Chinese Congee | VEGAN JOOK RICE PORRIDGE 米粥

[@YEUNGMANCOOKING]

LAY HO MA everyone! Have you ever had congee (jook) before? Comment below!

[@1000wastedwords]

No, but I've really been wanting to try it. It looks very comforting. Can't wait to try this!

[@garya3056]

Not yet, Wil! I’ve been mostly a professional congee eater. 🤗. But now....

[@gammayin3245]

Lay Ho Ma! Congee looks very much like risotto . . . I tried risotto back when I was eating dairy and such and enjoyed it at the time. Now vegan 3+ years; have not tried congee and your video looks so good I'll try it and some other recipes before your book arrives. Am heading for the Asian grocery today (gotta make that chili oil, too) and I'll stock up on some Asian ingredients. Thanks for your channel - you inspire me to cook!

[@merrilybeck872]

I was traveling in China in 2000 with a tour group and staying at large hotels. Breakfast everywhere was a huge American style buffet AND a pot of congee - also an array of amazing dumplings... most of the tour group ate American - I, daily (for 3 weeks) reveled in my delicious Chinese breakfast! love your additions!

[@mbakcie85]

jook in cantonese means congee😀

[@Hphimphimphim]

My sister is vegan and she’s sick and usually my family makes chicken congee when someone is sick, but since she’s vegan I gotta make her this. Thank you for this recipe

[@YEUNGMANCOOKING]

You’re welcome I hope she gets well soon ☺️

[@cc7518]

I kept giggling when u say "stir"

[@YEUNGMANCOOKING]

😅

[@sleepylari3777]

Same 😂 on the 3rd time I just said 'Stir" with him

[@swornima7809]

Yup ✔️ the highlight

[@shivanithakkar5825]

Your voice is amazing! The dish looks amazing and your chopping skills are the best 😊

[@YEUNGMANCOOKING]

👨🏻‍🍳🔪🙌🏻❤️🎥

[@swetha8815]

Surprised to hear the word „congee“. I am a South Indian from the state of Tamilnadu and we call porridge 🥣 as „kanjee“. Kanjee is any starchy porridge made from rice or millets. And we season it with salt or sugar and sometimes both. If it is a salted kanjee a dash of buttermilk is added and if it’s a sugary one we simply add milk. We don’t add any veggies though. But lately there is a craze of consuming sweet kanjee with fruits just like having oats porridge or cereal. I wonder what other words we have in common. 😀

[@YEUNGMANCOOKING]

Very interesting! I’ve never tried it sweet before, closest thing would be oatmeal. When I have congee its always savoury but sometimes Chinese peeps have it plain

[@swetha8815]

Wil Yeung - Cook With Confidence I never knew most of the Chinese recipes could be made vegan until I found your channel. I love all the recipes and plan to try it with confidence 🙂 You are doing a great job 👍🏼

[@lauralencom]

made this last night, it was delicious and yes, so comforting for a rainy autumn evening in the UK, thanks for this super easy to follow recipe!

[@YEUNGMANCOOKING]

Love it 🥳 great vibes from Canada 🇨🇦

[@sandrabekas9809]

I love congee. Absolute favorite food when I'm feeling unwell. Never thought of adding sesame oil. I'm going to try this! Thank you.

[@YEUNGMANCOOKING]

you're welcome! glad to have you here :D

[@tobyg9096]

I'm so excited to make this tomorrow morning. I teach English on line to Chinese kids and congee is a vocabulary word for my class I will use it as a prop.

[@nanishep]

I am suffering with a throat infection and wanted something gentle to eat. Where has this been all my life. It was amazing!! I will be making this a lot.

[@YEUNGMANCOOKING]

Lol congee is what Chinese people eat when sick. It’s somewhat random but tradition I suppose 👨🏻‍🍳❤️ get well soon!

[@mils2024a]

We got the first snowfall of winter today. This recipe is the perfect comfort dish for a cold winter day. Thanks!

[@YEUNGMANCOOKING]

Keep warm 🤗

[@ninjaturtles12121]

yaay!!! ive never had congee always dreamed of eating it but could never find a vegan one! what rice did u use??

[@YEUNGMANCOOKING]

nice!! I used jasmine rice in this episode

[@happyfreeky]

Congee’s been my favorite breakfast for over 20 years. Love this mushroom version.

[@YEUNGMANCOOKING]

It’s such a humble but delicious dish ☺️

[@nealieanderson512]

My husband loves jook.....grew up with it and I make it a lot....especially when it’s chilly out.

[@YEUNGMANCOOKING]

nice!!

