jook

Learn how to make silky smooth Asian rice porridge (Congee). It can be done on the stove, rice cooker or Instant Pot.

How to Make Basic Asian Rice Porridge (Congee)

Jasmine rice (about 200 gr)

Water rice

Salt

For very thick porridge: Rice to liquid ratio is 1:7

For thick porridge: Rice to liquid ratio is 1:8

For medium-thick porridge: Rice to liquid ratio is 1:9 (I like to use this ratio)

For medium-thin congee: Rice to liquid ratio is 1:10

Rice to Liquid ratio:

Just briefly rinse the rice for any impurities. You may not even need to do so because some brands have prewashed the rice Place the rice and water in a medium-large pot.&nbsp;

Prepare the rice:

Bring the water/stock to a boil and then lower the heat and add the rice. Bring it back to a boil and then lower the heat to medium to let it gently simmer for about 25-30 minutes, stirring every now and then to prevent the rice catching at the bottom of the pot. The rice grains will slowly release more starch and get smoother and creamier starting at about 20 minutes or so

If you are adding meat like chicken, beef, pork,&nbsp; fish, add only after the porridge has thickened. Add them in at this point and stir until they are cooked through. Season with salt to your taste and serve immediately while the porridge is hot

The longer the porridge sits, the thicker it will get. You can always thin it out by adding more water or stock

Cooking congee on the stove:

Place 1 cup of rice with the amount of water ratio you choose to use. 9 cups is a good one to start if it's your first time making it in instant pot. Less liquid is lost when you cook in Instant pot, so 9 cups of liquid is almost equivalent to 10 cups of liquid cooking on the stove

Press pressure cook and set to high pressure. Set timer to 30 minutes. When it's done cooking, release pressure naturally, which may take about 10-15 minutes

If the porridge is too thick, you can always think it out by adding more water or stock. If you want to add protein like meat or fish, turn on the saute mode and bring it to a boil and then add in the meat and cook until they are cooked through. Season with salt to your taste

Cooking congee with Instant Pot Pressure Cooker:

Add rice and liquid to the rice cooker. I recommend starting with 9 cups of liquid. This sometimes also depends on your rice cooker, so you may need to experiment. Close the lid and if your rice cooker has porridge setting, use that. If not just press cook and cook for one cycle. When it&#x27;s done, open up and see if it has thickened to the consistency you like. If it&#x27;s still watery, cook for another cycle. If it&#x27;s too thick, you can always add more liquid and stir. It should thin out to the consistency you prefer. Season with salt to your taste

Cooking congee with rice cooker:

Place 1 cup of briefly washed rice or whatever quantity you want in a freezer-friendly bag and let it freeze for at least 6 hours (12 hours if you have the time). You can freeze several bags for future use too. Frozen rice be kept in the fridge for up to 3 months

When ready to cook, place water or stock in a medium-large pot and with the amount of water ratio you like. I use 9 cups and bring to a boil and then add the frozen rice grains (without thawing). Bring it back to a boil and lower the heat to low-medium. let it simmer for 20 minutes over medium heat until thickened to the consistency you like. Stir every now and then to prevent the rice from catching at the bottom and burn

If you are adding meat like chicken, beef, pork,  fish, add only after the porridge has thickened. Add them in at this point and stir until they are cooked through. Season with salt to your taste and serve immediately while the porridge is hot

Frozen rice congee:

https://content.jwplatform.com/videos/RKdSTtI4.mp4

Learn how to make silky smooth rice congee on the stove, with rice cooker, or Instant Pot Pressure Cooker

How To Make Basic Asian Rice Porridge (Congee)

A comforting mushroom rice porridge that&#x27;s perfect for cold &amp; flu season or a simple weeknight meal. Pan fried mushrooms, spicy soy sauce, and creamy soft-cooked rice.   Instantly feel better with this mushroom rice porridge!

Comforting Mushroom Rice Porridge

jasmine rice

filtered water

oz mushrooms (sliced 1/2 inch thick)

red onion (slicked 1/4 inch thick)

green onions (chopped)

cilantro (chopped)

Korean red pepper flakes

soy sauce

sesame oil

rice wine vinegar

sesame seeds

Rinse the rice until the water runs clear, about 3 or 4 times. Put the rice in a large pot with 7 cups of filtered water or broth. Cover and bring to a boil.  Once it starts to boil, reduce the heat and simmer for an hour while stirring occasionally.  The rice should be fully cooked and broken down. The consistency should be thick and creamy.

While the rice is cooking, heat a pan over medium-high heat and add a generous amount of oil.  Once the pan is hot, add the mushrooms as a single layer and leave them alone for about 3 - 4 minutes until they are seared golden brown.  Flip them and sear the other side for another 3 - 4 minutes.  Remove from the pan and set aside.

Add sliced red onions to the pan and sear over medium high heat until the edges get brown and crispy.  About 3 - 4 minutes.  Remove from the pan and set aside with the mushrooms.

Add all the ingredients for the sauce to a small bowl and set aside.

