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What about sweet congee? (What about sweet congee?) What about sweet congee? 7:52 (/watch?v=gUlkwSHOT7Q&t=472s) (What about sweet congee?) What about sweet congee? 7:52 Transcript Follow along using the transcript. () Show transcript (/@ChineseCookingDemystified) () Chinese Cooking Demystified 940K subscribers () (/channel/UC54SLBnD5k5U3Q6N__UjbAw/videos) Videos () (/channel/UC54SLBnD5k5U3Q6N__UjbAw/about) About () (/channel/UC54SLBnD5k5U3Q6N__UjbAw/videos) Videos () (/channel/UC54SLBnD5k5U3Q6N__UjbAw/about) About () (https://www.youtube.com/redirect?event=Watch_SD_EP&redir_token=QUFFLUhqa0RHdU90TE15STNUb1dFUnNDbjl3UFpUdXhwZ3xBQ3Jtc0tsNnRHWURxN25HNDVyUDlaeEstRFBNTWg2SmVndFpLNHZ0aGNXRC1kbm5TQ3ZyZi0xdE8xUFdHYUxscUViVTV1ei1uWFNKa09mMEZtc015SUFoWWlMX3pUNlJDZzd3VHRPY2JSenFfMVNfQnNzRTBGQQ&q=https%3A%2F%2Fwww.patreon.com%2FChineseCookingDemystified) () Support Us on Patreon! () (https://www.youtube.com/redirect?event=Watch_SD_EP&redir_token=QUFFLUhqbEl5R3FoMlVoZTdDSjZic2s4a01qSFlpSUdFZ3xBQ3Jtc0ttYTVfMlFpSVc4WlQ3SjJiZkVqTjRKbnRNY1A3YlNPbkg0VnNhR2hnOUR5bFIwSTlybkkyVUduRzZ1NVZoTHZFNFN4c21oZmp5VFQ1cm9XNDFETWlyZ29OV2l1enVpZ3FvQ0xqaTR6T1pySU5QbEp5QQ&q=https%3A%2F%2Fwww.instagram.com%2Fchinesecookingdemystified%2F) () Instagram Show less Make Congee like the Cantonese (Shunde style) 223,505 views 223K views May 1, 2024 (I like this) 6.6K (I dislike this) (Share) Share () Download Download (Save) Save () 333 Comments Sort comments Sort by Top comments Newest first (Default profile photo) Add a comment... (/@ChineseCookingDemystified) () Pinned by Chinese Cooking Demystified (/@ChineseCookingDemystified) @ChineseCookingDemystified (/@ChineseCookingDemystified) (@ChineseCookingDemystified) @ChineseCookingDemystified @ChineseCookingDemystified (/watch?v=gUlkwSHOT7Q&lc=UgzBjajyU4O4mIb9Tut4AaABAg) 6 months ago (edited) Hey guys, a few notes:\n\n1. In the introduction, I (sort of erroneously?) used a Teochew/Thai-Chinese style of 'congee' called Khao Tom (\u0e02\u0e49\u0e32\u0e27\u0e15\u0e49\u0e21) to illustrate \"too thin\". This sort of thing totally exists within the Cantonese cooking system too: it's called tong faan (\u6c64\u996d, Mandarin name 'paofan', \u6ce1\u996d), is a homecooking classic, and is absolutely acceptable. And while obviously quite Teochew, both me and Steph quite like the restaurant where I took this footage ((https://www.youtube.com/redirect?event=comments&redir_token=QUFFLUhqbG1MTzBtb1hWR0dzX1lSeTUxZmZBeGE1TnZnd3xBQ3Jtc0tuaS1Hbjk5SUxwRWJfeEMyeXdqOGxoaXhzRUkzTHFZeW1BVzZhUzM2YVpNN3J3RGgxTVpFZGJWM18tX2MzWXNkZEFNLUNLM2RnZHdPNXlCYkJ4SDU0RE1XeFVsSkplWjh2TzlURlg1VnRpTmlnN194SQ&q=https%3A%2F%2Fmaps.app.goo.gl%2F6CqjizxR4AxcpGNs5%29) https://maps.app.goo.gl/6CqjizxR4AxcpGNs5) . In hindsight, we probably should've just whipped up some too-thin congee ourselves to illustrate the point.\n\n2. Because this is the internet, I really really want to emphasize that we are not giving Ethan Chlebowski shade for his congee or anything. In our upcoming couple videos, we're going to be going over a few dishes that exist in that... 'liminal-space-between-cultures' (next video, a popular bakery item in China these days; the following, episode two of our ongoing \"western food in Asia\" series), which's a particular passion of ours. So it's actually really interesting to see the direction his mind went with it - and the direction many congees online out there go. I've got a whole ramble-y discussion on the topic in the Substack post, for the curious.\n\n3. If you don't have access to dried scallop or dried shrimp, fish sauce can hit similar notes. However, you would want to add it to the final seasoning of the congee - something like 1/4 tsp to 1/2 tsp should do the job.\n\n4. The Patreon Discord was quick to correct us that in many places you can find broken rice, if you have a good Vietnamese grocer. It's called G\u1ea1o t\u1ea5m, and makes for a popular dish in South Vietnam called C\u01a1m t\u1ea5m (https://www.youtube.com/redirect?event=comments&redir_token=QUFFLUhqbkNOR0lNelVDcGdwYVVCcFdfS3R5QWpoT2dVUXxBQ3Jtc0tuTU5WcVVNekdZVEo4SFlMNVZzZnlNWmJ4QUxtaTJONWJDWUFRUUpfZ2xzZkZFbmhWMDBvTXZmS3Mtb2w3bEtKS3QtMnFyZldkN1RuZFZCMFZrMkNYRFgxbWdma3NkNXc2NFJkdTBldkxkSmdFdlZZNA&q=https%3A%2F%2Fen.wikipedia.org%2Fwiki%2FC%25C6%25A1m_t%25E1%25BA%25A5m) https://en.wikipedia.org/wiki/C%C6%A1m_t%E1%BA%A5m . Still, our homemade-artisinally-broken rice also totally does the trick (and is not very difficult). \n\n5. Oh! Also, if you happen to be China-based, broken rice is called \"\u7c73\u7802\". It is not super common, so you'd likely need to purchase it online. Do note that this is not the same thing as \u788e\u7c73, which is also broken rice, but is a lower grade meant for animal feed.\n\n6. If you happen to be working from already broken rice, you still do want to marinate the rice for ~15 minutes with the salt and peanut oil before starting the congee.