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This video will show you how to cook Okayu, Japanese rice porridge. Full recipe here: 🤍 Connect with us on Facebook: 🤍 Subscribe for more easy Japanese recipes: h ttp://goo.gl/yaiKye
The key to a good Chinese rice porridge is the silkiest, smoothest congee base 🤤 Daddy Lau explains the vital steps to getting your congee nice and fluffy ☁️ Our full congee recipes - Chicken Congee: 🤍 Century Egg & Pork Congee: 🤍 #shorts
Here is a recipe for Korean rice porridge called Juk. This can be served for breakfast or light meal. This is also traditionally served when someone is feeling sick as it’s easier to digest. Ingredients 1 cup short grain or sweet rice , washed and soaked in cold water for 30 minutes 1 Tablespoon sesame oil or cooking oil 1/4 onion, diced 3 garlic cloves, minced 1/2-1 carrot, diced (depending on size) 1 celery stalk, diced 3-4 mushrooms, sliced 1/2 zucchini, sliced 6 cups vegetable broth (can use chicken broth) 2 Tablespoons soy sauce 1/4 teaspoon pepper salt to taste before serving Optional- 1 teaspoon sesame oil Optional garnish: green onion (scallions), sesame seeds or crushed toasted seaweed Directions Rinse the rice a few times and soak in water for at least 30 minutes. Meanwhile, chop the vegetables and set aside. Heat oil in a pot. Add onions and garlic and sauté for couple of minutes. Add rice and sauté for a few minutes. Add vegetables stir for about a minute. Add broth, cover and bring to a boil. Reduce heat to medium low and and cook for 20 minutes or until rice is cooked and liquid is absorbed, stirring often. Str in soy sauce, sesame oil, and black pepper. As salt tends to leave the porridge soggy in the fridge, if you’re planning to have leftovers, season with salt after you place in serving bowls. Taste and adjust seasonings as needed. Store leftovers in the fridge for up to 3-4 days. Add some water before reheating and season with salt before serving. Recipe: 🤍
Watch Daddy Lau teach us how to make congee, a classic Chinese rice porridge dish. Also known as jook in Cantonese (as well as juk, zhou, and many other names), this is a staple of many Asian cuisines. 👩🍳 JOIN THE CANTO COOKING CLUB 👩🍳 Develop the intuition and foundation to cook Cantonese food with exclusive classes from Daddy Lau! Join the club: 🤍 🍴 RECIPE + INGREDIENTS🍴 Check out our blog for an adjustable list of ingredients and step-by-step videos: 🤍 🙏 SUPPORT OUR CHANNEL 🙏 If you enjoy these videos and want to support us being able to continue creating content for many years to come, we’d love for you to consider becoming a patron of Made With Lau. 🤍 👋 CONNECT WITH US 👋 🤍 🤍 📽 WATCH NEXT 📽 - Mapo Tofu, Cantonese Style: 🤍 - Ginger Egg Fried Rice: 🤍 - Egg Flower Soup: 🤍 - 📙 THE STORY 📙 Now retired, my dad has over 50 years of experience as a Chinese chef. Everything he makes is SO GOOD. You won't regret trying this recipe! Congee / jook was one of my favorite things to eat growing up. My parents used to make this for breakfast for me and my sister as we got ready for school, and they'd always have a week's worth of congee for us when we got sick. The word "congee" was derived from from the Tamil language of Ancient India, "kanji". In Cantonese, we call it "jūk" (which kinda sounds like "jook"), but there are many, many different variations and names for it across Asia. Even though congee is commonly known as a rice porridge, it wasn't always the case. With thousands of years of history in China, congee was made with whatever grains were available locally: millet, cornmeal, barley, and etc. Interestingly, in Chinese tradition, it’s considered a bad omen to eat jook on Chinese New Year. When I asked my parents about it, my mom explained that in the “old old days, many people didn't enough rice to eat. Using relatively small amounts of rice, they made big pots of congee to make their rice last longer.” She said that, “the rich ate cooked rice, the poor ate jook.” and that congee is not a high class food. But, my dad quickly chimed in: “This is not true - if cooked with high-class ingredients, porridge is a high-class meal.” Historical accounts show that congee was enjoyed across all walks of life, from emperors to everyday people. It's also an ideal food for babies - my mom started feeding us congee when we turned 1, and it's certainly something that we'll enjoy feeding our newborn son very soon! ⏲ CHAPTERS ⏲ 00:00 - Intro 00:12 - Congee & Chinese New Year 00:39 - History of Congee 01:34 - Wash rice 01:58 - Boil water, chop veggies 02:35 - Prepare chicken 03:45 - Start boiling rice 05:32 - Cover pot & wait 06:27 - Whisk rice 07:16 - Start cooking chicken 07:58 - Add flavors, ginger 08:11 - Plate 08:54 - Meal Time! 10:04 - The meaning of “waaht” 10:36 - Mommy + Daddy Lau’s childhood jook 12:42 - Life in China 14:21 - Jook at restaurants, in China 16:44 - Mommy Lau & Baby Cam say bye! 