Century Egg and Pork Congee, Dim Sum-style (皮蛋瘦肉粥) - How to Cook with Century Egg

Century Egg and Pork Congee - we wanted to teach you how to make a creamy Dim Sum-style Cantonese rice porridge. This recipe is actually one of the easier congees you can make, and is a great introduction to making Cantonese-style congee.
Don't be intimidated by the inclusion of Century Egg, it's a great ingredient - especially in congee. While raw century egg can have a rather distinctive taste, using it in congee is a great introduction to the ingredient.
And here's the link to the detailed, written recipe over in /r/cooking:
/ recipe_how_to_make_cen...
ABOUT US
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Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last nine years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!

[@stephanieli7519]

So a tip on how to store the congee: after your congee is done, set aside the portion you need to reserve, let it cool and put in the fridge. Don't do the thing where you eat from the whole thing and save the remaining. Because You don't want saliva touching the congee you want to save as the enzymes in saliva will break down the starch and make the congee gone bad real quick.

[@briangray357]

I can hear you in both ears!

[@cjude6189]

I learn a cool trick from a food TV episode in Hong Kong. Apparently Congee Store use smash century Egg to marinated rice overnight. The rice break down very quickly when cooked into that fluffy texture you like outside. ^_^

[@stephanieli7519]

Yeah, that's the same idea we're using here. :)

[@g.h.7661]

It sounds like you should be careful when tasting it as well then, is that true or is it just important when it’s finished cooking?

[@user-bz3kd2mt3u]

@@g.h.7661 If the congee is still hot enough, the enzymes will be denatured by the heat and therefor deactivated.

[@ellen3666]

This looks so good! Now that I'm at college, I have to learn to make these things myself instead of just asking my mom whenever I'm craving something.

[@davidmok108]

part of the learning curve, embrace the process... cheeers!

[@sussybaka5322]

So did it come in handy during college?

[@ellen3666]

@@sussybaka5322 yes! :)

[@Fuchsia_tude]

I'm impressed that you guys have been making such high-quality cooking videos for so many years now.

[@ChineseCookingDemystified]

Hey so quick correction for the translation of the cut of meat we're using: this is the scapula, not the hip bone! Apologies.

[@viendung0808]

Yum

[@ieguy3]

I love the fact you guys are so willing to make sure everything is accurate and will come back and correct. I've made congee (jook) and it never really came out the way I wanted, so when I was going to tell a young man I know about it, naturally, I turned to you to find the better way to do things. Now, hmmmm., off to wonder if you also show how to make those little fried bread almost donut things my Chinese buddy used to bring to the office when he shared his with us.

[@bugayden2287]

What’s the weight. Substituting with ground pork

[@erinb4237]

What is the shanwei you were blanching the pork to avoid?

[@PandemoniumMeltDown]

@@erinb4237 "Gameiness" kzbin.info/www/bejne/a4bcfIh_arppbc0m10s

[@kueapel911]

this congee is easy and awesomely delicious! My all time favorite congee... I miss the time when my mom used to make this for me all the time as a sickly kid

[@bickster2002]

I tried this recipe and that was the best congee I ever made. Thanks!

[@reixalxvii6379]

This channel is amazing!!! I'm constantly looking for authentic recipes, but have a hard time finding ones I can understand! Thank you guys so much! Definitely subscribing!

[@kirsten4062005]

Thank you for this simple yet authentic taste of cantonese congee.. my family loved it!

[@plusrien12]

I just ordered this for the 3rd time this week. So so good.

[@Banana-sy9di]

porridge with century egg is the best dish or bowl i've ever eaten fresh homemade

[@kirsten4062005]

thank you so much for this recipe/tutorial.. it was so good I keep doing this every Sunday as our family breakfast.. again Thank you

[@suzaynnschick158]

The first time I ever tasted this was in the Hong Kong airport on a layover. Exercise and hot soup were wonderful after a long flight.

[@AlqGo]

Oh wow... thanks so much! You've satisfied so many of my cooking curiosities!

[@Jennie-mw2cl]

This is my favorite breakfast and also great when I'm sick or hungover.

[@goldfishyum]

first time trying to cook my own congee and it's the best I've ever had! thanks for the recipe :)

[@danielpincus221]

You two never, ever disappoint.