[@ItsTreen]

This looks amazing!! My kids and I just moved in the Chinatown area of Las Vegas and I can't wait to sample from all the amazing restaurants in my neighborhood! 💞😍

[@YEUNGMANCOOKING]

Nice!!! I miss the weather in Vegas 😅😅😅

[@lovesmuddpuddles]

I don't know if it's because I really love rice, or because I'm super stressed and needed a break, but the voice on this video talking about making congee, was as good as, maybe better than listening to the headspace app! LOL 😁 Maybe instead of paying for head space I'll just put this video on a loop.... ha ha ha 😂 😆 🤣 😄

[@renae0007]

I have only had this dish once but I remembered so vividly. Thanks- I will make with my favorite toppings

[@lh3838]

Nice one Wil! Your method of slowly adding 2 cups of water each time is an interesting technique which I've never seen or heard of - I've only ever been taught to have all the necessary water in at the beginning and boil until the desired consistency. Is this method a regional thing? Also, love the mention of the phone joke! I totally forgot about that phrase - my mum use to say it all the time!

[@YEUNGMANCOOKING]

Nice!! LOL totally an Asian joke... Well spotted! You're absolutely right. In fact, my folks just start the pot with all the water and the rice also - I think perhaps this is just something I do personally lol? There actually is a reason to my madness. I'm lending the concept of making risotto - you add stock or white wine a little bit at a time as the rice absorbs the liquid. I find that there's a better opportunity to break up the rice better when there is less liquid in the pot, as well with the constant stirring. Thanks for tuning in :)

[@lh3838]

@@YEUNGMANCOOKING That's actually pretty clever and makes a lot of sense - I'm going to give this a try for sure! Thanks!

[@mimizu2007]

Loved the telephone story. Thanks for sharing!

[@thankyouthankyou1172]

thank you so much for the detailed instructions and the detailed ingredients in your description

[@YEUNGMANCOOKING]

You’re welcome ☺️ hope you’ll love it!

[@reachtrita]

Beautiful dish and excellent chopping skills!

[@YEUNGMANCOOKING]

thank you!

[@eg1197]

Was so excited to see the vegan version of jook!! Thank you!! My mother use to cook it with rice, ginger, dried scallop and chicken. And simmer them for few hour. Will try your version, will have to use shiitake or enoki mushroom. They don't carried the mushroom you used. So excited, haven't had jook in awhile. 😭

[@YEUNGMANCOOKING]

nice!! yaasss I love it with enoki mmmmm!

[@jacklynland3109]

My Shanghainese roommate in college made this for breakfast with the rice cooker. I loved having it, only I would only eat it with soy sauce. She would add egg and other meats. I have been wondering what she made for breakfast. I called it rice porridge because it reminded me of a Chinese version of Italian polenta.

[@GoldcoastSurfCam]

Looks extremely delicious. Thank you for sharing.

[@zhinthee9112]

Stir stir stir... Owhhhhh ur voice is so deep

[@YEUNGMANCOOKING]

😅

[@jacklynland3109]

Now I know exactly what it was! I was right! She did call it Jook! Thank you!

[@janty962]

Love it! Its simple and easy to make

[@brandieboyd2312]

This congee/ Jook looks pleasantly pleasing. I'm not to big on the congee with meat and I have been looking for a new way to cook it for a while💚

[@YEUNGMANCOOKING]

Awesome!! Thank you!! Hope you like the recipe 👨🏻‍🍳

[@brandieboyd2312]

Thank you. It will be enjoyed

[@saraswatiyadav3764]

In Kerala, state of India its called Kanni. They ferment the cooked rice in an earthen pot and serve it in the morning with freshly ground coconut chutney. Reminded of the kanni we enjoyed in our childhood.

[@RC-ib4vh]

New to your channel, is there a video where you link brands of soy sauce you recommend along with other ingredients you use?? Not all soy sauces are equally made.. I live in a big city and am willing to go to the Chinese market! Thanks in advance! 💓 happy to have found your channel! 🙌🏼🙌🏼

[@joyfullrecipesjoyfullrecip6009]

It seems very delicious.....I'm going to prepare it. Just two question for you: 1) The water you add in different passages is cold, room temperature or warm? 2) Do you always use basmati rice or can you prepare it with other type of rice? Thanks for sharing this recipe!

[@YEUNGMANCOOKING]

hey Claudia! great questions!! I'd recommend adding warm or hot water. I'm using jasmine rice in this episode. I've actually never tried using any other rice. I think basmati should work!