🍜 MY DAD'S SPECIAL INGREDIENTS 🍜 If you don't have access to an Asian grocery store, you can purchase these items on Amazon: - Chicken Bouillon: 🤍 - Kikkoman Oyster Sauce: 🤍 You'll also need a whisk for this recipe: 🤍 Here are some of the other core ingredients my dad uses (but not for this dish): - Shaoxing Cooking Wine: 🤍 - Kikkoman Soy Sauce: 🤍 - Kikkoman Sesame Oil: 🤍 - Chicken Bouillon: 🤍 These links are affiliate links, which means that if you use our links to purchase these ingredients, Amazon pays my family a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support! 💛 OUR FAMILY 💛 Learn more about the Lau family, and why we started this channel + blog: 🤍 - 🎵 OTHER CREDITS 🎵 Intro Flute Music - Performed by Daddy Lau Copyright Chillhop Music - 🤍 Copyright Chillhop Music - 🤍 Overhead Camera Rig built by P.Oak - 🤍 Chinese Subtitles by Wynee Pan - 🤍
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Lucas Sin, chef of Nice Day Chinese and Junzi Kitchen, demonstrates how to make and unpacks the history behind congee, a Chinese rice porridge that has been eaten for centuries. Congee is a humble dish often eaten for breakfast, by children, or when ill; the porridge’s thick, velvety texture and abundance of nutrients has made it a staple not only in China but around the world, through slightly different preparations. Lucas explores shatin chicken congee, a comforting dish made with galangal-spiced poached chicken, century egg, dried scallops, and a mixture of two kinds of rice. Check out the recipe here: 🤍 Subscribe to Munchies here: 🤍 All Munchies videos release a full week early on our site: 🤍 Hungry? Sign up here for the MUNCHIES Recipes newsletter. 🤍 Check out 🤍 for more! Follow Munchies here: Facebook: 🤍 Twitter: 🤍 Tumblr: 🤍 Instagram: 🤍 Pinterest: 🤍 Foursquare: 🤍 More videos from the VICE network: 🤍
After the new year, Japanese have this traditional custom to eat rice porridge to heal your gut and pray for the health. Let me show you how you can make it at home^^ 🌈Join our course to form a sustainable health eating habit through Japanse cooking 🤍 😊More Japanese food recipes on my E-cookbook! 🤍 🍀Join our newsletters to stay in touch^^ 🤍 🍲Recipes - NANAKUSA GAYU 🤍 -AZUKI GAYU 🤍 -SEKIHAN 🤍 🍚Dobabe ( Clay pot) I use 🤍 Use my code MIWA to get 5% off from your purchase! - ♡MY RECOMMENDATIONS♡ ▶JAPANANESE POTTERIES (beautiful plates & cups & bowls& chopsticks 😍) 🤍 Use my code MIWA to get 5% off from your purchase! ☆Here is what I have and love 1; Rice bowl with the blue flower↓ 🤍 2; Miso soup bowl 🤍 3; Chopsticks 🤍 4; Chopstick rest ( origami crane shape) 🤍 ▶JAPANESE FOOD ESSENSIALS (for those who love love Japanese cooking!) 🤍?sca_ref=191925.N4eyA6vKUY -JAPANESE COOKING BASIC INGREDIENTS I USE A LOT! 🤍 -DASHI (JAPANESE SOUP STOCK) ASSORTMENT 🤍 ▶JAPANESE KNIFE ( very sharp and good quality!) 🤍?jikuu_friends=CPDYVJV ▶JAPANESE TEA SELECTION (matcha, houji cha, and many more!!) 🤍 ▶▶Amazon shopping Koji (Rice malt): 🤍 Red beans ; 🤍 Soy sauce: 🤍 Mirin: 🤍 Miso (yellow): 🤍 Kombu Dashi Powder: 🤍 Dashi Packet: 🤍 See more of my favorite kitchen tools and ingredients on my web 🤍 FOLLOW Miwa's Japanese Kitchen 🌞 📺Please SUBSCRIBE : 🤍 🌎 Recipe Blog : 🤍 🌝 Facebook :🤍 📷 Instagram : 🤍 👧 TripAdvisor: 🤍 Disclaimer: product links may include affiliate links
The Norwegian Porridge is a hearty and delicious rice porridge which is commonly prepared as a Christmas meal in the Nordic regions. RECIPE TO PRINT + TIPS 📕 🤍 PIN 📌 🤍 RECIPE INGREDIENTS 🔽 -US Customary- To cook the Norwegian porridge: 1 cup Short Grain Rice 1 cup Water 1/2 Teaspoon Salt 5 cups Milk 2 Tablespoon Sugar For each bowl: 1 Teaspoon Cinnamon 1 dollop Tablespoon Butter -METRIC- To cook the Norwegian porridge: 150 grams Short Grain Rice 200 milliliter Water 1/2 Teaspoon Salt 1 liter Milk 2 Tablespoon Sugar For each bowl: 1 Teaspoon Cinnamon 1 dollop Tablespoon Butter
In this video I'll show you how I make my rice porridge. Creamy, delicious and filling. #porridge #rice Ingredients: 4 cups milk 1/2 cup rice (I used Koshihikari premium short grain rice) you can use the rice of your choice 1/2 tsp salt 1 cinnamon stick 1/2 tsp cinnamon powder 1/2 tsp nutmeg 1 tsp vanilla 1 1/2 tbs Brown sugar (sweeten to your taste, and enjoy) Thank you for watching. Please share, comment, like and subscribe.
