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  • Hi guys,

  • This simple bowl of congee takes me back to my childhood; it's the kind of simple food

  • that makes me feel safe and warm and comforted.

  • What is it? Basically a savory rice porridge that can be eaten plain or with lots of other

  • foods mixed in or dressed up with condiments. It's a typical Chinese breakfast food but

  • can also be eaten at other times of the day and especially if one is feeling ill.

  • All you need is rice and water or broth and perhaps some ginger and scallions to season.

  • I'm using Thai jasmine rice because it's what I have, but you can really use any type of

  • rice you like, even brown rice. Some connoisseurs might disagree on the type of rice but I feel

  • it's up to personal preference.

  • First wash your rice. This just helps the congee cook up nicely without excess grit

  • or rice flour.

  • In the pot I have half a cup of rice. Fill up the pot, swish around and drain most of

  • it.

  • Now I swish it around some more. Agitating the grains to loosen any rice flour or grit.

  • Fill up the pot again and drain. And do that again a couple more times until the water

  • is pretty clear.

  • After the final rinse, drain and add 4 cups of water, ginger and salt if you like.

  • Set this on the stove and bring the water to a boil without stirring.

  • Once you get to a rolling boil, turn down the heat to low and simmer for 20 minutes or until the rice is

  • completely cooked.

  • At this point, I take out the slices of ginger. Some people will use finely sliced young ginger

  • and leave it in, but I really hate biting into pieces of ginger. It's a texture thing

  • I've had since I was a kid.

  • Now we get the power tool out; I mean, the immersion blender. This is a kind of cheat

  • step as the rice is broken down slowly during the cooking process in the traditional method.

  • This was is much quicker and I find the results are fantastic.

  • Now, blitz the rice porridge until it's smooth. Some people, like my mom, actually prefer

  • having large grains of rice still in the congee but I like mine super smooth, Hong-Kong style.

  • And that's it. You can add more hot water or broth to thin it out but this is your basic

  • For a simple breakfast, you can have this garnished with green onions and a little soy

  • sauce to enhance the mild flavour of the congee. It serves as a warm and gentle way to wake

  • up your digestive system.

  • It can also get as complicated as you like. Other common condiments include fermented

  • tofu, fermented black soybeans, and pork floss. I don't use pork floss of course, but you

  • can also make a vegan version out of mushrooms.

  • For today, I have some sweet corn seasoned with soy sauce and sambal sauce. These strong

  • tasting condiments are meant to be eaten in little bits to balance the plainess of the

  • congee.

  • So that's it. Look out for future videos that I'll be sharing on Chinese condiments and

  • foods that you can have with congee.

  • Thank you so much for watching this video. Please give it a thumbs up if you liked it.

  • Do you have a childhood favourite that you've veganized or want to veganize? Share it in

  • the comments below so we can all get some comfort food inspiration.

  • Bye for now!

Hi guys,


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B2 中上級

中華粥(バットジュック/バーイショウ)|ビーガン (Chinese Congee (bat jook / bái zhōu) | Vegan)

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    Pedroli Li に公開 2021 年 01 月 14 日