[@classical7]

I've been craving this simple dish! Thanks for the recipe. 😁👍

[@kimberlylefae7836]

Delicious! Thank you for the recipe!!!!

[@Evelynngce88]

Hey, just a note on your comments about rice cooker congee. Different dialects have different preferences for congee texture. Cantonese, Teochew or Hokkien. Neither is better or disappointing. I'm Hokkien and if I had to eat congee Cantonese style I would cry. 😀 Peace

[@Diamondketo]

Exactly, their remark was quite insulting. I'm Cantonese and my family would always complain why Cantonese congee from restaurants is always so starchy and blended.

[@carlosruizmora3111]

I am just shocked how easy it is to cook a congee! I will try cooking it very soon. Thanks for sharing the recipe.

[@derekng1750]

Love the videos for so many classics.

[@ChineseCookingDemystified]

Cheers! Yeah congee's like one of those classic comfort foods.

[@ugib8377]

This was a great guide. I have tried other congee recipes that just don't get this creamy. A lot of people use a whisk to "save on cooking time" it would seem. Thanks for showing the proper way. Followed the method (With some variations, cooking for a vegetarian) and it came out so good. Ironically the "shortcut" recipes use a much lower ratio of water to rice. Usually 1 part rice to 7-8 parts water. I had my doubts going in, but the 1 to 20 ratio really worked. AND it came out creamier than the other ones! +1 sub. I can't wait to take a look at your other videos!

[@MedalionDS9]

This is my absolute go-to congee when I got for Dim Sum

[@illatease]

Childhood favorite♡

[@benzuckerman]

Great video. I will be trying this soon! I have made congee before, but my ratio was slightly off (15 to 1) and I wasn't simmering it so the grains of rice would break down. I really appreciate the tips!

[@ChineseCookingDemystified]

There's some flexibility in the ratio, generally you'll see anywhere 15-25 to one. The most important part is that simmer :)

[@melissawang3464]

I made this recipe and it was absolutely delicious! Just like you would have at yum cha

[@proudasiangirl576]

I use pork neck bones. I boil it in a pot and skim the "crud" (foamy brown water) on top and put that along with 3 C of rice in a 6 Qt. slow cooker. Both items cook until they fall apart. I set it on high for 5 hours. The meat is fall off the bone delicious. I add a "padan" or century egg when I eat and top it with cilantro, fried onion, fried garlic and "yuk sung" or pork meat floss. I'm eating it right now. It's one of my favorite dishes. Such comfort food!

[@dexthefish96]

2:35 mind blown. Also thanks for the detailed recipe!

[@joshmills3141]

Gonna try and make some tonight😊🔥🔥

[@kennethwu115]

Beautiful technique

[@mccallosone4903]

Thanks for this, it was fantastic. I am under quarantine, i so cant order from my favorite congee place, and decided to finally try it. previously i had only made it a few times in a rice cooker, and youre right, it was horrible. this turned out amazing and was so easy that i dont think i will ever order congee again. i just used a big piece of leftover pork from yesterday

[@mccallosone4903]

....and it turned out fine.

[@karenicy]

I like this recipe

[@SemangkukMie]

Your videos always full of tips and information. keep it up.. I really like your channel (y)

[@siewmeekoh7045]

Hi Chris and Steph, came across your channel and I'm liking it...the details and the explanations. Please keep the recipes coming... Thanks and I subscribed

[@ChineseCookingDemystified]

We're planning on it, doing some final recipe testing for next week's dish Peking sauce pork slivers (京酱肉丝) and Chunbing pancakes (春饼) now :)

[@faith8736]

Thank you.

[@macs2015]

I tried the recipe but I think the type of rice used makes a big impact on the dish. I only had short grain rice which is much more sticky and ended up using a bit over 10 cups of water because it was too thick. Other than that. It came out amazing! Love the channel

[@imjustasimpleperson4377]

I eat this quite a lot for breakfast!

[@cherylstone7256]

谢谢，what do I do with leftover conge

[@ABCeftjsktgjwkalhhrjt]

I love it. I'm gonna make my own porridge. Btw I'm also a cantonese And when I was a kid i used to eat this i like it so much but I don't know what it called when I was a kid now i know

[@roryjai]

Hey quick question, in restaurants sometimes I notice bean curd sheets in the congee. Would you recommend including it in this recipe? When would I put it in? As anyways thank you. I try to cook one of your recipes a month!