[@joyfullrecipesjoyfullrecip6009]

Grazie/Thank you! Will try it! @@YEUNGMANCOOKING

[@azotemia34]

No BS vegan cooking! Haha instantly subscribed when I saw that

[@YEUNGMANCOOKING]

Welcome 🙌🏻🥳

[@learysewingembroidery]

Thanks for this recipe,will! The Thai restaurant that we used to go has Jook but they put chicken stock. I’m excited that you shared this recipe with us. I’m going to make it. I will actually cook the ginger together with the rice and mushroom too to give nice flavor. Again thank you I will try it. My children are excited too! Go vegan! By the way the Nutella recipe you shared was amazing. We eat them with my GF pancakes 🥞

[@YEUNGMANCOOKING]

You're very welcome! Mmmm, that's a great idea to cook the ginger along with the rice. That'll infuse the flavour well. Thanks for tuning in and reporting back :D

[@learysewingembroidery]

You’re welcome! With this channel and your dedication bring more people in eating plant based food. And be healthy. 🙏🏼

[@99thmonkeyresonance66]

Thank you so much for sharing this recipe! An elderly Chinese woman, (who owned a small restraunt, closest to the entrance of my local mall) used to eat this and would make this, ahead of time and in a batch- JUST to give me a container of it when I went to the restaurant every Wednesday. She has since returned to one of the bigger Cities, (I can't remember the name) for a family member who wasn't doing well. I can only pray, whoever she went to see- is alive, doing well and is in good health now. She still hasn't returned to America, but her husband is still here running the restaurant. (I went to order yesterday to check just to see if she was back here.😭 BUT- I realize, acknowledge & admit, that I- CANT "be selfish". She has family matters, to attend to, even tho I miss her, a lot!🤧) She is such a sweet, kind and wonderful woman. I hope she can return here, that is, IF- she chooses to, of course.

[@nerdydancer900]

can't wait to make this! I want to use brown rice and cook it in vegan dashi istead of water :) finish with cilantro, sesame oil, chili crisp, and black vinegar

[@YEUNGMANCOOKING]

That sounds amazing 🙌🏻👨🏻‍🍳❤️

[@merrilybeck872]

ooooh! love that black vinegar - will make a tasty addition wondering if the brown rice will cook up anything like white rice?

[@kasst111]

You've got an amazing voice:) Niesamowity, hipnotyzujący głos:)

[@YEUNGMANCOOKING]

LOL much appreciated :P

[@yashviparikh319]

At times you kind of sound like Batman and I love it

[@YEUNGMANCOOKING]

Haha 😆

[@jeanneamato8278]

I’ve heard of congee many times but didn’t know what it was. Kind of like Italian risotto. Putting it in my recipe book.

[@YEUNGMANCOOKING]

You’re right! It’s kinda like porridge risotto maybe? 😅

[@evileyelash8094]

What a gorgeous dish! Thank you for sharing :)

[@YEUNGMANCOOKING]

🙌🏻

[@Cristina-mc2sc]

Hi Will, I'm looking at this recipe and I don't know what the difference is between just boiling it normally and adding water slowly if you add the same amount of water. Help? Thanks!

[@YEUNGMANCOOKING]

Great question! I think maybe personal preference. I find that I’m able to break down the rice more if I cook it sort of like risotto oppose to just boiling right from the start. Tho I think congee is one of those recipes where there will be a million different variations? 😅

[@Cristina-mc2sc]

@@YEUNGMANCOOKING Got it! thanks for replying!

[@kidzvrevo4390]

Omg. I likevand subscribe directly. I m waiting vegan congee and will try soon.

[@YEUNGMANCOOKING]

welcome! glad to have you here! mmmm congee :D stay tuned for more!

[@TheDiscountVegan]

You make that looks soo fancy! You also make me realize I need to get better knife skills LOL

[@YEUNGMANCOOKING]

haha!

[@jessicabriseno4151]

Can you make an instant pot version of this? This looks amazing.

[@YEUNGMANCOOKING]

I don’t have an instant pot ☹️☹️☹️

[@jessicabriseno4151]

@@YEUNGMANCOOKING ... Highly recommend. New book idea? For the confidence! :)

[@raniayacoub1770]

That looks Gud!

[@neoj493]

There is a trick I learned from my mom, instead of keep adding water and stirring, I add some oat to get the silky-smooth texture, it does save me tons of time ;)

[@YEUNGMANCOOKING]

Interesting 🙌🏻

[@np0605]

Chinese food veganized. Love it

[@normawingo5116]

I’d put your chili oil on ice cream, it’s addictive, it’s so good.