Follow Jasmine: 🤍 Did you know there’s a trick to making congee in just 20 minutes? Congee, or rice porridge, is a classic Asian comfort food that’s often eaten for breakfast or when under the weather. It’s a very simple dish that traditionally takes at least an hour to prepare, but this hack allows you to make congee in just about 20 minutes. The secret is freezing uncooked rice overnight, which helps the rice break down much faster during cooking. I’m using jasmine rice, but any white rice will work–each variety will give you a slightly different congee consistency. Wash, rinse, and drain the rice, then place in a zip-top bag and freeze for at least 8 hours. Add chicken broth (or your broth of your choice) to a soup pot, along with garlic, ginger, and the frozen rice. Bring to a boil, then cover and simmer for about 15 minutes, or until the rice has reached your desired consistency. If too much broth has evaporated, add a splash or two of water to loosen the congee. Season with salt, pepper, and fish sauce and serve with your favorite toppings. Ingredients ½ cup uncooked jasmine rice 2½ cups chicken broth Kosher salt, to taste Freshly ground black pepper, to taste Fish sauce, to taste For Serving Soft-boiled eggs Sesame oil Chili oil Sliced scallions
Rice porridge – How to cook Cantonese porridge (the traditional way) Making a good Cantonese rice porridge (also called rice congee) required patience and the right technique. This video outlines how to prepare the silkiest and most comforting Cantonese style porridge. This rice porridge is the breakfast and lunch staple in many Asian countries and serves in Dim Sum restaurants (they call it as jook in Cantonese) as one of the delicacies. The time-honored Cantonese rice porridge is suitable for almost every palate. This unadorned dish is surprisingly appealing and easy to make. We include this porridge in our breakfast menu and hence would like to share with you how do we prepare it at home. (If you see words like congee or jook in other recipes, it means the same thing as chicken porridge, they all refer to the same Chinese delicacy.) The best porridge recipe should fulfill the following criteria: Silky smooth and creamy The rice grains are adequately hydrated, burst open like popcorns. The rice grains are suspended in the porridge, and will not sink and separated into two layers. The plain rice porridge base should be enticing that it is a dish on its right, even without adding any extra ingredients. Full recipe and notes of the chicken and broccoli stir-fry at : 🤍 = Sound effects Oriental Harp 2. By Soughtaftersounds 🤍 Clear Day 🤍 = Website: 🤍 🤍 🤍 🤍 🤍
Lucas Sin, chef of Nice Day Chinese and Junzi Kitchen, demonstrates how to make and unpacks the history behind congee, a Chinese rice porridge that has been eaten for centuries. Congee is a humble dish often eaten for breakfast, by children, or when ill; the porridge’s thick, velvety texture and abundance of nutrients has made it a staple not only in China but around the world, through slightly different preparations. Lucas explores shatin chicken congee, a comforting dish made with galangal-spiced poached chicken, century egg, dried scallops, and a mixture of two kinds of rice. Check out the recipe here: 🤍 Click here to SUBSCRIBE to VICE Asia: 🤍 Connect with VICE Asia: Check out our full video catalog: 🤍 Videos, daily editorial and more: 🤍 More videos from the VICE network: 🤍 Like VICE Asia on Facebook: 🤍 Follow VICE Asia on Twitter: 🤍 Follow us on Instagram: 🤍
One of the most classic breakfast dishes you can find in Thailand is congee or "jok". Congee is originally Chinese, but the Thai version has its own unique style namely we use jasmine rice for more aromatic porridge, and we always add tender, delicious pork meatballs. This version I'm showing you uses leftover rice, and is super quick and easy and cooks in 15 minutes! For the traditional "long cooking" method for congee, see this video: 🤍 JOIN US ON PATREON FOR BONUS CONTENT: 🤍 MY KITCHEN TOOLS & INGREDIENTS: 🤍 WRITTEN RECIPES: 🤍 MY COOKBOOK: 🤍 CONNECT WITH ME! 🤍 🤍 🤍 🤍 About Pai: Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen. Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco. After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at 🤍 #ThaiFood #ThaiRecipes #AsianRecipes