[@ChineseCookingDemystified]

The bean curd sheets are used to make the congee more creamy, you can soak the sheets for a couple hours and then add in with the congee during the early cooking stage so that it melts and create that creaminess. Not a must, mostly for fragrant and thickness. -Steph

[@VWYL900802]

mom makes it easier. cut or buy precut lean pork pieces, fry it on wok with some spices, make congee on rice cooker (our rice cooker is pretty good), add century egg last minute, then done. it's that simple. Chinese cooking is mostly soul food, can get creative with this. when I was a kid in Edmonton, dim sum was in carts and aunties would yell out dim sum they're serving. one of those places where they would serve jello with an umbrella and coconut shaving topping and mom would forbid me because it's bad for me! lol. congee was mostly plain and if you want century egg and lean pork congee, they add it last minute, then they top green onion pieces and deep fried wonton wraps. still a childhood fav:)

[@maryngshwuling9916]

My favourite breakfast

[@thisissteph9834]

It is indeed very soothing to eat in the morning.

[@andykoesbiantoro5968]

I am little bit confuse about cup measurement, can it be convert into gram (for rice) and liter (for water)? Maybe somebody can help me.

[@calvyncraven1141]

This is my go to congee when eating dim sum

[@adminjamie]

Yes just like one of my late grandmother use to cook porridge adding century eggs with meat

[@bannguyen5057]

Do we have to cook the century egg before eating? Or just pill it then eat? Thanks

[@l0new0lf000]

Yum!

[@capdriving]

great vid

[@ralphfurley123]

Thanks for the recipe! Love congee! Instead of jasmine rice, I prefer to use glutinous rice for a thicker consistency! ☮️🖖🏽

[@serlancerlot315]

smart man!

[@davidsung8598]

Say hi to Susan and Joyce for me

[@benzzoy]

This is a strange question to ask of a century egg recipe, but do you have any substitutes for the century egg? I don't particularly care for the egg bits (usually pick them out when eating) but love the congee.

[@thisissteph9834]

In this case, you can skip it. Just make pork congee~

[@violetviolet888]

If you leave it whole to flavor the rice and pull it out at the end, then there is your solution.

[@ThePrime125]

do you have good recipies to make the century eggs ? :))

[@matrac79]

Hi guys, thanks for the great videos. I would be interested in some recipes for intestines and organs. Noodles and noodle types. Dough for noodles and how to make it so nice elastic, what is the trick? What about Baozi and how to make them without a tandori owen? :) And how about some sweets? I think I saw something like caramel filled baozi in some video. Thanks a lot

[@ChineseCookingDemystified]

Yeah, I agree, we should really do some from scratch noodle making! We got a couple recipes planned in the pipeline over the next couple months for Baozi... the fluffy Dim Sum style Char Siu Bao and the Shanghai-style soup Shengjianbao. As for an organ dish, how about Niuza (one of Steph's all time favorite dishes, Cantonese beef brisket and miscellaneous organ soup) or Zhuduji (one of my favorites, chicken stuffed inside pork stomach)?

[@jossbartleet7075]

Hi guys, your videos are hands down the best Chinese cooking instruction videos I've seen on KZbin, some of the little tips have really lifted my cooking to the next level. I have a question though, in your last video you called the dish "dry fried". I have a cook book which also discusses this method, however, I can't really see the difference between it and simple stir frying. Could you explain. I also had a request if you take them. When I lived in Shanghai my wife and I had a favourite dish, it was a flattened crispy chicken in a sweet sticky sauce, do you have any idea what the dish might be and could you do a video on it sometime. Many thanks and love your work

[@ChineseCookingDemystified]

Sure, so 'dry frying' refers to what we're doing *before* the stir-fry. In general, there's four main ways to stir-fry vegetables: (1) stir-fry directly (2) blanch the vegetables, then stir-fry (as we showed in the 'stir-fried veg 101' video) (3) deep-fry the vegetable, then stir-fry and (4) 'dry fry' the vegetables, then stir-fry. Dry-frying refers to the process of frying the vegetables over medium heat with the goal to extract the moisture from the vegetables... while the English is called 'dry-frying', a more accurate translation of the Chinese term would be 'fry until it's dry'. You then add back the now-pre-fried vegetable at the very end of the cooking process. Hope that helps! As for the dish in Shanghai that you're referring to, I can't think of what it'd be off the top of my head, but I'll annoy Steph later and see if she has any ideas. You have a picture by any chance?