[@YEUNGMANCOOKING]

😆

[@katyarmyphantomhive1745]

Can I use veggie stock to cook it? 😘

[@YEUNGMANCOOKING]

Definitely! I think traditionally it’s just water and Chinese people flavour it with what ever sauce, oil, and toppings but the best congee is the one that you want to eat and the best way to eat it is the way you want to eat it 😇

[@KannanRavindran93]

In south India, we make the same dish and the name is the same too. Pronounced more like "kanji". Now I know how similar the recipe is too.

[@KannanRavindran93]

Oh and btw that's traditionally vegan too :)

[@YEUNGMANCOOKING]

Oh very cool!

[@seraphinelouis1111]

My local adds gingko. So good.

[@isaacscott1063]

Does this dish reheat well

[@YEUNGMANCOOKING]

It does! You will have to add some water to it however 😊

[@aidanwarren4980]

This is very different from the last recipe for congee I saw. That had the rice in a big pot of boiling water, but the technique for this is a lot more like a risotto. I wonder if that’s a regional variation.

[@YEUNGMANCOOKING]

Lol hmm I think it may just be my own weird way of making it 😅?

[@andrewpk2001]

Found it! Yay!

[@patty-cf7jj]

Unless I miscounted, you used 9 cups of water total, not 7 as in your written recipe?

[@YEUNGMANCOOKING]

Daaaaang you’re right there are 9 cups water 🤦🏻‍♂️sorry for that! I’ve revised it!

[@channelnyaricky]

how long did you stir the rice in total from start to finish?

[@YEUNGMANCOOKING]

Too long 😅

[@everydaypaper]

I heart congee!

[@YEUNGMANCOOKING]

🥰🙌🏻🍲

[@celeryshrek3015]

CEO of stir

[@anuanu5662]

👍👍👍

[@1000wastedwords]

This not pre-soaked rice, correct?

[@YEUNGMANCOOKING]

not pre-soaked :)

[@1000wastedwords]

Thank you!

[@misterturkturkle]

What if youre human and cant eat vegan food? What can i substitute?

[@YEUNGMANCOOKING]

Non human food....? 🤔

[@misterturkturkle]

@@YEUNGMANCOOKING what like cat food?

[@elvansavkl7972]

I think this dish cooked much much longer in Chinise restaurants. because it is more creamy and there is little bid ore liquid .

[@MissPomegranate6]

That voiceover 😆

[@xehri108]

hahha bo gun jok!

[@YEUNGMANCOOKING]

Hehehe 😅

[@margaretheschmidt7062]

SOOO 👍

[@YEUNGMANCOOKING]

🙌🏻

[@shirleywong4333]

yummy with oats 2

[@krishnashah3941]

Honestly congee doesn’t look appealing at all... but all East Asians rave about it so I’m gonna have to try it!!

[@YEUNGMANCOOKING]

I know what you mean lol I hope you'll give it a try! Its a classic Chinese comfort dish :)

[@krishnashah3941]

@@YEUNGMANCOOKING Hopefully I'll get to make it this week! I always have basmati rice on hand which I think will be a good substitute for jasmine. If I wanted to keep it super simple, could I just add some soy sauce and sriracha? Also, should I store the congee plain, w/o the condiments? How long does it last in the fridge?

[@YEUNGMANCOOKING]

great questions! the toppings are really up to your taste, there really is no right or wrong :) you can store the congee in the fridge either with or without the condiments, but note that leftover congee will be really goopy because a lot of the water will be absorbed. Simply, add some water and stir when re-heating :) good luck have fun!

[@krishnashah3941]

@@YEUNGMANCOOKING Thank you!

[@CyberMachine]

The rice cookers from China has a congee setting so you don't have to sit around anymore.

[@YEUNGMANCOOKING]

Ah that would be life 🙌🏻

[@Pacifica1]

Crave this😁

[@anirudhhariharan5985]

Kanjee.. a Tamil recipe 😀

[@justemily4000]

why not use the rice cooker to save all that time!

[@Udjeox]

I put rice and water in a slow cooker. No work.

[@YEUNGMANCOOKING]

Very true 😅

[@13Doses]

Why does he sound like Batman

[@YEUNGMANCOOKING]

🤦🏻‍♂️

[@silentbliss7666]

Chinese risotto...

[@YEUNGMANCOOKING]

Yaaasss 🙌🏻

[@Velocirarrptor]

You're supposed to taste it yourself....

[@YEUNGMANCOOKING]

Lol I have been in my newer episodes 😅

[@scsli]

This = pure sugar