ORDER YOUR COOKBOOKS, MERCH, & SUSHI MASTERCLASS HERE: 🤍 LEARN HOW TO MAKE A UNIQUE CHINESE CONGEE RECIPE AT HOME TODAY! LAY HO LAY HO! This recipe is basically my childhood in a bowl. We ate congee all the time and the recipe and toppings would be different every time. Join me in this episode and learn how to make a comforting bowl of Chinese style congee recipe right at home! CONGEE INGREDIENTS: 5 pieces garlic 1 onion 200g daikon radish 1 cup long grain rice 9 cups water 3 tbsp avocado oil 2 tbsp miso paste 150g shimeji mushrooms TOPPING INGREDIENTS: 200g extra firm tofu 1/2 cup peanuts 2 tbsp white sesame seeds 1 tbsp soy sauce 1 tbsp dark soy sauce green onions to taste ginger to taste chili oil to taste (🤍 Directions: 1. Finely chop the garlic and onion. Peel the daikon radish and finely chop 2. Rinse and drain the rice 3. Heat up a large stock pot to medium heat and add 2 tbsp of avocado oil. Add the daikon, onions, and garlic and sauté for 8-10min 4. Add the rice and sauté for a few minutes. Then, turn the heat up to medium high and add 2 cups of water 5. Add the miso paste and stir until most of the water has evaporated 6. Add 2 cups water and stir. When the porridge has thickened again, add another 2 cups of water. Continue to stir (if the porridge boils too aggressively, take it off the heat to stir) 7. Add another 2 cups of water and continue to stir (the rice will continue to breakdown) 8. Add the shimeji mushrooms and 1 cup water. Stir and cook for another 4-5min. Then, place a lid on the pot and set aside 9. Pat dry the extra firm tofu and mash into a crumble with a fork 10. Heat up a nonstick pan to medium heat. Add the peanuts and toast for a couple of minutes. Add the white sesame seeds and toast for another minute. Then, set aside 11. Place the pan back onto medium heat and add a drizzle of avocado oil 12. Add the tofu crumble and sauté for 3-4min. Then, add the soy sauce and dark soy sauce. Sauté for another 2-3min. Transfer the tofu crumble to the peanuts and mix together 13. Plate the congee and garnish with thinly sliced ginger sticks, finely chopped green onion, some tofu peanut crumble, a dash of soy sauce, and some chili oil If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode! Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you. STAY IN THE LOOP ON SOCIAL MEDIA! Wil's Recipes on Instagram: 🤍yeungmancooking Wil's Recipes on Facebook: fb.me/yeungmancooking.com Wil's Photography + Video on Instagram: 🤍wyphotography.com Wil's Photography + Video on Facebook: wyphotography 2URMN9UHJW9FTCHA HUZY5UQSSXLU1YY0 UGV0TSZ5UE6JPTLO You are watching: 🤍
I enjoy cooking and eat. kenty cook 🇯🇵 I posted a cooking video on TikTok, Currently supported by 4 million followers. Right now it's only short videos, but long videos too I would like to post in the future . TikTok followers 4,000,000 🤍 Twitter 9,000 🤍 Instagram 1,120,000 🤍
4 Perfect Ways to Cook Porridge for Breakfast (4 ways) ▶ Get My COOKBOOK 🤍 1. Egg Porridge (Gyeranjuk) 2. Beef and Vegetable Porridge (Sogogi Yachaejuk) 3. Tuna Porridge (Chamchijuk) 4. Mushroom Porridge (Pyogobeoseot Juk) ▶ Get Written Recipes here! 🤍 ▶ Subscribe Aaron & Claire 🤍 ▶ Join Membership & Support us!! 🤍 ▶ Our Instagram 🤍 ▶ TOOLS, USED IN MY VIDEOS (AFFILIATE): KNIFE NO.1: 🤍 KNIFE NO.2: 🤍 AIR FRYER: 🤍 ▶ PANTRY ESSENTIALS (AFFILIATE): SOY SAUCE: 🤍 DARK SOY SAUCE: 🤍 FISH SAUCE: 🤍 MIRIN: 🤍 CHICKEN BOUILLON POWDER: 🤍 OYSTER SAUCE: 🤍 KOREAN CHILI PEPPER FLAKES: 🤍 SESAME OIL: 🤍 KOREAN SOYBEAN PASTE: 🤍 KOREAN CHILI PASTE: 🤍 KOREAN BEEF STOCK POWDER: 🤍 HONDASHI: 🤍 MSG: 🤍 #porridge #breakfast #cookwithus #juk
Thank you to Kettle & Fire for sponsoring today's video! Use code "Ethan" to get 20% off your order delivered to your door: 🤍 📃 Congee RECIPE Link: 🤍 🌳 Join our Cooking Community: 🤍 📚 Videos & Sources mentioned: ▪ Land of Fish and Rice: Recipes from the Culinary Heart of China - 🤍 ▪ Dak Juk Recipe: 🤍 📸 Instagram ➔ 🤍 🎚 TikTok ➔ 🤍 🐣 Twitter ➔ 🤍 USEFUL KITCHEN GEAR 🌡Thermapen Thermometer: 🤍 🥌 Budget Whetstone for sharpening: 🤍 🧂 Salt Pig: 🤍 ⚖ Scale: 🤍 🍴 Budget 8-inch Chef's knife: 🤍 🔪 Nicer 8-inch Chef Knife: 🤍 🧲 Magnetic Knife Rack: 🤍 🥘 Cast iron griddle: 🤍 📄 Baking Sheet: 🤍 🛒 Wire Rack: 🤍 🍳 Saucepan: 🤍 🪓 Woodcutting board: 🤍 ⏱ TIMESTAMPS: 0:00 How to use Leftover Rice 0:53 What is congee? 1:26 Congee with Leftover Rice 3:01 Kettle & Fire - 20% off 4:12 Chili Garlic Ground Pork 6:28 Taste Test 🎵 Music by Epidemic Sound (free 30-day trial - Affiliate): 🤍 MISC. DETAILS Music: Provided by Epidemic Sound Filmed on: Sony a6600 & Sony A7C Voice recorded on Shure MV7 Edited in: Premiere Pro Affiliate Disclosure: Ethan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to [Amazon.com](🤍 and affiliated sites.