[@jossbartleet7075]

Thanks, that is a great explanation. I don't have a picture unfortunately, but it was a whole chicken, head on and quite lean as they are from a Chinese market, it looked as if it had been fried under a weight crushed flat, and probably braised first. I've tried to recreate it at home but can never quite get the skin crispy in the way it was there. My experiments braising and then deep frying before trying to finish in a pan with sauce under a weight created a splatter mess as the moist chicken hit the oil was not great either. There's obviously a trick somewhere that I'm missing. Any assistance would be great

[@violetviolet888]

hubpages.com/food/Shanghai-Fried-Chicken-Recipe kzbin.info/www/bejne/iGKXpn6EhbGhZ9E app.ckbk.com/recipe/cant15197c08s001r001/cantonese-crispy-chicken en.wikibooks.org/wiki/Cookbook:Crispy_Fried_Chicken

[@g.h.7661]

@@jossbartleet7075 ​ are you sure it wasn’t a *spatchcocked* roast chicken? It’s a technique where you “butterfly” the back section of the chicken & remove backbone so it cooks flat. It makes it much easier to roast in the oven (do it on a tray over the pan!) to peak crispness. After a dry rub & before cooking, you should stick the chicken in the fridge uncovered for 15 or 20, maybe a full 24 hours. That dries it out & makes the skin crispier. Yeah I know im 5 years too late but anyway Google “Chinese 5 spice spatchcocked roast chicken” I think you might get what you’re looking for. Or something similar- hey at least it’s a flat & crispy skin chicken?

[@prembhatiya3201]

Please tell me where shall I get this black egg

[@MrMixalis0]

Picked up the new Charcoal Stove and it's an EXTRA LG size LOL. Excellent quality,, but, am ordering two more... one in Small and one in Medium size. This recipe looks very good. I, especially, like the serving dish. It looks to be cast iron with an enameling coating.

[@ChineseCookingDemystified]

Ah that's just a porcelain serving bowl, can't go on fire. We do really like that one though, it's an American brand actually but made in China so we can still buy on Taobao ;)

[@auntienormab.tvmix.9933]

Watching mam thanks for sharing.that looks so yummy i want to try it too...its bcoz of that i your new subs.fren fallow you..

[@zalibecquerel3463]

Nice! I guess blanching the pork is key to this. The only time I've made pork congee there ended up being a really nasty metallic taste. Thanks for the video and keep up the good work!

[@violetviolet888]

Get organic pork.

[@elsalisa146]

Thanks for the chopstick trick. Love thousand year old eggs! Could you do a congee recipe with dried scallops, please?

[@stephanieli7519]

May not be doing another congee video soon, but you can use the basica method here in making congee: still put in the pork (for making kind of a stock purpose), and add 5-10 rehydrated scallops to the congee and skip the century egg, everything else remains the same, then you'll have an awesome base of "white congee". Then you can scoop out the potion you want to serve, bring it to a boil, add marinated meat slice of your liking, stir, season, then spinkle some spring onion, cilantro or shredded lettece at the end. And you would have a classic Cantonese make to order "little pot of congee". :)

[@elsalisa146]

Thanks Steph.

[@typhooonn]

what did you mean thousand year old egg ? The title say century egg, and why did you make it ten times older ? WTF ?

[@wendychan6195]

Hi, I used your ratio of 1 cup cooked rice to 10 cups water and it didn't turn out the way yours looked. I was cooking for 3 hours to get the water to break up the rice and then at the end the water evaporated so much that I only have a few cups of "porridge" left as a result. Based on how mine turned out there wasn't enough rice cause the consistency was more water than soft rice. What did I do wrong? and are you sure it's 1/2 rice?

[@violetviolet888]

You didn't follow the recipe correctly. Your rice quantity is not correct. Re-watch the video and click the link in the description to the recipe that is written out.

