🍲 The Perfect Congee (鸡粥) | Preserving my dad’s 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 - Chinese Subtitles by Wynee Pan -