Here is an easy recipe for a Korean rice porridge called juk 죽. It can be enjoyed as a breakfast or light meal and also serves well for someone feeling sick. 🥢 visit Instagram: 🤍 for short videos! ◇ INGREDIENTS | 재료 ◇ ⇾ 2 cups Korean sweet rice 찹쌀 ⇾ 2 cups water 물 ⇾ 1/4 medium zucchini 호박 ⇾ 1/3 medium carrot 당근 ⇾ 1 tbsp sesame oil 참기름 ⇾ 2 shiitake mushrooms 표고 버섯 ⇾ 1 scallion 파 ⇾ 1 egg 계란 ◇ RECIPE ◇ 1. 0:10 Rinse the Korean sweet rice 2-3 times and let it soak for ~15 minutes. 2. 0:16 Wash and cut the vegetables into fine pieces. 3. 0:51 On Medium High heat, add the sesame oil and Korean sweet rice. Stir for about 2-3 minutes. Then add in the vegetables. 4. 1:27 Pour the water in little proportions. Add less/more water depending on the desired consistency. 5. 2:11 Once the rice is almost done, add in a whisked egg and stir. 6. 2:37 Add salt to taste if needed. 7. 3:05 Enjoy with a 1:1 ratio of sesame oil and soy sauce. ◇ TIPS ◇ • After pouring in the water, lower down the heat to Medium Low and stir often ➥ CONNECT WITH ME 🙋🏻♀️ Instagram: 🤍 Pinterest: 🤍 Facebook: 🤍 ➥ Music by Gil Wanders - Still Morning - 🤍 #jook #vegetarian #korean #mamahancooks
🍳 BUY MY CLAYPOT - 🤍 ❤️ SUPPORT THE CHANNEL - 🤍 🥢PRINTABLE RECIPE - 🤍 Congee is a rice porridge, also known as Jook (粥). I grew up with it because it is an affordable meal as my family wasn’t rich. As a firstborn, I had to help my parents by taking care of my litter sisters. Jook is what I would feed them when they were little babies. It is so comfortable and easy to digest. Making congee is super easy but if you want to make it perfect, there are some tricks here and there. Let me share my secrets with you. INGREDIENTS (serves 4) 2.5 cups of Cooked Rice 8-10 cups of unsalted chicken stock 6 shitake mushrooms 2 bok choy Julienne ginger Diced scallion 2 tsps. of salt or to taste 1/2 tbsp of sugar White pepper to taste (Amazon Link - 🤍 1 tbsp of sesame oil (Amazon Link - 🤍 To marinate the chicken 14 oz of chicken breast 2/3 tsp of salt 1.5 tbsp of Chinese cooking wine (Amazon Link - 🤍 1 egg white 2 tbsps. of cornstarch (Amazon Link - 🤍 INSTRUCTIONS Bring 8 cups of chicken stock to a boil. Add cooked rice and simmer for 10 minutes. To prevent the congee from overflowing, you can place a pair of chopsticks on the pot and put the lid on top of it. Slice the chicken breast thinly. Marinade it with salt, Chinese cooking wine, egg white, cornstarch, and garlic powder. Mix this for 5 minutes. Slice the mushrooms. Chop the baby bok choy. Julienne the ginger. Dice the scallion. Add the mushroom slices and the ginger shreds to the rice soup. Season with some salt and sugar to taste. Use a whisk to stir the rice soup for a few minutes to break up the grains. The more you stir, the thicker and creamer your jook will come out. Check the consistency of your jook and decide if you need to add more stock or water. If you do, bring the stock or water to a boil on a separate stove before adding. Add the marinade chicken to the rice soup. Stir well to make sure they don’t stick together. Turn off the heat as soon as the chicken changes color. Let the rest of the heat to cook the chicken through so you don’t overcook your meat. Last, add the baby bok choy, white pepper, sesame oil, and diced scallion. You can serve jook with deep-fried donut sticks, pickled vegetables, or fermented tofu. Videography / Editing by Austin Schargorodski - 🤍
🤍 Today's recipe is a delicious, colorful, savory one-bowl meal called Soegogi-yachaejuk, a nutritious rice porridge made with cuts of lean beef and tons of vegetables. It makes for a warm, hearty meal any time of the year. And it's easy on the stomach so good for people who are recuperating. It's also a low carb food, great if you're on a diet, and on top of all that, it's economical: you can make four huge bowls of porridge with only 1 cup of rice. But the main reason to make this is because it's delicious. Make it for your friends and family, and I guarantee they will love it, or make a big batch for yourself, have a bowl now, and save the rest for later.
