Can't wait to make this! Thank you so much for sharing! I lived in Shenzhen for 5 years and loved the congee in Hong Kong! Especially the creamy texture!
Plz explain the purpose of putting oily raw rice in the freezer ? I don't Imagine How in the old days most family had freezer, this is an old recipe . Thx
Hi Sook, Raw rice absorbs water. When the temperature drops below freezing point in the freezer, the water inside the rice grain will start to turn into ice. Since the volume of ice is 9% larger than water, the whole rice will expand, and the structure of the rice grains will be affected. The effect of the expansion during freezing caused the rice grains to crack into pieces but still, hold in shape by the ice. Once the ice turns to water in the pot, the cracked rice grains will break into many small pieces, thus drastically shorten the time required to cook the porridge until silky and creamy. Many restaurants use this method to save time. In the old days when there was no freezer, the raw rice has to be cooked much longer time to achieve the same consistency. However, there is a small difference between these methods. The porridge that cooks by the freezing way looks like prepared by broken rice. As for the authentic slow-cooked method, you can still see the individual rice grain that opens up after prolonged simmering, which looks like mini popcorns. I still like to prepare the porridge by using the original method whenever I have time. As for the oil, I don't think that is of much importance. I will try not to add oil to the rice before keeping it in the freezer to find out if there is any difference. Thanks, KP Kwan
This is one of my favorite things to eat and your version looks iconic
Omg I love salted egg and century egg so much I add in one whole package of each AT LEAST. Thanks for sharing!
Can't wait to make this! Thank you so much for sharing! I lived in Shenzhen for 5 years and loved the congee in Hong Kong! Especially the creamy texture!
You are welcome. Hope you will enjoy the congee.
A very skillful & sincere Sifu in Chinese, Malaysian & Peranakan food. Able & willing teacher. A rare gem 👍
Thank you for your kind words, and wish you enjoy the porridge.
Very helpful and thank you for sharing.
I Love Cantonese porridge
Thank you and wish you will enjoy the Cantonese porridge.
Looks gorgeous
OMG, that looks amazing. I'm hungry now and I just finished eating...
Hmm! 😋 Having that now with preserved duck egg!
Bravo. Precise teaching. Thank u :p
You are welcome and hope you will enjoy it. Will definitely do my best in the future videos. 😊
Thank you very much Mr. Kwan
You are welcome :)
very good because I already do try your way how to cook well porridge
Thank you. Happy to know you like this Cantonese porridge recipe.
nice
I make mine with broken rice and it works well.
Glad to know that you like the porridge.
Plz explain the purpose of putting oily raw rice in the freezer ? I don't Imagine How in the old days most family had freezer, this is an old recipe . Thx
Hi Sook,
Raw rice absorbs water. When the temperature drops below freezing point in the freezer, the water inside the rice grain will start to turn into ice. Since the volume of ice is 9% larger than water, the whole rice will expand, and the structure of the rice grains will be affected.
The effect of the expansion during freezing caused the rice grains to crack into pieces but still, hold in shape by the ice.
Once the ice turns to water in the pot, the cracked rice grains will break into many small pieces, thus drastically shorten the time required to cook the porridge until silky and creamy. Many restaurants use this method to save time.
In the old days when there was no freezer, the raw rice has to be cooked much longer time to achieve the same consistency.
However, there is a small difference between these methods. The porridge that cooks by the freezing way looks like prepared by broken rice. As for the authentic slow-cooked method, you can still see the individual rice grain that opens up after prolonged simmering, which looks like mini popcorns.
I still like to prepare the porridge by using the original method whenever I have time.
As for the oil, I don't think that is of much importance. I will try not to add oil to the rice before keeping it in the freezer to find out if there is any difference.
Thanks,
KP Kwan
I belive the oil keeps the rice separated swhile in the freezer. No oil you get a block of frozen rice.
@@keithfreitas2983 Did you read the response posted by the person who made the video?
thank you so much sifu
lucytina lim Thanks for your comment. I just try to offer all that I can without reservation. Glad that you like it.
Thumb down for the music which suddenly become very loud.
Totally agreed. I have not add any background music for my newer videos anymore . 😊
👍
Spinach veg. Is best suited for porridge.
love ittt
Han Doko Glad to hear you like the Cantonese porridge. Hope you will enjoy it.
Every single video I click on has an add for shapemint.