The caption seems incorrect. Chef said to bring to boil and then turn it down to medium heat for 2 hours. Boiling at high for 2 hours will get your burnt rice stuck on the bottom.
Traditional method of JOOK preparation - My family’s heritage originates from the province of CANTON and so I this is a very familiar “comfort food dish” from my youth. And certainly do remember how much time and personal attention was devoted to the full preparation of this delicious soup. But because certain “proteins” were not always available or affordable the garnishes were sometimes very minimal. Normally my grandmother (Popo) would only add thinly sliced on the bias Green Onions, chopped Cilantro, julienne rehydrated Shiitake mushrooms, raw Peanuts cooked in the JOOK till tender and either rolled balls of minced Pork Hash or fresh balls of Fresh Fishcake. Just before eating the soup a dash of Sesame Oil and a splash of Soy Sauce to taste - Mix everything well and ENJOY !
If I'm not mistaken, he is saying the ratio of water to rice is 1 catty (kan) of water to 2 taels (leung) of rice. 1 catty is equal to 16 taels. So, the ratio of water to rice is 8:1 not 5:1. But, then it's all depends if you like a thicker porridge or not.
Danke Wolfgang for the LN Garden post. Having just got back from Guangzhou, I really appreciate that vid. The Restaurant and the Hotel just awesome. the garden with waterfall amazing! Envy your travels! Following.
Too complicated, just put anything you like, LN Garden is famous in Cantonese food, Congee is for the buffer, quick to fill your mouth, it is not their best, even street food hacker better than LN Garden
The caption seems incorrect. Chef said to bring to boil and then turn it down to medium heat for 2 hours. Boiling at high for 2 hours will get your burnt rice stuck on the bottom.
we love congee soup for days we feel sick. Thank you for the video, cannot wait to try this out.
2:37 so emotional, he is truly a chef when stand still and waiting for the boiling of the congee
thats the secret to a successful congee
Im sure it helps too when u know ur on camera. As soon as the camera stops rolling, cigarette breaks and card playing in the kitchen resume 😂
Traditional method of JOOK preparation - My family’s heritage originates from the province of CANTON and so I this is a very familiar “comfort food dish” from my youth. And certainly do remember how much time and personal attention was devoted to the full preparation of this delicious soup. But because certain “proteins” were not always available or affordable the garnishes were sometimes very minimal. Normally my grandmother (Popo) would only add thinly sliced on the bias Green Onions, chopped Cilantro, julienne rehydrated Shiitake mushrooms, raw Peanuts cooked in the JOOK till tender and either rolled balls of minced Pork Hash or fresh balls of Fresh Fishcake. Just before eating the soup a dash of Sesame Oil and a splash of Soy Sauce to taste - Mix everything well and ENJOY !
That looks delicious. Why must I watch food videos in the wee hours of the morning?
If I'm not mistaken, he is saying the ratio of water to rice is 1 catty (kan) of water to 2 taels (leung) of rice. 1 catty is equal to 16 taels. So, the ratio of water to rice is 8:1 not 5:1. But, then it's all depends if you like a thicker porridge or not.
yea i was about to say. also it was roast goose not duck, shredded pork not minced pork.
Enuf Ots thank you. I got confused from the subtitles. I ate porridge Cantonese. It had rice milk taste.
That looks soooo delicious, and healthy. Will l definitely try this.
Danke Wolfgang for the LN Garden post. Having just got back from Guangzhou, I really appreciate that vid. The Restaurant and the Hotel just awesome. the garden with waterfall amazing!
Envy your travels!
Following.
That Looks Delicious
I must try this restaurant the next time I am in Guangzhou!
the chef said "1斤水, 2兩米" , 1'斤' = 16'兩', The ratio of rice and water should be 1:8
Klasse!!!
How about a full English translation, not the "what we think is important". Why film this and not share it in English?
Thank you for sharing, I really want to make this soon 😋 Chef, not only can you cook, you’ve too got a beautiful soul 🙏🏻
Someone that speaks cantonese finally!
But they have to have English subtitles as translation.
Yes, I love you too Chef!
Soldado De Dios
My favorite food but the food in hotel restaurants and regular restaurants are more expensive!
Is it rice 5 water 1
He just stood there for two hours.
yup
Dear i was gonna say that...
looks yummy!
WOW AMAZING INCREDIBLE! AGRADECER OS HECHO THANKS YOU FACT! ●BROWN FAMILY. DAPHNE COTTON 💜
Roast geese not duck! Fish maw not fish fillets! That's what the chef said!
You had homie stand there for 2 hours while the porridge was cooking? Not cool!
thx chef!!
The ratio is completely wrong, more like a 10:1 ratio is more like it.
@viper Pretty obvious you never cooked congee.
@viper You only burn congee you never cooked congee.
Wolfgang
Too complicated, just put anything you like, LN Garden is famous in Cantonese food, Congee is for the buffer, quick to fill your mouth, it is not their best, even street food hacker better than LN Garden