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In today's video ill be showing you a very easy way how to make Jamaican rice porridge. Ingredients Rice 1.5 cup bottle mile 1.5 cup coconut milk .5 cup cinnamon- a dash nutmeg- a dash vanilla- 2 tbsp salt- to taste
Pork Stock recipe: 🤍 It's all over the streets of Thailand every morning, and now you can have it at home! Creamy, comforting rice porridge with tender pork meatballs and topped with ginger...mmm...sure beats any cereal out there! JOIN US ON PATREON FOR BONUS CONTENT: 🤍 MY KITCHEN TOOLS & INGREDIENTS: 🤍 WRITTEN RECIPE: 🤍 MY COOKBOOK: 🤍 CONNECT WITH ME! 🤍 🤍 🤍 🤍 About Pai: Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen. Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco. After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at 🤍 #ThaiFood #ThaiRecipes #AsianRecipes
CHAO GA | Vietnamese rice porridge 3 lbs chicken 6 scallion 1 onion 5-6 Ginger slices 11 cups water 1 cup uncooked, washed rice Diced Carrots- optional FOR SERVING: chopped cilantro Chopped scallion Fried shallots Beans sprouts Garlic chili paste Lime 1. In a large pot, add your chicken, onion, ginger slices, scallion and water. Bring this to a boil. Once boiling, reduce heat and simmer for 1-1.5 hours. (Note: flip chicken half way through cook time) 2. After 1.5 hours, remove your chicken. Allow chicken to cook and then shred or chop. Remove the rest of the ingredients (onion, scallion, ginger slices, etc) out of the pot. The only thing left is just the chicken broth. 3. Measure out 5 cups of chicken broth. Add it into a pot along with 1 cup of washed, uncooked rice. Bring this to a boil, reduce heat and simmer for 45-60 mins (note: stir your porridge from time to time so it does not burn and/ or stick to the bottom. And add more broth as needed) 4. After 45 mins, add diced/ shredded chicken and diced carrots. Combine well and cook for another 10 mins or until carrots are cooked. Taste test to see if you need to adjust anything. I adjusted with fish sauce and chicken bouillon. (Note: If you are not adding carrots, then cook until chicken is heated through. It should not take long) 5. Your porridge is not done. Enjoy it with your desired toppings. I like to top my bowl with: cilantro, scallion, fried shallots, bean sprouts, chili, and lime. 6. Bon Appétitties
#BuzyBeez today we have a super comforting Chicken and Rice Porridge that help cure any Spring cold. This video is sponsored by Cuckoo SUBSCRIBE & Hit The Notification Bell ➜ 🤍 About the Cuckoo ICook Q5 Premium Multi Pressure Cooker: 13 Smart Built-In Programs: Our convenient built-in programs feature various cooking modes for cooking and cleaning; Soup, Meat, Vegetables, Rice, Porridge, Browning Fry, Multi cook, Slow cook, Steam Cook, Warmer, Auto clean, Voice Guide, Preset Digital-Programed Steam Release Valve releases steam automatically when cooking is done or during the keep-warm mode. Inner Pot: 304(18/10) Stainless Steel Clad Inner pot with non-stick coating (PFOA FREE) can endure high temperature, pressure, and steam. Purchase Info: Amazon: 🤍 🤍 The FRIENDLIEST Recipes for #BuzyBeez + #Momdays New videos every week! Chao Ga Recipe Ingredients: 2 stalks chopped green onions 1 1/2 tbsp chopped ginger 3/4 cup rinsed white jasmine rice 1 pound bone-in chicken breast salt 6 1/2 cups water Oil Saute green onions and ginger in oil on the Browning Fry mode for 3 minutes until fragrant and golden brown. Add the rice, stir add the chicken, water and salt. Close the lid, lock, and set on Porridge for 1:05 minutes. Remove the chicken and shred. Serve and garnish with green onions, fried shallots, and fish sauce. Mailing Address: P.O. Box 2786 Toluca Lake, CA 91610 © 2018 Honeysuckle Catering. All Rights Reserved. easy recipe by honeysuckle Recipes - Topic