[@astrangerwhostaysforawhile987]

Rice congee is my ultimate comfort food when I'm down with flu or fever

[@SummerMail]

I tried this recipe today and had the following thoughts: 1. Rice to water ratio of 1:20 is too thin for my liking. I think a 1:10 ratio might be more akin to the consistency found at my local restaurants which I'm accustomed too. 2. I added the white pepper as per the recipe and found the congee to be a bit too spicy... I think I'll skip the white pepper next time. Overall I enjoyed the recipe despite my personal preferences as noted above. Thank you so much!

[@prembhatiya3201]

Am from India & I like porridge I have got test 1 time in china

[@1969mmoldovan]

Great video. Can you make shao qiezi with a cripy crust? It is a misterious Shenyang food. I have never come across this elsewhere.

[@ChineseCookingDemystified]

Oh damn, took me a second but I know what you're talking about! There was a random NE-style shaokao joint in Shenzhen that served it. Great dish, unfortunately that place swapped chefs a few years back and they don't have it anymore. I only have the vaguest of memories of it, so I'll need to do some research.

[@ChineseCookingDemystified]

Ok, just making sure, my memory's fuzzy... is it this? If so I might play around with a couple recipes and see if it works. We might do it for the next eggplant dish, though part of me's still leaning towards the Sichuan mince-stuffed deep-fried eggplant slices. gss0.baidu.com/9fo3dSag_xI4khGko9WTAnF6hhy/zhidao/wh%3D600%2C800/sign=4087f409f4d3572c66b794daba234f1f/e7cd7b899e510fb34572d477df33c895d0430ce2.jpg

[@violetviolet888]

You never answered their reply to your question.

[@prazman]

What is shanwei? The thing that you expel by initially boiling the pork. Is it the gunk that comes out of the pork? I find that cooking pork, stinks up my kitchen. Would this step make it less smelly?

[@ChineseCookingDemystified]

It's one of those terms that defies translation. You could think of it as sort of the intrinsic 'gaminess' of raw meat - it's a spectrum... something like mutton would be very 'shanwei', pork would be less so, and a super fresh fish wouldn't be at all. Blanching raw meat first is a super common step in Chinese cooking - especially with braises, stocks, soups, and congees. I personally don't have too much of a problem with the smell of pork so I couldn't tell ya if it'd help on that front, but at the very least the 'blanch first' technique helps cut out/down on skimming the proteins later.

[@stephanieli7519]

You can try adding alcohol, giner and leek to get rid of the stinkiness. :)

[@elsjeterahadi2093]

Hi Sir.. Is it the same if want to make chicken porridge? 🙏

[@violetviolet888]

Yes.

[@JJ-rf7dg]

I would buy that

[@reighngold]

Can you please make salted fish and chicken fried rice?

[@c.h.1073]

Damn, how do you know about amylopectin etc? Are you a chemist? What's the 'shan wei' you mentioned during blanching? Lastly, that pot at the end is gorgeous.

[@ChineseCookingDemystified]

Haha mostly just reading stuff. McGee's "On Food and Cooking" is one of my favorite books of all time, and I always love Kenji/Alton Brown/etc. I obviously don't have their level of expertise, but if there's something I happen to know I figure it doesn't hurt the instruction :) Shanwei is a term that defies translation, it refers to the sort of 'raw bloody gaminess' of red meat. Obviously pork isn't exactly 'gamey', but Chinese cooks think of 'shanwei' as sort of a spectrum... mutton is *very* shanwei, pork less so; duck is a bit shanwei, chicken not very at all. It gets confusing, it also depends how they're raised and all. To get rid of the shanwei, usually it involves some sort of combination of blanching, marinating, and using alcohol and/or ginger. To answer the question from the Egg Foo Young vid, baking soda makes for snappier, crisper shrimp. Unfortunately I'm not really sure what's going on chemically there (I think the raise in pH speeds up the Maillard reaction?), but it's one of those techniques that's used quite a bit in both Chinese and Western cooking. We're super spoiled and get our shrimp alive from our local market (so they're crisp enough as is), but if you gotta use previously frozen shrimp (as most American supermarkets have), then the baking soda marinade can really help mimic the texture that you'd get from fresh shrimp. And yeah! There's a workshop in Chaozou that does some really nice plates/pots and such, if you happen to be China-based I could shoot you the Taobao link!