Serve rice porridge with the mushrooms, red onions, chopped green onions and cilantro. Finish with 1 - 2 Tablespoons of sauce on top.

This recipe uses vegetable broth. You can substitute it with chicken broth, seafood broth, or any other broth of your liking. I typically prefer a

Basic Congee (Jook, 粥, Chinese Rice Porrdige)

shrimp

scallops

safflower oil oil

ginger

garlic (minced)

mushrooms

vegetable broth

water

salt

scallions

shallots

dough sticks (油條/油炸鬼)

chili oil

Rinse the dried shrimp and dried scallops with water. Then, place them in a bowl and soak with 2/3 cup of water for 30 minutes. The shrimp and scallops should have plumped up a little. You can drain the water once you’re done soaking or save it. I usually save the water and use it to cook the porridge.

Rinse the rice once and drain the water.

Heat the oil in a pot over medium-high heat. Add the minced ginger and garlic and cook for 30 seconds, until they start to become fragrant. Add the rehydrated shrimp and scallops to the pot. Use the tip of a wooden spoon or spatula to break the scallops apart. This does not need to be too precise. Add the mushrooms and rice, and sauté for another minute.

Carefully pour the broth and water into the pot. Sprinkle in the salt and stir. Bring the broth to a boil, uncovered. Then, turn the heat to low and cover the pot. I usually transfer the pot to a smaller burner so the congee cooks at very low heat. Let the congee simmer for about an hour, stirring occasionally.

After an hour, check the congee to see if the consistency is to your liking. I like to leave the pot uncovered for 15 minutes so that the porridge cools and thickens. If you notice a small film form on the top of the congee, just stir everything before serving. Taste the congee and add more salt if necessary.

Serve the congee in bowls. Have sliced scallions, fried shallots, chili oil, and sliced fried dough sticks on the side for topping.

This is my chicken noodle soup for the soul. It’s Dak Jook, Dak meaning chicken and Jook meaning porridge and it’s my healing food.

Dak Jook

Whole Chicken

Cup white rice

carrot, finely diced

zucchini, finely diced

leek/ scallion, finely diced

garlic

tsp sesame oil

If stove cooking: 10 cups water

tsp kosher salt

Rinse the rice. Rub between the palms of your hand. Repeat another 6 times.

Soak the rinsed rice in cold water for 30 minutes. This process ensures that the individual granules are evenly plump, which cuts down cooking time and allows for even cooking.

Add the soaked rice, chicken, garlic, ginger and water to the pressure cooker / pot. If using a pressure cooker, cook for 15 minutes and let it rest for 5 minutes before releasing the steam. If stove cooking, make sure to whisk constantly to ensure that the rice does not burn on the bottom. Cook for approximately 30 minutes or until the chicken has cooked through properly.

Add the finely diced vegetables. Cook for another five minutes.

Turn the heat off and add the sesame oil for aroma. Enjoy!

https://www.youtube.com/watch?v=7_XHcst_frc&#038;ab_channel=Doobydobap

Chao Ga is classic Vietnamese comfort food ready in 20 minutes. Pressure cooked to perfection, this chicken rice porridge (chicken congee) is ready to warm up your soul.

Vietnamese Chicken Rice Porridge - Chao Ga

jasmine rice (or broken rice)

250 g rotisserie chicken (½ lb, or 1 chicken breast

tbsp fish sauce

tsp garlic

tsp ginger

½ tsp black pepper

chicken stock (1.25 L or 1.3 quarts)

crispy shallots

spring onion / green onion

Wash and strain the jasmine rice in water until it runs clear (around 2 - 3 times). Drain.

Add the chicken, fish sauce, soy sauce, garlic, ginger and black pepper.

Pour in the chicken stock.

Give everything a quick stir to make sure the rice is mixed through with the seasonings.

Pop your lid on your pressure cooker. Cook on high for 20 minutes, before allowing a natural steam release (around 10 minutes). Note: Carefully and slowly release any leftover steam; starchy dishes can cause the steam to splutter more than other pressure-cooked dishes.

Give the congee a final stir, before serving and topping with your favourite garnishes. Add more water here for a thinner consistency.

https://www.youtube.com/watch?v=UBp38QR-O1c

Chao Ga is classic Vietnamese comfort food ready in 20 minutes. Pressure cooked to perfection, this chicken rice porridge (chicken congee) is ready to warm up your soul.

This is truly a one pot winner, with only 5 minutes prep, before letting your pressure cooker or instant pot do the rest! Cook this up as a winter warmer or as a thoughtful gift for a sick friend or family member.

Chao Ga is Vietnamese style chicken rice porridge. It’s very similar to the Chinese version, which is also referred to as jook or chicken congee. The rice and chicken are complemented with light seasonings and a chicken broth base, for a simple yet tasty dish.

The thickness and consistency of chao ga can vary greatly from region to region and even household to household. It really comes down to personal preference. Our version today is thicker, more like a porridge than a soup, keeping you feeling nice and full.