\n\nThat's all for now, might edit some more notes in in a bit :) Show less Read more () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DgUlkwSHOT7Q&hl=en) Like 157 () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DgUlkwSHOT7Q&hl=en) Dislike () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DgUlkwSHOT7Q&hl=en) Reply () (Chinese Cooking Demystified) \u00b7 () 13 replies () () \u00b7 () 13 replies (/@Nosceteipsum166) () (/@Nosceteipsum166) @Nosceteipsum166 (/watch?v=gUlkwSHOT7Q&lc=Ugy1dT-FghVQdjG-uzt4AaABAg) 6 months ago An interesting fact. I live in Brazil and we also have the exact same dish, we call it \"canja\", which is basically a rice porridge/soup usually with chicken and potato that eat when we are sick. There's obviously an asian influence that arrived here centuries ago. The name is almost the same, the idea is almost the same and the food is almost the same. I wonder how it went from Asia to Brazil lol Show less Read more () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DgUlkwSHOT7Q&hl=en) Like 292 () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DgUlkwSHOT7Q&hl=en) Dislike () \u2764 by Chinese Cooking Demystified () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DgUlkwSHOT7Q&hl=en) Reply () 24 replies () 24 replies (/@TheLazyGeniuses) () (/@TheLazyGeniuses) @TheLazyGeniuses (/watch?v=gUlkwSHOT7Q&lc=UgxNaxxDQUEitGmpmm14AaABAg) 6 months ago I remember when I first got into Asian cooking 5-6 years ago I bought the cheapest 50lb bag of jasmine rice from a brand I trust. When I got home that day, I was forced to learn that broken rice was a product on the market. Had lots of practice making congee for the next 4 months! Show less Read more () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DgUlkwSHOT7Q&hl=en) Like 203 () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DgUlkwSHOT7Q&hl=en) Dislike () \u2764 by Chinese Cooking Demystified () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DgUlkwSHOT7Q&hl=en) Reply () 2 replies () 2 replies (/@dpelpal) () (/@dpelpal) @dpelpal (/watch?v=gUlkwSHOT7Q&lc=UgyCbO5Vvy2mBS-iOCN4AaABAg) 6 months ago Interesting that the broken rice kernels are used for congee in China. I used to work at a rice mill whilst at UC Davis in N. California. I ran the machine than took the husks off the rice. Broken kernels were totally a function of how I set the machine...drums too close, nearly all the kernels were \"dehusked\"...with the drawback that it increased the broken %. We shot for 10% broken for normal Calrose, and 2% broken Calrose for sushi rice. Interestingly, the broken kernels weren't sold for consumption. We'd load railcars with the \"brokens\" and they'd be shipped to Anheuser-Busch's plant in Fairfield to make beer. (\ud83e\udd37\u200d\u2640) \ufe0f Show less Read more () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DgUlkwSHOT7Q&hl=en) Like 80 () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DgUlkwSHOT7Q&hl=en) Dislike () \u2764 by Chinese Cooking Demystified () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DgUlkwSHOT7Q&hl=en) Reply () (Chinese Cooking Demystified) \u00b7 () 4 replies () () \u00b7 () 4 replies (/@diikay8430) () (/@diikay8430) @diikay8430 (/watch?v=gUlkwSHOT7Q&lc=Ugys2QzPLdjOCKBfCNd4AaABAg) 6 months ago West African markets should also have broken rice available, It's traditional for many of the flavored rice dishes within West African cuisines (like Jollof rice for example). It's great for making kofte and stuffing. Glad I have another recipe in my back pocket! Show less Read more () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DgUlkwSHOT7Q&hl=en) Like 31 () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DgUlkwSHOT7Q&hl=en) Dislike () \u2764 by Chinese Cooking Demystified () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DgUlkwSHOT7Q&hl=en) Reply () (Chinese Cooking Demystified) \u00b7 () 2 replies () () \u00b7 () 2 replies (/@IAmTheUltimateRuler) () (/@IAmTheUltimateRuler) @IAmTheUltimateRuler (/watch?v=gUlkwSHOT7Q&lc=UgxRRJH05z0KrSsx6Yt4AaABAg) 6 months ago I definitely need to try more congee - I've only ever made it once, when I was ill and didn't have any appetite, but knew that I'd just feel worse if I didn't get some form of nourishment. It was a very slapdash, google-a-ratio then chuck-stuff-in-the-pressure-cooker affair. But a couple of mouthfuls and it was like a revelation: \"oh yeah, I get why rice porridge is such a big thing for such a big proportion of the world's population now\" Show less Read more () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DgUlkwSHOT7Q&hl=en) Like 25 () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DgUlkwSHOT7Q&hl=en) Dislike () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DgUlkwSHOT7Q&hl=en) Reply (/@MosheFeder) () (/@MosheFeder) @MosheFeder (/watch?v=gUlkwSHOT7Q&lc=UgwoT4t69THHzPlldtR4AaABAg) 6 months ago When I was first seriously getting into Chinese food, I found congee too bland. But after trying it a few times with different add-ins, I was surprised to find I had developed a craving for it! After my neighborhood of Flushing in Queens became NYC's largest Chinese community, I had a plethora of places to have congee whenever I want. But since I'll soon be moving to a comparative Chinese-food desert, having your easy and typically well-explained method at my disposal will be very valuable to me. My thanks to you both! Show less Read more () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DgUlkwSHOT7Q&hl=en) Like 48 () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DgUlkwSHOT7Q&hl=en) Dislike () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DgUlkwSHOT7Q&hl=en) Reply () 2 replies () 2 replies (/@maxglazer4298) () (/@maxglazer4298) @maxglazer4298 (/watch?v=gUlkwSHOT7Q&lc=Ugx4MDFYbdmEx00BTrN4AaABAg) 6 months ago (edited) I generally much prefer the okayu ratios to congee ratios, but you guys never dissapoint so I'm excited to see this recipe!! Show less Read more () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DgUlkwSHOT7Q&hl=en) Like 19 () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DgUlkwSHOT7Q&hl=en) Dislike () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DgUlkwSHOT7Q&hl=en) Reply (/@melaniemagdalene1616) () (/@melaniemagdalene1616) @melaniemagdalene1616 (/watch?v=gUlkwSHOT7Q&lc=UgzKGfl_grHDDE_1OCt4AaABAg) 6 months ago (edited) In Tamil Nadu, we call our rice porridge \"kanji\", its usually very simple, just rice boiled to smithereens and served up with some salt, pepper and chilli if you're adventurous. It's a must have for anyone recovering from a fever. Show less Read more () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DgUlkwSHOT7Q&hl=en) Like 11 () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DgUlkwSHOT7Q&hl=en) Dislike () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DgUlkwSHOT7Q&hl=en) Reply (/@themocaw) () (/@themocaw) @themocaw (/watch?v=gUlkwSHOT7Q&lc=UgxEpT5t9AjPmg1rqkd4AaABAg) 6 months ago I can't believe you called my favorite style of congee \"unhinged.\" Show less Read more () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DgUlkwSHOT7Q&hl=en) Like 93 () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DgUlkwSHOT7Q&hl=en) Dislike () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DgUlkwSHOT7Q&hl=en) Reply () 5 replies () 5 replies (/@TheWhiteDragon3) () (/@TheWhiteDragon3) @TheWhiteDragon3 (/watch?v=gUlkwSHOT7Q&lc=UgxDPQQ53Vcr0a-BuZ94AaABAg) 6 months ago For anyone who needs the tip, I actually can find broken rice at my SEAsian grocer here in the United States, the same brand I buy my jasmine rice too. Take a look, and they might have it. Show less Read more () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DgUlkwSHOT7Q&hl=en) Like 26 () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DgUlkwSHOT7Q&hl=en) Dislike () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DgUlkwSHOT7Q&hl=en) Reply () 2 replies () 2 replies (/@carmelpaints313) () (/@carmelpaints313) @carmelpaints313 (/watch?v=gUlkwSHOT7Q&lc=UgwGdFXDLM7sb4gUIeN4AaABAg) 6 months ago This is the first time I've come across a video that specifically talks about something from \u987a\u5fb7\u3002 It's a city very close to my heart (\u2764) Show less Read more () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DgUlkwSHOT7Q&hl=en) Like 6 () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DgUlkwSHOT7Q&hl=en) Dislike () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DgUlkwSHOT7Q&hl=en) Reply () () \u00b7 () 1 reply () () \u00b7 () 1 reply (/@Rhasputinn) () (/@Rhasputinn) @Rhasputinn (/watch?v=gUlkwSHOT7Q&lc=UgyaUqbbIXSByAULWzV4AaABAg) 6 months ago My unhinged congee favorite is thai num tok inspired. Congee topped with grilled beef, cilantro, green onions, red onions, toasted crushed rice, lime, fish sauce, and shriracha! Show less Read more () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DgUlkwSHOT7Q&hl=en) Like 18 () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DgUlkwSHOT7Q&hl=en) Dislike () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DgUlkwSHOT7Q&hl=en) Reply () 1 reply () 1 reply (/@Hydramus89) () (/@Hydramus89) @Hydramus89 (/watch?v=gUlkwSHOT7Q&lc=Ugzu1HbI9u53bSZEFi54AaABAg) 6 months ago Day old left over rice and using a whisk is typically what happens in my house hold. I find i get the similar texture really quick. I do eat rice everyday though so it's more conivnient. I love fish and pork balls too. Sometimes ill so velveted pork slices which also works. Velveting is incrediblely affective in congee. Great recipe, reminds me of back in Hong Kong! Show less Read more () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DgUlkwSHOT7Q&hl=en) Like 3 () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DgUlkwSHOT7Q&hl=en) Dislike () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DgUlkwSHOT7Q&hl=en) Reply (/@bjones9942) () (/@bjones9942) @bjones9942 (/watch?v=gUlkwSHOT7Q&lc=Ugx_44DboLH63EidVjp4AaABAg) 6 months ago I'm not too picky about my congee. I use 1 cup of medium grain rice to 10 cups of stock/water in my instant pot pressure cooker. Cook for 1 hour on high, with a natural release. Add the protein, some ginger, a little chili crisp, and any veg in the fridge I need to get rid of. Thanks for the video! Show less Read more () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DgUlkwSHOT7Q&hl=en) Like 70 () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DgUlkwSHOT7Q&hl=en) Dislike () \u2764 by Chinese Cooking Demystified () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DgUlkwSHOT7Q&hl=en) Reply (/@rikrose) () (/@rikrose) @rikrose (/watch?v=gUlkwSHOT7Q&lc=Ugyxl9AYUsFteOKG0Yl4AaABAg) 6 months ago Ever since I heard about broken rice for congee a year ago, I've been cutting my cook time in half by running it through an old coffee grinder that I hadn't got rid of yet. Show less Read more () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DgUlkwSHOT7Q&hl=en) Like 10 () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DgUlkwSHOT7Q&hl=en) Dislike () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DgUlkwSHOT7Q&hl=en) Reply (/@Pandariots) () (/@Pandariots) @Pandariots (/watch?v=gUlkwSHOT7Q&lc=UgwF-fiL88cr8XfdZ494AaABAg) 6 months ago I'm stirring both ways, I can't be stopped Show less Read more () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DgUlkwSHOT7Q&hl=en) Like 5 () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DgUlkwSHOT7Q&hl=en) Dislike () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DgUlkwSHOT7Q&hl=en) Reply () 1 reply () 1 reply (/@statusdisarray9598) () (/@statusdisarray9598) @statusdisarray9598 (/watch?v=gUlkwSHOT7Q&lc=UgwQadrhie1wluaNwW94AaABAg) 6 months ago I adore congee and am fortunate enough to be able to buy broken rice and even frozen prepped rice. learned so much from this video thank you i use way too much seasoning in my broth in this comforting wonderful dish. I will follow your steps precisely thank you so much!