[@c.h.1073]

Very cool, thanks for all the info!. Man, I tried this recipe (with a few alterations per my taste) and it was sooo good, thank you! Unfortunately I'm not in China but if they have an international/online store let me know =)

[@violetviolet888]

@@ChineseCookingDemystified "On Food and Cooking" is a must have reference for a permanent personal library reference for any serious cook/chef.

[@tlee3838]

Use oatmeal instead of white rice to make the congee. It's healthier and a lot quicker. (20 minutes). I eat it every day.

[@lymn2002]

Ginger is golden here , especially to counter the pork smell

[@leobball2214]

So we've had these grocery-bought century eggs in the refrigerator for about 2 months now, we don't like them so much because of the gooey yolk which is not what we're used to from the restos. Used them in my first attempt at congee following your recipe; turned out fantastic on a rainy afternoon. Thank you, this is a great-great channel! I hope I get to eventually find out why the narrator is a guy and the vids end with a girl.

[@violetviolet888]

Because they're a couple. He speaks English more clearly, she does much of the research. Whoever does the cooking lets the other eat. Whoever is eating at the end is on camera with summary.

[@asparaspes]

No ginger?

[@CinamonChina]

pork + msg +salt ok I am gonna try

[@ChineseCookingDemystified]

Yeah the century eggs add a nice richness too, and if you use the right technique the congee itself is super creamy from the starch. This one *is* pretty tasty haha

[@elitejackson05]

Can you do hot and sour soup?

[@ChineseCookingDemystified]

Yeah we've been mulling over doing that one - always nice to do a dish that people are familiar with. Thing is, while it's a legit Sichuanese dish, it's not very common in China and we've never actually eaten it before :). So we'll need to wait to try it first... we'll see if our Sichuan friend can make it for us sometime :). Alternatively, tentatively next year we're planning on a Guizhou-style spicy and sour soup, but for that we'll need to show you guys how to ferment some tomatoes (needs to be fermented at least 60 days)... but damn that soup is awesome, one of my favorite dishes in China.

[@gordafea1839]

Chinese Cooking Demystified can you make fish balls?

[@eangthaingov9923]

hello, there are people with different tastes depending on age & experience which usually related to war survivors if you are talking about congee. in the war camps congee was served with plenty of water & little rice. there is a rich congee & a poor congee. thank you very mazu, ETN...

[@ghlscitel6714]

I found century eggs in our local chinese store. Last weekend I made this recipe. I took a bit more rice (2/3 cup) with 10 cups water and used ribs bones where I cut out the meat between the bones for a steamed rib dim sum dish, another recipe of your's (kzbin.info/www/bejne/iJasqnV6aK6lbpo). Without the bones the dish is much more convenient as for me because you dont chew on bones. The result was very successful. My wife being very suspicious was finally impressed by both, the congee and the black bean ribs. Greetings from Germany.

[@anjulie7531]

that's a scapula, not a pelvic bone... but when it comes to making soup stock any bone parts would do.

[@ChineseCookingDemystified]

Yeah I left a comment below with the correction. The written recipe should also say scapula :)

[@joec.743]

can you do a tarot root cake? the one with the Chinese sausage

[@stephanieli7519]

May try to do one before Chinese New Year since it's very festive. :)

[@joec.743]

Thank you! yummmmmm

[@karaoke723]

I heard in restaurants. 1 can of Chicken Broth is very expensive.

[@violetviolet888]

A restaurant would make their own broth from cooking their own chicken.

[@prembhatiya3201]

Am searchingfor this black egg but I didn't get in India

[@ahjgbhlahgaohgl]

My basic rice cooker makes good cangee because it actually boils things. Lol

[@gianghuynh9570]

Use a whisk if your congee isn’t creamy. Just whip it up.

[@AllanAbakumoff]

Loveeee century egg. Awesome recipe should check out my version :)

[@jorgeyipzhong5199]

Highly recommend rib bones

[@lisbonliv]

1/2 tsp salt 1 tsp msg 1/2 tsp white pepper powder

[@steviet5935]

I thought I was listening to Richard Drefuss

[@ryancyberheart3541]

no ginger? alright gotta try this

[@Vasharan]

Add the ginger. It really cuts down on the smell and gaminess of the pork. I use about 1/2-3/4 inch ginger root per pot of congee.