RECIPE STEPS
00:00 - How to Make Chicken Congee
00:09 - Wash the rice
00:16 - Add all ingredients into instant pot
00:37 - Add lid, seal valve, then set pressure and time
00:57 - Release pressure naturally (10 minutes)
01:01 - Stir and serve

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Vietnamese Chicken Rice Porridge - Chao Ga [Fast Instant Pot Method]

This silky, savory basic Chinese congee recipe is perfect if you're feeling under the weather - AND makes the best comfort food!

Basic Congee Recipe - 粥

thumb size ginger, peeled and thinly sliced

white rice

chicken

Sesame oil

Fried tofu

Chili crisp

Chicken

Rinse the rice to move excess starch, drain well and transfer to a bowl. Fill the bowl with water until the rice is submerged and soak for 20 minutes. Then drain the uncooked rice again.

In a large pot, add the broth and bring to a boil. Add the rice, ginger and salt and stir. Lower the heat to a simmer, cover and cook for 1 hour. Add more water if the consistency is too thick.

Love the simplicity and the authentic results! My go to Congee recipe. The only one I’ll use.

This recipe uses glutinous rice and a combination of water with chicken broth. You may substitute with jasmine rice or other medium-grain white rice.

Congee Recipe (Chinese Rice Porridge)

glutinous rice ((see notes))

low-sodium broth ((chicken, beef, or vegetable))

Salt (to taste)

onions

Sesame oil and soy sauce (to garnish)

Transfer rice to a large bowl and fill with cold water. Soak for 1 hour then drain and rinse thoroughly.

Transfer the rice to a large pot. Fill with 12 cups of cooking liquid (water, chicken broth, veggie broth, beef broth, or some combination of each). Stir and bring to a boil over high heat. Once boiling, reduce heat to low and cover. Simmer gently, stirring every 10-20 minutes to prevent the rice from sticking to the bottom of your pot.

After approximately 60-90 minutes, uncover and allow the congee to cook for an additional 15 minutes or so. Season with salt, to taste, and decide if the consistency is to your liking. Add additional liquid to thin, or continue to cook, uncovered, until desired consistency is reached.

Serve congee in bowls garnished with fresh green onions, fresh ginger, sesame oil, and soy sauce, if desired.

This chicken congee is a comforting Cantonese classic that&#39;s super easy to make and often enjoyed for breakfast or when someone is under the weather. The chicken is well seasoned and tender and the congee is velvety smooth and lightly seasoned to entice an appetite even when you&#39;re lacking it. Top it with some green onions, cilantro, and chili oil for a kick. It&#39;s perfect for enjoying by itself or with a side of Chinese crullers and scallion pancakes!

Chicken Congee

chicken breast

½ inch knob of ginger (peeled and cut very thin strips or minced)

oyster sauce

Shaoxing rice wine

cornstarch

oil (any neutral cooking oil)

medium grain white rice (or short grain)

water (or unsalted chicken broth *see notes)

chicken bouillon powder

salt (or

green onion

Cilantro (roughly chopped)

Chinese chili oil

Youtiao ((Chinese crullers))

Marinate the chicken:In a bowl, mix together the thin strips of chicken breast, ginger, oyster sauce, shaoxing rice wine, and salt until well combined. Add the cornstarch and mix well. Finish by adding the oil and mix to combine. Set the chicken aside to marinate until needed.*If you want, you can even prepare the chicken ahead of time and allow it to marinate in the fridge overnight. Just take the chicken out of the fridge before you start cooking the congee to allow it to warm up at room temperature.*

Make the congee:Into a claypot of stainless steel pot, add the water (or stock) and bring it to a boil.

Meanwhile, wash and rinse the rice 2 to 3 times until the water is mostly clear. Drain well.

Once the water is at a boil, add the washed rice and oil. Give the rice a stir. Then cover the pot and bring to a boil.

When the pot returns to a boil, reduce the heat to medium or medium low to keep the congee at a constant simmer. Stir the rice, making sure to scrap the bottom of the pot to prevent the rice from sticking. Place the lid on the pot but keep it cracked. Let the congee cook for about 30 minutes until it&#39;s thick and the rice tender.*As the congee thickens, it may overflow, especially when the lid is on the pot. So keep the lid cracked and keep an eye on the pot. Also adjust the heat as needed*

Finish the congee:After 30 minutes, the congee should look visibly thicker. If needed, let it simmer for another 5 to 10 minutes. Give the congee a good stir, especially the bottom of the pot.

Then, add in the whites of the green onion and the marinated chicken. Immediately stir vigorously to separated the chicken. It&#39;s the easiest to do this using chopsticks. Next, season the congee with chicken bouillon powder and salt and let the congee simmer for another 2 to 3 minutes, until the chicken is cooked through.*At this point, taste and adjust the seasoning if needed. But be VERY careful! The congee will be super hot*

Portion the congee into serving bowls and top with green onion, cilantro, and some chili oil (if you want to add a kick), and optionally some Chinese crullers!

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