(\u2764) Show less Read more () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DgUlkwSHOT7Q&hl=en) Like 2 () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DgUlkwSHOT7Q&hl=en) Dislike () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DgUlkwSHOT7Q&hl=en) Reply (/@milesredgate4596) () (/@milesredgate4596) @milesredgate4596 (/watch?v=gUlkwSHOT7Q&lc=UgyWI6hTFg2niLhNB5t4AaABAg) 6 months ago I can't stop comparing congee to grits in my head while watching this, which makes me wonder if you could make some kind of congee with ham hocks and collard greens... Show less Read more () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DgUlkwSHOT7Q&hl=en) Like 24 () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DgUlkwSHOT7Q&hl=en) Dislike () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DgUlkwSHOT7Q&hl=en) Reply () () \u00b7 () 7 replies () () \u00b7 () 7 replies (/@greatgentre) () (/@greatgentre) @greatgentre (/watch?v=gUlkwSHOT7Q&lc=UgxZLgQkOotvCTxlZet4AaABAg) 6 months ago Thanks for sharing this, I love your videos. It\u2019s always educational and very detailed enough for a person who is not that familiar on how to cook Chinese dishes like me. So thanks a million for this. I hope you come out with a cook book with the same approach like your videos to inform and educate and teach people how to cook Chinese recipes. You make it seem to easy every single time in each video to cook Chinese food. (\u2764) (\u2764) (\u2764) (\ud83d\ude4f) (\ud83d\ude4f) (\ud83d\ude4f) Show less Read more () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DgUlkwSHOT7Q&hl=en) Like 1 () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DgUlkwSHOT7Q&hl=en) Dislike () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fv%253DgUlkwSHOT7Q&hl=en) Reply () (Comments) Comments 333 Top comments Newest first () () () (Chapters) Chapters () (/watch?v=gUlkwSHOT7Q&t=0s) () (What is good congee?) What is good congee? (What is good congee?) What is good congee? 0:00 (/watch?v=gUlkwSHOT7Q&t=0s) (What is good congee?) What is good congee? 0:00 () () (/watch?v=gUlkwSHOT7Q&t=81s) () (The secret to Shunde style congee) The secret to Shunde style congee (The secret to Shunde style congee) The secret to Shunde style congee 1:21 (/watch?v=gUlkwSHOT7Q&t=81s) (The secret to Shunde style congee) The secret to Shunde style congee 1:21 () () (/watch?v=gUlkwSHOT7Q&t=225s) () (The congee base) The congee base (The congee base) The congee base 3:45 (/watch?v=gUlkwSHOT7Q&t=225s) (The congee base) The congee base 3:45 () () (/watch?v=gUlkwSHOT7Q&t=321s) () (Fish congee) Fish congee (Fish congee) Fish congee 5:21 (/watch?v=gUlkwSHOT7Q&t=321s) (Fish congee) Fish congee 5:21 () () (/watch?v=gUlkwSHOT7Q&t=367s) () (Meatball congee) Meatball congee (Meatball congee) Meatball congee 6:07 (/watch?v=gUlkwSHOT7Q&t=367s) (Meatball congee) Meatball congee 6:07 () () (/watch?v=gUlkwSHOT7Q&t=439s) () (Us being insane) Us being insane (Us being insane) Us being insane 7:19 (/watch?v=gUlkwSHOT7Q&t=439s) (Us being insane) Us being insane 7:19 () () (/watch?v=gUlkwSHOT7Q&t=472s) () (What about sweet congee?) What about sweet congee? (What about sweet congee?) What about sweet congee? 7:52 (/watch?v=gUlkwSHOT7Q&t=472s) (What about sweet congee?) What about sweet congee? 7:52 () () Sync to video time () Sync to video time () (Description) Description () Make Congee like the Cantonese (Shunde style) 6.6K Likes 223,505 Views May 1 2024 Shunde style congee, Shenggunzhou (\u751f\u6eda\u7ca5)! This is a relatively easy congee in the grand scheme of things, and is a great foundation to get creative. (/watch?v=gUlkwSHOT7Q&t=0s) 0:00 - What is good congee? (/watch?v=gUlkwSHOT7Q&t=81s) 1:21 - The secret to Shunde style congee (/watch?v=gUlkwSHOT7Q&t=225s) 3:45 - The congee base (/watch?v=gUlkwSHOT7Q&t=321s) 5:21 - Fish congee (/watch?v=gUlkwSHOT7Q&t=367s) 6:07 - Meatball congee (/watch?v=gUlkwSHOT7Q&t=439s) 7:19 - Us being insane (/watch?v=gUlkwSHOT7Q&t=472s) 7:52 - What about sweet congee?\n\nFULL, WRITTEN RECIPE:\n\n...is over on Substack! Free as always, if it had to be said: (https://www.youtube.com/redirect?event=video_description&redir_token=QUFFLUhqbVFpWWZaeThSRnhfN21QcC1fSnlhU05sZUxwUXxBQ3Jtc0trUDEyMUlXWW9CNHI4eVBwdXk0M1ZialFNamcwc2trMXYwa2g3aEYyaUZHREVYQVBCX1RYVXRkakt1YlI2RWFlSnR3cU1lWWdMWkY4NU5hRmR3RVhBaHN4cXVRaVRTZWVjRk5mSHVIN1o1UzRjQkVXVQ&q=https%3A%2F%2Fchinesecookingdemystified.substack.com%2Fp%2Fcantonese-congee-101&v=gUlkwSHOT7Q) https://chinesecookingdemystified.sub... ______\nAnd check out our Patreon if you'd like to support the project! 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(/watch?v=gUlkwSHOT7Q&t=81s) 1:21 - The secret to Shunde style congee (/watch?v=gUlkwSHOT7Q&t=225s) 3:45 - The congee base (/watch?v=gUlkwSHOT7Q&t=321s) 5:21 - Fish congee (/watch?v=gUlkwSHOT7Q&t=367s) 6:07 - Meatball congee (/watch?v=gUlkwSHOT7Q&t=439s) 7:19 - Us being insane (/watch?v=gUlkwSHOT7Q&t=472s) 7:52 - What about sweet congee?