[@koruki]

Whoever named these eggs century egg should go on foodcrimes trial lol.

[@salehnugroho1361]

1 rice : 20 water

[@michelhv]

That's a shoulder bone, not a hip bone. It's the scapula.

[@Devotchka161]

Currently doing a water fast and this is my food porn...

[@ChineseCookingDemystified]

I still would like to try fasting, but whenever I even skip a meal it feels like my stomach's going to eat itself lol. How long's the fast?

[@Devotchka161]

@@ChineseCookingDemystified haha, well there's a mental aspect to it.. you just have to be strong through it. Plain tea helps, you must drink lots of water, and I'm taking some vitamins too. I hope to make it to 15 days (I have some fat to burn off) also it heals your body through a process called autophagy.

[@BaTanGubat]

That's not a hip bone that's the shoulder bone

[@karaoke723]

0:43 I chose not to use salt to marinate the raw rice because I found it makes me really so thirsty.

[@karaoke723]

3:08 same with Chicken powder too. 3:12 but white pepper powder makes it more delicious.

[@karaoke723]

1:29 10 cups of boiling water in total is ok. But to make it more tastier. You have to use 1 can of chicken broth into 9 cups of boiling water. Or you can also use 10 cups of boiling water to boil the chicken bones for 1 hour to make the chicken stock first.

[@songwaikit8718]

Is your wife cantonese? I realise you cook a lot of cantonese dishes

[@ChineseCookingDemystified]

Yep, grew up in Guangzhou, her parents live in Zhaoqing now :) While we try to have a diversity of stuff here, Cantonese is our bread and butter.

[@songwaikit8718]

Chinese Cooking Demystified cool... cantonese is one of the finest chinese cuisine... u r very lucky.... blessed belly. Haha

[@gordafea1839]

You don't need msg or boullion since you already get the flavor from the chuck of pork.

[@ChineseCookingDemystified]

You don't *need* it, but pork has more meatiness than umami. We like it here, skip it if you feel compelled! :)

[@TimCheong]

She is doing it how the Chinese Restaurant does it..... MSG is real common.

[@pratamaSVD]

Msg is needed.. In every single dish! 😋😋

[@krislove1167]

The MSG/Bullion(which contains MSG) actually hits the 6th tastebud - umami which cannot be achieved without it. If you feel uncomfortable with using them you can always substitute with dried seafood like shrimps/oysters/scallops which are naturally filled with msg.

[@violetviolet888]

Disagree. You do need it for better, more complex, enjoyable flavor.

[@erinhowett3630]

Are there any western foods that are considered "shocking" or "strange" in China?

[@alfredlbs715]

hmm.. maybe Mettbrötchen

[@erinhowett3630]

@@alfredlbs715 I had to look that up. Only the Germans. But I have to admit...I'm intrigued. Good pork from a good source. I think I'd do it.

[@Vasharan]

Broccoli cheese soup. I think I speak for many Asians when I say my first reaction to seeing (and smelling) it was, 'Yuck'. It's still my current reaction to it. re: Mettbroetchen, I don't think the Chinese would bat an eye. Pork brawn is fairly common, as are jellied pigs' hooves, etc. But boiling vegetables in melted fake cheese water? Get that abomination out of my sight!

[@songwaikit8718]

The soggy rice is very teochew style porridge... you just need more water. LOL

[@ChineseCookingDemystified]

Haha Teochew-style's got its place. Love the seafood congee they have. While a proper Teochew congee and a failed Cantonese congee have their similarities, the rice in the Teochew congee should still have a bit of integrity to it. We're biased, we do think the Cantonese version's a bit tastier in the end. But it's not the hill we're willing to die on ;)

[@songwaikit8718]

Haha... well growing up most of us find teochew congee weird and very bland, thankfully coupled a tons of salty dishes... now it's become an acquired taste but i still prefer cantonese porridge though... haha

[@rbsz6202]

Century whats? I just dumped in some fritos and it was supreme.

[@typhooonn]

why people think century egg smells bad ?

[@ChineseCookingDemystified]

Do people think it smells bad? That's bizarre to me. Raw century egg has a bit of ammonia kick, which I understand not everyone enjoys, but... yeah.

[@jorgeyipzhong5199]

I was so hype for the finish product and I hear msg and white pepper instead of ginger… man I got disappointed