Growing up, my mum always ensured breakfast was home made. Mostly our breakfast consisted of some form of porridge or beverage; served with bread and margarine or an omelette. Nothing too fancy but wholesome and clean. Rice water, as we called it in our home has always been one of my favorites. Today I share this simple recipe my mum used and I hope you are able to try it. Ingredients: 1 cup jasmine rice 7 cups water About an inch of a vanilla bean pod 1/4 teaspoon salt sugar to taste. *This is best served with evaporated milk* *Theme music: Ose yie by Rex Gyamfi* Subscribe to my channel for more recipes 🤍 *Find my street style kelewele recipe 🤍 *Here's my juicy and flavorful spatchcock chicken recipe 🤍 *Find my time saving jollof stew recipe here 🤍 *Other crowd pleasing jollof recipes: 🤍 🤍 *This Ghana salad is the perfect salad for your jollof 🤍 *For product reviews, sponsorship and collaboration, email me at askkwankyewaa🤍gmail.com *Find a few of my kitchen favorites here 🤍
🍃Ingredients 2 cups rice - I used long grain rice, I think short grain would be better( Use rice of your choice) 2 1/2 cup coconut milk or plant milk of your choice Roughly 5 cups water in total * cook rice in 1 cup coconut milk and 3 cups water. Once rice cook add additional coconut milk and 1 cup water. The remaining cup water was added after adding the blended rice to the pot. 1/2 tsp salt 2 bay leaves 1 cinnamon stick 1/2 tsp allspice 1/2 tsp nutmeg 1/2 tbsp vanilla extract Coconut condensed milk ( I used 200 grams can natures charm coconut condensed milk) You can use whatever brand vegan coconut condensed available to your or use another sweetener of your choice. *I also added some raw cane sugar for added sweetness. Cook porridge over a medium heat. Once done turn off stove and sweeten porridge.
#SHORTS #CONGEE #VEGETARIAN #HEALTHY RECIPE: 🤍
The full recipe is here: 🤍 My newest cookbook, Maangchi's Big Book of Korean Cooking: 🤍 My 1st cookbook, Real Korean Cooking: 🤍 Get my letter on the first day of every month! Stories, photos, recipes, highlights and upcoming events: 🤍 My Instagram, where I post photos: 🤍 My Facebook for updates: 🤍 Twitter where we share photos of Korean food we all made: 🤍 My TikTok for short videos: 🤍
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Here's a vegan version of one of my favorite comfort foods, congee (jook/rice porridge/粥). One thing I didn't mention in the video, is that I usually dig out the lemongrass and large chunks of ginger and garlic before serving. FULL RECIPE HERE: 🤍 Instead of using chicken, pork, or dried seafood, I used shiitake mushrooms, lemongrass, ginger, garlic, and vegetable broth to flavor the jook. INGREDIENTS: 1 cup jasmine rice 6 dried shiitake mushrooms 4 cups water, divided (use 2 cups to soak mushrooms) 5 cups vegetable broth 2 stalks lemongrass, sliced into 3 to 4-inch chunks 2-inch piece of ginger, peeled and sliced 1 teaspoon kosher salt, add more to taste TOPPINGS: white pepper hot sesame oil soy sauce sautéed shiitake mushrooms furikake scallions 0:00 Intro 0:15 Flavoring Ingredients 1:22 Cooking Congee/Jook 3:03 Fried Dough Sticks 3:22 Toppings 3:44 End FOLLOW ME HERE: Blog: 🤍 Instagram: 🤍 Facebook: 🤍 Pinterest: 🤍
Recipe courtesy Jamrockvegan Level Easy Yield 5 Servings Ingredients 2 Cups uncooked rice 3 Cups water 2 Cup coconut milk 1/4 Cup flour dissolve in cold water for slurry if needed 1/2 Tsp vanilla 1/8 Tsp almond essence 1/2 Tsp salt 2 Cinnamon sticks 1/3 Tsp mixed spice 3 Cardamom seeds 1/3 Tsp nutmeg 3 Bay leaves 1/2 Cup sugar or Sweeten to taste Watch other videos How To Make Jamaican Fried Festivals 🤍 Vegan Meatless Stew Peas 🤍 How To Make Vegan Pumpkin Soup 🤍 Follow us on Facebook 🤍 Instagram 🤍 #Veganrecipes #Plantbaserecipes #Meatfree #Caribbeanvegan #Veganfoodideas
Let's make a nutritious 1 bowl meal, shrimp porridge! Full recipe: 🤍 My newest cookbook, Maangchi's Big Book of Korean Cooking: 🤍 My first cookbook, Real Korean Cooking: 🤍 Get my letter on the first day of every month! Stories, photos, recipes, highlights and upcoming events: 🤍 My Instagram, where I post photos: 🤍 My Facebook for updates: 🤍 Twitter where we share photos of Korean food we all made: 🤍 My new TikTok for short videos: 🤍