\n\nFULL, WRITTEN RECIPE:\n\n...is over on Substack! Free as always, if it had to be said: (https://www.youtube.com/redirect?event=video_description&redir_token=QUFFLUhqbVFpWWZaeThSRnhfN21QcC1fSnlhU05sZUxwUXxBQ3Jtc0trUDEyMUlXWW9CNHI4eVBwdXk0M1ZialFNamcwc2trMXYwa2g3aEYyaUZHREVYQVBCX1RYVXRkakt1YlI2RWFlSnR3cU1lWWdMWkY4NU5hRmR3RVhBaHN4cXVRaVRTZWVjRk5mSHVIN1o1UzRjQkVXVQ&q=https%3A%2F%2Fchinesecookingdemystified.substack.com%2Fp%2Fcantonese-congee-101&v=gUlkwSHOT7Q) https://chinesecookingdemystified.sub... ______\nAnd check out our Patreon if you'd like to support the project! 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What is good congee? 0:00 (/watch?v=gUlkwSHOT7Q&t=81s) () (The secret to Shunde style congee) The secret to Shunde style congee (The secret to Shunde style congee) The secret to Shunde style congee 1:21 (/watch?v=gUlkwSHOT7Q&t=81s) (The secret to Shunde style congee) The secret to Shunde style congee 1:21 (/watch?v=gUlkwSHOT7Q&t=225s) () (The congee base) The congee base (The congee base) The congee base 3:45 (/watch?v=gUlkwSHOT7Q&t=225s) (The congee base) The congee base 3:45 (/watch?v=gUlkwSHOT7Q&t=321s) () (Fish congee) Fish congee (Fish congee) Fish congee 5:21 (/watch?v=gUlkwSHOT7Q&t=321s) (Fish congee) Fish congee 5:21 Transcript Follow along using the transcript. () Show transcript (/@ChineseCookingDemystified) () Chinese Cooking Demystified 940K subscribers () (/channel/UC54SLBnD5k5U3Q6N__UjbAw/videos) Videos () (/channel/UC54SLBnD5k5U3Q6N__UjbAw/about) About () (/channel/UC54SLBnD5k5U3Q6N__UjbAw/videos) Videos () (/channel/UC54SLBnD5k5U3Q6N__UjbAw/about) About () (https://www.youtube.com/redirect?event=Watch_SD_EP&redir_token=QUFFLUhqa0RHdU90TE15STNUb1dFUnNDbjl3UFpUdXhwZ3xBQ3Jtc0tsNnRHWURxN25HNDVyUDlaeEstRFBNTWg2SmVndFpLNHZ0aGNXRC1kbm5TQ3ZyZi0xdE8xUFdHYUxscUViVTV1ei1uWFNKa09mMEZtc015SUFoWWlMX3pUNlJDZzd3VHRPY2JSenFfMVNfQnNzRTBGQQ&q=https%3A%2F%2Fwww.patreon.com%2FChineseCookingDemystified) () Support Us on Patreon! 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(Made With Lau) Made With Lau Made With Lau Verified \u2022 \u2022 3.9M views 4 years ago (/watch?v=0Fxf6_q7qHc) () () 6:38 6:38 Now playing (/watch?v=0Fxf6_q7qHc) (Fixing Spaghetti's Asian Soup Problem) Fixing Spaghetti's Asian Soup Problem (Chinese Cooking Demystified) Chinese Cooking Demystified Chinese Cooking Demystified \u2022 \u2022 289K views 2 months ago (/watch?v=TO2pgMMLfsQ) () () 11:26 11:26 Now playing (/watch?v=TO2pgMMLfsQ) (\ud83d\udc1f How to make congee twice as fast (\u9b5a\u7247\u7ca5)) \ud83d\udc1f How to make congee twice as fast (\u9b5a\u7247\u7ca5) (Made With Lau) Made With Lau Made With Lau Verified \u2022 \u2022 327K views 1 year ago (/watch?v=ONYflj0I2QI) () () 6:46 6:46 Now playing (/watch?v=ONYflj0I2QI) (Cantonese style Scrambled Eggs (\u9ec4\u57d4\u7092\u86cb)) Cantonese style Scrambled Eggs (\u9ec4\u57d4\u7092\u86cb) (Chinese Cooking Demystified) Chinese Cooking Demystified Chinese Cooking Demystified \u2022 \u2022 8.9M views 4 years ago (/watch?v=VcqfFYhHT-o) () () 10:43 10:43 Now playing (/watch?v=VcqfFYhHT-o) (Why We Eat Congee, The Humble Rice Porridge) Why We Eat Congee, The Humble Rice Porridge (Munchies) Munchies Munchies Verified \u2022 \u2022 1.1M views 3 years ago (/watch?v=5xw0VstkpIA) () () 5:22 5:22 Now playing (/watch?v=5xw0VstkpIA) (Incredible! 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This is a relatively easy congee in the grand scheme of things, and is a great foundation to get creative. \n\n0:00 - What is good congee?\n1:21 - The secret to Shunde style congee\n3:45 - The congee base\n5:21 - Fish congee\n6:07 - Meatball congee\n7:19 - Us being insane\n7:52 - What about sweet congee?\n\nFULL, WRITTEN RECIPE:\n\n...is over on Substack! Free as always, if it had to be said:\n\nhttps://chinesecookingdemystified.substack.com/p/cantonese-congee-101\n______\nAnd check out our Patreon if you'd like to support the project!\nhttps://www.patreon.com/ChineseCookingDemystified\n \nOutro Music: \u0e04\u0e34\u0e14\u0e16\u0e36\u0e07\u0e04\u0e38\u0e13\u0e08\u0e31\u0e07 by \u0e18\u0e32\u0e19\u0e34\u0e19\u0e17\u0e23\u0e4c \u0e2d\u0e34\u0e19\u0e17\u0e23\u0e40\u0e17\u0e1e\nFound via My Analog Journal (great channel): https://www.youtube.com/watch?v=GHaL5H-VYRg&t=896s", "1\n00:00:00,640 --> 00:00:08,560\nCantonese are famed for being\u2026 particular\u2026 about\\h\ntheir congee. Something like this? \u2026is too thin.\\h\\h\n\n2\n00:00:08,560 --> 00:00:13,480\nSomething like this? \u2026 is too thick. A congee\\h\nshould be flavorful, but you also shouldn\u2019t\\h\\h\n\n3\n00:00:13,480 --> 00:00:19,120\ngo nuts and try to use a strong stock like you\\h\nsometimes see in the west. Now you\u2019re certainly\\h\\h\n\n4\n00:00:19,120 --> 00:00:25,360\nfree to object to such objections, because I mean,\\h\nthere are plenty of ways people globally crack the\\h\\h\n\n5\n00:00:25,360 --> 00:00:32,400\ncongee nut, but what is undeniable is that the\\h\nPearl River Delta whips up a fantastic congee.\\h\\h\n\n6\n00:00:32,400 --> 00:00:39,520\nAs early as 1910, writer and Hangzhou native Xuke\\h\nextolled the stuff in his Biji Qingbai Leichao and\\h\\h\n\n7\n00:00:39,520 --> 00:00:44,920\npersonally, I\u2019ve converted more than a few\\h\ncongee-skeptical China expats with various\\h\\h\n\n8\n00:00:44,920 --> 00:00:51,120\nDim Sum or nongzhuang fare around Shunde,\\h\none of the epicenters of Cantonese cuisine.