classic Chicken Congee At Home ❤️ |  

Ooh, I've got to try this trick now! :)) hello from France

That sounds really interesting! What kind of oil to cook the rice grains in tho?

@@qiuzhang97 what I do is toast the rice in rendered chicken fat and a bit of ginger for extra flavour before putting in the broth

My mom does the same thing!

@@qiuzhang97 I wonder if you could just dry toast them in a pan on a lower heat to get the effect.

LOL! You're funny. But yeah, I'd think my partner was sick, too, if they don't like chao/congee. But most people do associate it with sickness because that's what their Asian parents forced down their throats when they were sick. For me, I only associate the plain, bland version to sickness. The flavored versions are for when you're well and have an appetite again.

Grounds for a serious ass whooping!

break up

Is he not Asian?

Yes, yes he is.

wow fish sauce and lemon, interesting!

Yes it is!! Congee is mama’s taste!! I have very had the Cantonese style congee how do you make it? What is the special tricks?

Cantonese style congee also compliment with few dashes of sesame oil. :)

Casey Chia Oh yeah !! I all kind of stuff!! I love green onions!! There are so many ways and different ingredients!! Here in the United States I make fish the most with swai fillet because it’s easy!! I make my broth ahead of time using dry scallops and ginger. I season sliced fish with ginger, salt pepper and sesame oil. Just boil the right amount of fish when we are ready to eat!! Don’t even forget the most common one is made of ground pork and thousands years egg 🥚 if you dare to try!! Lol

@@asiandlitekitchen1776 Yes, century egg, that is. :)

Casey Chia lol 😂

Best thing when you're sick!

yes! great idea.

Yeah my mom use rotisserie chicken for a lot of her dishes as well.

Growing up sunday we always had rôtisserie, so monday was congee day... So many memories

Aw thank you so much! Yes my sleeves are very full LOL

Ooooh I'll have to try a Filipino version and see how it is different :-)

Especially nice with fried garlic on top!

With my Filipino family's version, we use a mixture of glutinous rice and regular rice, and season it with fish sauce, not soy sauce. Plus calamansi or lemon! You'll enjoy it!

I was just about to comment this! The ultimate Filipino comfort food 😌

In Mexico we call it caldo de arroz we add chicken and veggies like carrots and potatoes

most cultures have some sort of comfort soup, usually chicken. I think because chicken is the easiest to digest and with soup it hydrates as well as allowing things that boost immunity (thing like garlic and ginger).

DoodahGurl make this for me pls 😻😩 I’ve never heard of congee before

@@nh8559 I totally would! I make damn good chao/congee, if I must say so myself. I buy a couple of rotisserie chicken and use the carcass and skin to make the base along with a lot of fried shallots. Using rotisserie chicken carcass and fried shallots, the color of the end product isn't as pretty, but it sure tastes amazing! If you want to see other versions of chao/congee, check out Boriville's channel since she has chicken, fish, pork, organs, etc. on there that looks great (I'd not add the sugar like she does, though).

DoodahGurl defined to check it out and make some myself!! Seems like the ultimate comfort food 🤤

Any chance you have a recipe? I would love to try it out! I think one of the best ways to experience a culture when you cannot go somewhere is RU-vid and cooking from their recipes. If I had my way, I'd make it all over the world, but sadly, I am never going to be that rich :/ Also, I will for one thing be checking out Boriville's channel :)

@@tiredoftheliesalready Unfortunately, I don't have a written recipe. I just toss things in a pot, but typically, I'd use the carcass of 2 rotisserie chickens to make a big pot (using both bones and some skin) and cook it for about 1 - 1 1/2 hours. Then I'd strain the broth and toss in uncooked jasmine rice (you can use cooked rice if you have leftovers) along with about 1 cup of fried shallots (from Asian grocer) and cook until it's the consistency you like. Depending on your consistency preference, the ratio of rice to broth varies. I don't like it thick like how Marion makes it, so I use less rice. I'm going to guess it's 1 part uncooked rice to 8 parts water for my version (or maybe 1 part to 10 part...just add more broth or cooked rice if it's not the consistency you like). Use chicken base/bouillon, salt, and/or fish sauce to flavor it. I add the shredded chicken back into the pot after the rice cooks for a bit. If you don't like pieces of chicken mixed in with your rice, then just top your congee with it when serving.

yep. ultimate comfort food.

A yes here as well....like a good chicken soup.❤❤❤

The question is, who didn’t? 😂

Never even heard of it. Just now. Im not Asian.

@@Weeping-Angel Those of us who aren't Asian and/or whose mothers were terrible cooks who could barely boil water 😭. Consider yourself lucky if your parents cooked well and shared their food with you.

Check out Boriville's channel for various types of chao/congee. Her family is southern Vietnamese so they add a bit of sugar to their congee (southern Vietnamese add sugar to pretty much all their savory dishes, ugh!). However, she did showcase different types of chao/congee such as chicken, pork, beef, fish, organ meat, etc.

Thank you! -Team Marion's Kitchen

If you want to see different varieties of congee/chao, check out Boriville's channel. She's southern Vietnamese and has made them from chicken, pork, fish, beef, organ meat....but just don't add the sugar (that's such a southern Vietnamese thing to add sugar to pretty much all the savory dishes).

@@doodahgurlie Thank you!! will definitely check them out! :)

@@stephaniechua5130 No problem, in the youtube search bar, type in "Boriville chao". It should bring up all the varieties on her channel.