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Rice Porridge Congee has been used to support gut health and heal the gut for centuries acrosss Asia. It is also a 'secret weapon' in Traditional Chinese Medicine, where it is not only great for people with weaker digestion, it also enhances the absoprtion of Chinese medicinal herbs and other nutrients. Hence, many classical medical literatures have recorded its health benefits and is prescribed by many past and current Chinese Medicine doctors. It is just rice and water, so why not give it a try, and let me know if you benefit from it! 📕 FREE 11 tips for healthy living (The Chinese Medicine Way) ► 🤍 🍚TIMESTAMPS 00:00 Introduction 01:38 What is congee? 02:18 Congee as medicinal food 02:38 Chinese Medicine functions of congeee 03:09 History of congee as medicinal food 04:50 Congee and your gut health 06:07 How to incorporate rice congee in your diet 06:33 How to make the plain traditional Chinese rice congee 14:33 Tasting time 15:02 3 Bonus Tips for people with weaker digestion RECIPE: 1 cup of white rice 7-10 cups of water depending the consistency you like to achieve 3 slices of ginger 2-3 dried scallops (optional) Seasoning & garnish Coriander Spring onion Salt White pepper Soy sauce Sesame oil - 📚🌿 🖥 Online Course 🖥🌿📚 Want to learn more in-depth on how to create a herbal recipe for your holistic health? Shirley is teaching you how to listen to your body and then choose the right herb to create a herbal recipe especially for you. Click on the link for more information 🤍 🔥⛄ 'Heat' vs 'Cold' signs - sign up to learn more 🤍 📒 TCM Book recommendations 🤍 💌 Sign-up for ‘Herbal Mails’ (newsletters): 🤍 🎹 The music we used: 🤍 (Epidemic Sound, great for YouTube creators) 🎉STAY CONNECTED CHP website 🤍 Instagram 🤍 Facebook 🤍 Love, Shirley Edited with Gling AI: 🤍 - DISCLAIMER - All content in this channel is for informational purposes only. Herb properties and their uses mentioned in this video are only based on their TRADITIONAL uses and Traditional Chinese Medicine theories. They may not have been scientifically proven. Recipes shared here are only for general well-being and MINOR symptoms. They are NOT to replace proper healthcare by your own healthcare providers. if any symptoms persist, please go to see your healthcare providers immediately. You SHOULD and MUST consult a registered/licensed physician or appropriately- trained healthcare providers in your community in all matters relating to your health. Reliance on any information provided on this channel is SOLELY AT YOUR OWN RISK. Shirley is not liable for any advice or information provided on this channel that is utilised without first consulting your healthcare providers. Many herbs mentioned in this channel are also considered as food. However, not all herbs are safe. Many of them are not to be used at home or for long term/regular use without consulting your doctor or licensed Chinese Medicine Practitioner. Please also pay attention to the precautions of certain herbs I stated in the video. If you take western medicine regularly, YOU MUST check with your doctor. If you are interested in using Chinese herbs to manage more complex symptoms, please contact your Chinese medicine practitioners for a proper consultation. If you are already seeing a Chinese Medicine Practitioner and notice what I shared here is slightly different from your practitioners, please don't freak out. This is because, with thousands of years of history, it is only normal that there are many different schools and thoughts of Chinese medicine. It is not that your practitioners are wrong. In fact, chances are that what they said is right for you because they would understand your body and health status much more than I who don't know you personally. So, if in doubt, please always check with them.
ingredients: 2 cups white rice 3 cups water 1 1/2 cups coconut milk 1 cup half&half milk & cream 1 can evaporated milk 1 can condensed coconut milk 2 tbsp vanilla 1/4 tsp ground cinnamon 1/4 tsp ground/grated nutmeg 2 cinnamon sticks 6 cloves 1/2 cup raisins ( optional) 1/4 cup sugar (optional) amazon store front 🤍 wish list : 🤍 follow me on IG 🤍 follow me on Facebook: 🤍 tik tok candy tha glam cook 1 email me at candythaglamcook🤍gmail.com for inquiries, sponsorship, reviews etc