\n\n9\n00:00:51,120 --> 00:00:55,040\nOf course, if you know\\h\nanything about Cantonese food,\\h\\h\n\n10\n00:00:55,040 --> 00:01:00,080\nyou might assume that a congee like\\h\nthis must obviously use some sort of\\h\\h\n\n11\n00:01:00,080 --> 00:01:07,160\ncrazy, time intensive technique. But.. it\\h\nactually\u2026 doesn\u2019t. This sort of Shunde-style\\h\\h\n\n12\n00:01:07,720 --> 00:01:13,960\ncongee, \u751f\u6eda\u7ca5, is actually quicker than a lot\\h\nof congees out there. It\u2019s also\u2026 pretty easy,\\h\\h\n\n13\n00:01:13,960 --> 00:01:20,040\ninfinitely adjustable, and the mise actually\\h\nfits really well inside of a home kitchen.\n\n14\n00:01:20,040 --> 00:01:29,160\nBecause the key to it? Is\u2026 this: broken rice.\\h\nThis stuff is basically what it says on the tin,\\h\\h\n\n15\n00:01:29,160 --> 00:01:35,280\nrice grains that were somehow damaged in storage\\h\nor transport, traditionally make for a lower grade\\h\\h\n\n16\n00:01:35,280 --> 00:01:41,160\nof rice consumed by the working class. Over time\\h\nthough, people found that it actually made for a\\h\\h\n\n17\n00:01:41,160 --> 00:01:47,000\nreally excellent congee and in Guangdong today is\\h\nsold as a specific product meant for pretty much\\h\\h\n\n18\n00:01:47,000 --> 00:01:54,480\nexactly this use case. Of course, I definitely\\h\nunderstand, I can already hear your cries of\\h\\h\n\n19\n00:01:54,480 --> 00:02:00,160\n\u201cChris, Steph, I don\u2019t live in Shunde, I can\u2019t\\h\nexactly purchase broken rice at a Sam\u2019s Club\u201d.\\h\\h\n\n20\n00:02:00,160 --> 00:02:06,560\nLuckily for us though, broken rice isn\u2019t\u2026\\h\nexactly a high technology ingredient. To\\h\\h\n\n21\n00:02:06,560 --> 00:02:14,520\nproduce some wherever you are, all you need\\h\nto do is take some rice and\u2026 break some rice.\n\n22\n00:02:14,520 --> 00:02:19,400\nBut before we get there, let\u2019s first take eighty\\h\ngrams of jasmine rice and give it a good rinse\\h\\h\n\n23\n00:02:19,400 --> 00:02:24,520\nunder running water. Then just toss that in a bowl\\h\nand marinate it at first with a quarter teaspoon\\h\\h\n\n24\n00:02:24,520 --> 00:02:30,120\neach of salt and peanut oil. Then\u2026 let\\h\nit sit for about twenty minutes\u2026 and then\\h\\h\n\n25\n00:02:30,120 --> 00:02:36,120\nafter that time you should be looking at something\\h\na good bit softer, something much easier to break.\\h\n\n26\n00:02:36,120 --> 00:02:39,320\nSo just spread that across\\h\na chopping board and here,\\h\\h\n\n27\n00:02:39,320 --> 00:02:44,320\nwe\u2019ll gently crush this with a heavy pestle,\\h\nbut you could equally use a good rolling pin,\\h\\h\n\n28\n00:02:44,320 --> 00:02:49,320\na heavy beer bottle, whatever. Some\u2019ll be\\h\na little more broken, some a little less,\\h\\h\n\n29\n00:02:49,320 --> 00:02:55,120\nthat\u2019s fine just do your best\u2026 and then\\h\nnow this is ready to make some congee.\n\n30\n00:02:55,120 --> 00:03:00,960\nThat said, the super convenient bit about\\h\nthis approach is that that marinated broken\\h\\h\n\n31\n00:03:00,960 --> 00:03:07,080\nrice is\u2026 freezable. If you want a congee\\h\nfast, all you need to do is you grab it\\h\\h\n\n32\n00:03:07,080 --> 00:03:12,000\nstraight from frozen and start your congee\\h\nwith that \u2013 no need to thaw, and it actually\\h\\h\n\n33\n00:03:12,000 --> 00:03:18,880\nbreaks down faster. So you can marinate a big\\h\nbatch, portion it out into individual baggies,\\h\\h\n\n34\n00:03:18,880 --> 00:03:24,320\nand if you start from there you can\\h\nget some congee in 30 minutes flat.\n\n35\n00:03:24,320 --> 00:03:29,840\nEither way. High level overview of what\u2019ll\\h\nbe going on here. There\u2019s gunna be two broad\\h\\h\n\n36\n00:03:29,840 --> 00:03:35,680\nstages to a Shunde style congee: there\u2019ll be\\h\nthe congee base, called the \u7ca5\u5e95and the finishing,\\h\\h\n\n37\n00:03:35,680 --> 00:03:40,880\nwhich is when you\u2019ll add in your add ins. At\\h\na restaurant, what they\u2019d do is keep the \u7ca5\u5e95on\\h\\h\n\n38\n00:03:40,880 --> 00:03:46,920\nthe side, and then when you order, they\u2019ll top it\\h\nwith whatever specific style that you specified.\\h\n\n39\n00:03:46,920 --> 00:03:53,680\nSo for the base, the rice to water ratio\\h\nis one part rice to sixteen parts water.\\h\\h\n\n40\n00:03:53,680 --> 00:04:00,000\nSo here we dutifully have our 1.28 liters\\h\nof water, feel free to be a normal person\\h\\h\n\n41\n00:04:00,000 --> 00:04:06,800\nwith 1.3\u2026 together with a half centimeter slice of\\h\ncrushed ginger, \u00bc tsp of crushed white pepper, and\\h\\h\n\n42\n00:04:06,800 --> 00:04:13,360\n5 pieces of dried scallop for a little base umami\u2026\\h\nyou could also use dried shrimp or just skip it.\\h\\h\n\n43\n00:04:13,360 --> 00:04:19,760\nThen once that\u2019s all at a rapid boil, begin to\\h\nsprinkle your broken rice in. Then\u2026 once it\u2019s all\\h\\h\n\n44\n00:04:19,760 --> 00:04:25,680\nin and everything\u2019s back up to a rapid boil, swap\\h\nthe flame down to medium and keep everything at a\\h\\h\n\n45\n00:04:25,680 --> 00:04:32,280\nheavy simmer. Word of warning that congee is a bit\\h\ninfamous for overflowing, so to prevent kitchen\\h\\h\n\n46\n00:04:32,280 --> 00:04:39,000\ndisaster crack the lid with a chopstick in this\\h\nmanner to ensure that there\u2019s a good, sizable gap.\n\n47\n00:04:39,000 --> 00:04:43,040\nThen, 30 minutes later, you should be\\h\nlooking at a congee base that\u2019s thick\\h\\h\n\n48\n00:04:43,040 --> 00:04:50,480\nand creamy. So at this point just\u2026 shut off the\\h\nheat and then this is ready for some add-ins.