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Huh... I never though of breaking my rice to maje porridge. Thought to boil/cook it until it breaks.

"Its sort of a throwback to the simpler, genocide-rich days of China's Communist Rebellions, before Communism ended up being yet another Dictator promising Communism" Yeah, love that Sichuan

No wriiten receipe?

Great video! Question: Is there a use for the liquid you get from soaking the chilies?

Very informative thankyou

Danxi Xiaoge just posted a video with a sapie dish made from goat milk fruit(?) and cooked beef, so I looked up Sapie... Only to find I'd watched this video on it a few years ago already! I won't make the version in this video (I don't have the herbs), but I'll definitely try an iteration on a sour, spicy, herby, meaty dip for thin rice noodles (be still my gluten-free heart!) and I'll be use this sear method for any raw beef recipes i want to try in the future (I'm an adventurous eater, but I've never trusted myself to prepare and serve raw meat at home. Beef tartare here I come!!). Thanks Steph and Chris, i always come back to your videos ⭐

My congee making became so much easier after I heard the tip to freeze the rice. Wash it then drain and put in a bag in the freezer (I portion just enough for a pot per bag). Then just tip it frozen into your water/stock to cook. Reduces cooking time and no worries about not having broken rice. Always a good texture.

I'm from HK, been eating/cooking this for over 60 yrs, can't believe anyone would go out of their way to make broken rice for congee. Just use regular long grain rice (please don't use medium or short grain rice or you'll have a pot of glue). You left off a very important step, don't stir the bottom of the pot or the rice will stick to the bottom and burn. Make sure the rice & water are in a constant medium rolling boil. The base congee will take couple of hours, you can expedite this process by using a hand blender when the rice is softened. BTW, your Cantonese needs improvement.

Was that a capybara on that pot?! Omg so cute. I want ittt. The bagels look good too haha

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Skibidi gyat ohio level 99

Excellent tutorial, thank you. Hope I can make it!

Vietnamese grocery stores sell broken rice which is usually eaten with grilled pork chops or other meats. It's called com tam. It is more expensive than regular jasmine rice

Had it in Malaysia, SOOO delicious shame we cant get it here 😞

Either the dog is drinking imaginary water or he’s kinda not into that chili brand .

That cheese is insane

i have no idea how I got here. But I am glad I did. Now I want fried rice.

Sorry, durian pizza is an abomination

This looks absurdly good.

I screamed 😂

You two are amazing.

Just fyi, one thing to know is that eggs on bread in one way or another, like Ramsay's, are common in Europe. In Holland there's a classic breakfast called Uitsmijter (closest pronunciation = Out-smite-er) which is an omelet on open faced bread.

whole oats vs steel cut oats!

Wish you'd make a video of this in Mandarin so I could send it to my local Szechuan restaurants and ask if they could make it... Could be a huge hit!

I've never met anyone who's ever heard of a pork belly wawa

Thank you, you have helped the world.

You do not need to put msg in your congee as a good congee suppose to have some slice gingers, cilantro, scallions as the toppings and the well seasoned...

I added a bit of sand ginger and it made an incredible tonal difference. Just sayin'.

Thanks for teaching. I' still learning although managed to cook some fried rice even first time. Yang Zhou fried rice is another level as some ingredients different from common ingredients (I using) available in my area.

The Black Bean one is and has been a Staple in our house for years now. Peanut one is a No-No... Allergy :P Not a Fan of the Chicken flavored one though. And wish I could get the one with Beef in it in Canada.

This type of congee is very similar to Indonesian congee, "bubur ayam". We usually add shredded chicken, scallion, celery, kecap manis (optional) or soy sauce, fried shallots, cakwe (fried spongy dough), chicken broth (seasoned with garlic, shallots, turmeric, and aromatics), and we topped it with kerupuk/shrimp crackers. Sometimes fried peanut or soybeans is added, but some people don't like it...

you'd have to pay me to eat this. And it looks like a pile of bugs.

Great video but can you get your colleague to say the Chinese bits? As a background Chinese speaker I have no idea what you're trying to say lol

That is some CAUCASIAN-level of bagels. Like is that what Chinese people like from their bagels?? Soft crust and pale-looking bread? I mean, you could've just cranked up the heat a little bit and made it beautifully golden brown with small bubbles and blisters which will shatter in your mouth giving you a delightful crisp texture.

Now hear me out. Use this as a shao kao seasoning base? Maybee?

Authentic!!!

Personally I don’t like Cantonese congee , texture like glue when reheat it it turned into water .

take: chinese and mexican flavors actually meld very nicely, this dish is proof.

It's sad so much fresh juice is often squeezed out for recipes. It's the healthiest part. It's a source of a sort of living water, that on a cellular level is wonderful for us.

Why doesn't someone make it in our Country? Seems like a business plan.

MSG IS poison. It was invented in the first part of the last century. Chinese cooked for thousands of years without it. They cooked with real ingredients that imparted real flavor. They didn't rely on the faked, merely perceived flavor of ultimately poisonous MSG.

Into the Lao Gan verse~!

Although my canto family can make it without doing broken rice to that consistency

Absolutely tremendous way of cooking scrambled eggs, pretty much the only way I make them anymore. It's got all the best qualities of a classic French omelette but without all the crazy difficult technique.

Cook medium grain rice with smoked meaty bacon bones ! It lifts the congee to another level.

Have y’all eaten at the average Chinese takeaway in North America? 😂 It’s awful, and I like a decent takeaway myself…

What the heck that looks like a rotten egg made of jello

Depressed and living with a mean roommate, this is my go-to

Lmao, I just cant ignore the black mould on the fan.

So, it's like rice grits in certain US southeastern states? Haven't had Cantonese congee since I lived in China in the late 70's. It was so good!