Hey everyone, it’s Clark, welcome to our recipe page. Today I’m gonna show you a way to make a distinctive dish, Chinese Congee( Zhou). This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.
Chinese Congee( Zhou) Recipe. Chinese congees (Chinese: 粥; pinyin: zhōu; Cantonese Yale: jūk) vary considerably by region. Congee (Cantonese jook or Mandarin zhōu) is a typical Chinese breakfast food.
You can have Chinese Congee( Zhou) using 7 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Chinese Congee( Zhou)
Take 1/2 cup of rice(I used short grain).
You need 1 cup of water.
Make ready 1 cup of Chicken Stock( you can use beef if you like).
You need of Add Ins(Optional, but recommended).
Prepare 1 of Meat of your choice ; shredded or cut up into pieces.
It’s 1 of Vegetables: I recommend using either cabbage or mushrooms.( I used cabbage for this recipe).
Make ready 1 of Thousand year old eggs( pi dan) (This is what you would find in most congee prepared in takeout/resturant places).
Congee is Chinese rice porridge, which can be served plain, sweet, or savory.Here are three ways to cook this classic dish.Is congee a rice dish or a soup dish?A visitor wrote about a thick soup made from rice and minced pork.
Chinese Congee( Zhou) instructions
I recommend using a Dutch oven . If you don't that is fine too. Place the rice,.water, and stock into a pot. Stir and bring to a boil.(Make sure to not fully cover the pot because because the it can bubble over easily and make a big mess! ).
While it is being brought to a boil, you can cook and prepare any add ins if you are using any. Set it aside. We will add this later in the cooking process ..
After the rice and liquid mixture has been brought to a boil, add 1/2 cup of water and them bring it to a boil again. Remember to stir often. Then after the second boil, add 1/2 of a cup of stock. Bring it to a boil again. Keep repeating and alternating between water and stock until you reach your desired consistency. You can add more stock to water. This will result in a creamier and thicker congee. More water will result in more of a runny consistency, and not as much flavor. This congee is different from ones prepared outside because the ones outside are made with all water. In my opinion ,this is much more flavorful because of the stock!.
After it has reached your desired consistency, add any of the add ins. Season to taste..
Serve and enjoy!.
Why congee, or 粥, of course, that delectable, nourishing and soothing rice porridge cooked by the Chinese since time began.This basic congee recipe is a great starter for making the classic Chinese rice porridge.It gets umami flavor from dried shrimp, dried scallops, and shiitake mushrooms.
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.Congee is regarded as the ultimate Chinese comfort food, according to the author Fuchsia Dunlop.This recipe for ji zhou or chicken congee, from her book on Jiangnan regional cuisine, is dead simple.Congee or porridge culture is one of the most outstanding features of Chinese cuisine, compared with western culture.