\n\n49\n00:04:50,480 --> 00:04:56,400\nNow, again, the whole essence here is that you\\h\ncan really add in whatever - in Shunde it can\\h\\h\n\n50\n00:04:56,400 --> 00:05:02,760\neven like take up a whole menu. Today, we wanted\\h\nto show you two classics \u2013 fish fillets which\u2019re\\h\\h\n\n51\n00:05:02,760 --> 00:05:09,120\npretty easy\u2026 pork meatballs, which\u2019re a touch more\\h\nintense\u2026 but to really highly the versatility,\\h\\h\n\n52\n00:05:09,120 --> 00:05:15,240\nwe also got a bit creative and whipped up an\\h\n- admittedly unhinged - carbonara-inspired\\h\\h\n\n53\n00:05:15,240 --> 00:05:21,360\ncongee that at the very least is a decent\\h\nchance to show you the wodan egg technique.\n\n54\n00:05:21,360 --> 00:05:28,480\nSo. Fish up first \u2013 here we\u2019ve got 200 grams\\h\nof fillet, freshwater is classic in Shunde but\\h\\h\n\n55\n00:05:28,480 --> 00:05:33,840\ndo use what you have\u2026 sliced at an angle\\h\ninto half centimeter pieces. Then just mix\\h\\h\n\n56\n00:05:33,840 --> 00:05:40,160\nin a quarter teaspoon each salt, MSG, and white\\h\npepper together with one teaspoon of cornstarch...\\h\\h\n\n57\n00:05:40,160 --> 00:05:46,080\ngently mix, then coat it all with about one\\h\ntablespoon of peanut oil and set it aside.\n\n58\n00:05:46,080 --> 00:05:50,800\nThen, just grab your base and bring the\\h\nthing up to a rapid boil, season it with\\h\\h\n\n59\n00:05:50,800 --> 00:05:55,400\na final seasoning which\u2019s up here on the\\h\nscreen, then slide those fish pieces in and\\h\\h\n\n60\n00:05:55,400 --> 00:06:00,680\nshut off the heat. Give it a gentle mix\\h\nto let the residual heat cook the fish,\\h\\h\n\n61\n00:06:00,680 --> 00:06:05,880\nand then just finish it all off with a\\h\nbit of chopped scallion and cilantro.\n\n62\n00:06:05,880 --> 00:06:10,440\nThen, for the meatball one, I guess this still\\h\nisn\u2019t all that intense in the grand scheme\\h\\h\n\n63\n00:06:10,440 --> 00:06:15,880\nof things. Here we\u2019ve got 180 grams worth\\h\nof ground collar, you could use shoulder,\\h\\h\n\n64\n00:06:15,880 --> 00:06:19,760\nand we\u2019ll continue to give that a hand mince\\h\nfor a couple of minutes in order to give it\\h\\h\n\n65\n00:06:19,760 --> 00:06:25,760\na springier end texture. Once it\u2019s become\\h\nobviously sticky, transfer it over to a bowl\u2026\\h\n\n66\n00:06:25,760 --> 00:06:30,480\ntoss in the seasoning, up here on the screen,\\h\nand thoroughly mix it for about two minutes in\\h\\h\n\n67\n00:06:30,480 --> 00:06:36,280\none direction only. You\u2019ll know it\u2019s ready once it\\h\ncan leave little streaks on the side of the bowl,\\h\\h\n\n68\n00:06:36,280 --> 00:06:41,240\nthen optionally fold in three reconstituted and\\h\nminced wood ear mushrooms for a bit of color and\\h\\h\n\n69\n00:06:41,240 --> 00:06:47,640\ncrunch, and then finish it all with about a half\\h\ntablespoon of peanut oil. Give that a couple \u2018dat\u2019\\h\\h\n\n70\n00:06:47,640 --> 00:06:53,560\nagainst the side of the bowl for good measure,\\h\nand then this is ready to hit some congee.\n\n71\n00:06:53,560 --> 00:06:59,640\nSo, again, just heat up your congee, season it\\h\njust like before, and then swap the flame to\\h\\h\n\n72\n00:06:59,640 --> 00:07:05,720\nlow. Then, take your pork mixture and use a\\h\nspoon to shape it into a rough \u2018ball\u2019 shape,\\h\\h\n\n73\n00:07:05,720 --> 00:07:11,920\ngently placing them in one by one. Then, once\\h\nin, swap the flame back to high and boil it\\h\\h\n\n74\n00:07:11,920 --> 00:07:18,360\nfor one minute to cook the pork, then\u2026 top\\h\nthat all with a bit of cilantro and scallion.\n\n75\n00:07:18,360 --> 00:07:24,440\nThen, final monstrosity our [chuckle]\\h\ncarbonara congee, nothing complicated,\\h\\h\n\n76\n00:07:24,440 --> 00:07:30,040\njust 25 grams of thinly sliced pancetta, 30\\h\ngrams of pecorino romano, both of which were\\h\\h\n\n77\n00:07:30,040 --> 00:07:35,680\nadded to the same bubbling congee base.\\h\nThen, for that wodan, all you need to do\\h\\h\n\n78\n00:07:35,680 --> 00:07:43,080\nis quickly crack in an egg in to the congee\\h\nand immediately shut off the heat. You\u2019re not\\h\\h\n\n79\n00:07:43,080 --> 00:07:46,840\ntrying to poach the thing \u2013 the residual heat\\h\nwill do the job. Then\u2026 pour that in a bowl,\\h\\h\n\n80\n00:07:46,840 --> 00:07:53,080\nthe egg\u2019ll slide up to the top, and finish\\h\nit all off with a bit of chopped scallion.\n\n81\n00:07:53,080 --> 00:07:58,480\nSo! In Cantonese cooking, besides this kind of\\h\nsavory congee, there\u2019s also sweet congee \u2013 but\\h\\h\n\n82\n00:07:58,480 --> 00:08:03,640\nthose are always made specifically. Like\u2026\\h\nrice with red bean, or rice with mungbean,\\h\\h\n\n83\n00:08:03,640 --> 00:08:09,240\nor even rice with winter melon\u2026\\h\nunlike this style of savory base,\\h\\h\n\n84\n00:08:09,240 --> 00:08:15,480\nwhere you have this sort of umami congee, and\\h\nTHEN you add it whatever you like. So right!\\h\\h\n\n85\n00:08:15,480 --> 00:08:19,000\nCheck out the recipe in the description\\h\nbox, a big thank you to everyone that\u2019s\\h\\h\n\n86\n00:08:19,000 --> 00:08:24,403\nsupporting us on Patreon\u2026 and of course,\\h\nsubscribe for more Chinese cooking videos!" ], "output": "ArchiveError: Failed to save media", "pwd": "/data/archive/1731901299.423917", "schema": "ArchiveResult", "start_ts": "2024-11-18T03:43:13.576605+00:00", "status": "failed" } ], "mercury": [ { "cmd": [ "/home/archivebox/.npm/bin/postlight-parser", "https://www.youtube.com/watch?v=gUlkwSHOT7Q#2024-11-18T03:41:33+00:00" ], "cmd_version": "2.2.3", "end_ts": "2024-11-18T03:43:04.950619+00:00", "index_texts": null, "output": "mercury/", "pwd": "/data/archive/1731901299.423917", "schema": "ArchiveResult", "start_ts": "2024-11-18T03:42:51.816270+00:00", "status": "succeeded" } ], "pdf": [], "readability": [ { "cmd": [ "/home/archivebox/.npm/bin/readability-extractor", "./{dom,singlefile}.html" ], "cmd_version": "0.0.11", "end_ts": "2024-11-18T03:42:12.906573+00:00", "index_texts": [], "output": "ArchiveError: Readability could not find HTML to parse for article text", "pwd": "/data/archive/1731901299.423917", "schema": "ArchiveResult", "start_ts": "2024-11-18T03:42:12.823318+00:00", "status": "failed" }, { "cmd": [ "/home/archivebox/.npm/bin/readability-extractor", "/tmp/tmpq5kdarzr", "https://www.youtube.com/watch?v=gUlkwSHOT7Q#2024-11-18T03:41:33+00:00" ], "cmd_version": "0.0.11", "end_ts": "2024-11-18T04:16:25.787816+00:00", "index_texts": [ "Shunde style congee, Shenggunzhou (\u751f\u6eda\u7ca5)! This is a relatively easy congee in the grand scheme of things, and is a great foundation to get creative. \n\n0:00 - What is good congee?\n1:21 - The secret to Shunde style congee\n3:45 - The congee base\n5:21 - Fish congee\n6:07 - Meatball congee\n7:19 - Us being insane\n7:52 - What about sweet congee?\n\nFULL, WRITTEN RECIPE:\n\n...is over on Substack! Free as always, if it had to be said:\n\nhttps://chinesecookingdemystified.sub...\n______\nAnd check out our Patreon if you'd like to support the project!\n\u00a0\u00a0/\u00a0chinesecookingdemystified\u00a0\u00a0\n \nOutro Music: \u0e04\u0e34\u0e14\u0e16\u0e36\u0e07\u0e04\u0e38\u0e13\u0e08\u0e31\u0e07 by \u0e18\u0e32\u0e19\u0e34\u0e19\u0e17\u0e23\u0e4c \u0e2d\u0e34\u0e19\u0e17\u0e23\u0e40\u0e17\u0e1e\nFound via My Analog Journal (great channel): \u00a0\u00a0\u00a0\u2022\u00a0Live\u00a0Stream:\u00a0Favourite\u00a0B-Side\u00a0Tracks\u00a0\u00a0\n \n \n\n\n\n Show less\n\n\n ...more\n\n\n\nShunde style congee, Shenggunzhou (\u751f\u6eda\u7ca5)! This is a relatively easy congee in the grand scheme of things, and is a great foundation to get creative. \n\n0:00 - What is good congee?\n1:21 - The secret to Shunde style congee\n3:45 - The congee base\n5:21 - Fish congee\n6:07 - Meatball congee\n7:19 - Us being insane\n7:52 - What about sweet congee?\n\nFULL, WRITTEN RECIPE:\n\n...is over on Substack! Free as always, if it had to be said:\n\nhttps://chinesecookingdemystified.sub...\n______\nAnd check out our Patreon if you'd like to support the project!\n\u00a0\u00a0/\u00a0chinesecookingdemystified\u00a0\u00a0\n \nOutro Music: \u0e04\u0e34\u0e14\u0e16\u0e36\u0e07\u0e04\u0e38\u0e13\u0e08\u0e31\u0e07 by \u0e18\u0e32\u0e19\u0e34\u0e19\u0e17\u0e23\u0e4c \u0e2d\u0e34\u0e19\u0e17\u0e23\u0e40\u0e17\u0e1e\nFound via My Analog Journal (great channel): \u00a0\u00a0\u00a0\u2022\u00a0Live\u00a0Stream:\u00a0Favourite\u00a0B-Side\u00a0Tracks\u00a0\u00a0...more...moreShow less" ], "output": "readability/", "pwd": "/data/archive/1731901299.423917", "schema": "ArchiveResult", "start_ts": "2024-11-18T04:16:03.214285+00:00", "status": "succeeded" } ], "screenshot": [], "singlefile": [], "title": [ { "cmd": [ "/usr/bin/curl", "--silent", "--location", "--compressed", "--max-time", "60", "--user-agent", "Mozilla/5.0 (Macintosh; Intel Mac OS X 10_15_7) AppleWebKit/537.36 (KHTML, like Gecko) Chrome/128.0.0.0 Safari/537.36 ArchiveBox/{VERSION} (+https://github.com/ArchiveBox/ArchiveBox/)", "https://www.youtube.com/watch?v=gUlkwSHOT7Q#2024-11-18T03:41:33+00:00" ], "cmd_version": "8.10.1", "end_ts": "2024-11-18T03:42:07.947775+00:00", "index_texts": null, "output": "ArchiveError: Unable to detect page title", "pwd": "/data/archive/1731901299.423917", "schema": "ArchiveResult", "start_ts": "2024-11-18T03:42:07.920916+00:00", "status": "failed" }, { "cmd": [ "/usr/bin/curl", "--silent", "--location", "--compressed", "--max-time", "60", "--user-agent", "Mozilla/5.0 (Macintosh; Intel Mac OS X 10_15_7) AppleWebKit/537.36 (KHTML, like Gecko) Chrome/128.0.0.0 Safari/537.36 ArchiveBox/{VERSION} (+https://github.com/ArchiveBox/ArchiveBox/)", "https://www.youtube.com/watch?v=gUlkwSHOT7Q#2024-11-18T03:41:33+00:00" ], "cmd_version": "8.10.1", "end_ts": "2024-11-18T04:16:01.992645+00:00", "index_texts": null, "output": "Make Congee like the Cantonese (Shunde style) - YouTube", "pwd": "/data/archive/1731901299.423917", "schema": "ArchiveResult", "start_ts": "2024-11-18T04:16:01.186955+00:00", "status": "succeeded" } ], "wget": [] }, "icons": null, "is_archived": true, "is_static": false, "latest": { "archive_org": "https://web.archive.org/web/20241118040921/https://www.youtube.com/watch?v=gUlkwSHOT7Q", "dom": "output.html", "favicon": "favicon.ico", "git": null, "media": "ArchiveError: Failed to save media", "pdf": null, "screenshot": null, "singlefile": null, "title": "Make Congee like the Cantonese (Shunde style) - YouTube", "warc": null, "wget": null }, "link_dir": "/data/archive/1731901299.423917", "newest_archive_date": "2024-11-18T04:16:27.725126+00:00", "num_failures": 6, "num_outputs": 8, "oldest_archive_date": "2024-11-18T03:41:43.767356+00:00", "path": "/watch", "schema": "Link", "scheme": "https", "snapshot_abid": "snp_01JCYNS6W0E16F05D0010NN7X4", "snapshot_id": "b0e8a373-6fa4-49d3-814d-e68a015a9fa4", "sources": [ "/data/sources/1731901297-import.txt" ], "tags": null, "tags_str": "", "timestamp": "1731901299.423917", "title": "Make Congee like the Cantonese (Shunde style) - YouTube", "url": "https://www.youtube.com/watch?v=gUlkwSHOT7Q#2024-11-18T03:41:33+00:00" }