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Cantonese Food Recipes
South Africa
Registrace 1. 04. 2017
Welcome to our vibrant corner of the culinary world-your go-to destination for all things Cantonese cuisine! Join us on our journey as we unlock the secrets and share the wealth of knowledge behind the art of Cantonese cooking. This isn't just a channel; it's a community where the heart of Cantonese flavors comes to life.
On this culinary adventure, my mom and I will be your guides, unveiling treasured family recipes and kitchen tips passed down through generations. But that's not all - we're not afraid to take on new challenges. Watch us test and perfect unfamiliar recipes, ensuring they're not just delicious but also easy for you, our valued viewers, to recreate in your own kitchen.
On this culinary adventure, my mom and I will be your guides, unveiling treasured family recipes and kitchen tips passed down through generations. But that's not all - we're not afraid to take on new challenges. Watch us test and perfect unfamiliar recipes, ensuring they're not just delicious but also easy for you, our valued viewers, to recreate in your own kitchen.
How Chinese Chef Cooks Chicken Congee with Shiitake Mushroom and Dried Scallops
Join us in this culinary journey as Chef Andrew demonstrates how to create a comforting bowl of Chicken Congee infused with the rich flavors of Shiitake Mushrooms and Dried Scallops. This traditional Chinese dish is renowned for its nourishing qualities and delicate taste.
In this step-by-step tutorial, Chef Andrew shares her expertise, guiding you through the preparation process from start to finish. Learn the secrets of achieving the perfect congee texture and discover the unique umami depth that dried scallops and shiitake mushrooms bring to this beloved recipe.
Whether you're a congee enthusiast or new to Chinese cuisine, this video offers clear instructions and valuable tips to ensure your Chicken Congee with Shiitake Mushroom and Dried Scallops turns out just like it does in your favorite Chinese restaurant.
Don't forget to like, subscribe, and click the bell icon for more delicious recipes straight from Chef Andrew kitchen!
Here's a detailed recipe for Chicken Congee with Shiitake Mushroom and Dried Scallops:
Ingredients:
1 lb (about 450g) boneless, skinless chicken thighs or breast, cut into bite-sized pieces
2 cups white rice, washed and drained
1 tsp salt
Drizzle of olive oil
6-8 dried shiitake mushrooms
4-6 dried scallops
White pepper, to taste
Soy sauce, to taste
Chopped green onions, for garnish
Instructions:
Prepare Chicken:
Place the chicken pieces in a pot of boiling water. Let them boil for about 1-2 minutes to remove impurities. Remove chicken from water, rinse under cold water, and set aside.
Prepare Rice:
Wash the rice thoroughly under cold water until the water runs clear. Drain the rice well and transfer it to a large mixing bowl.
Add 1 tsp of salt and a drizzle of olive oil to the rice. Mix well and set aside.
Prepare Mushrooms and Scallops:
Place the dried shiitake mushrooms and dried scallops in separate bowls of water to rehydrate.
Once rehydrated (usually about 20-30 minutes for mushrooms and 30-40 minutes for scallops), slice the shiitake mushrooms and shred the scallops using your fingers.
Cooking Congee:
In a large pot, fill it halfway with water (about 8-10 cups depending on the desired consistency).
Bring the water to a boil over medium-high heat.
Add the washed rice, rehydrated shiitake mushrooms, shredded dried scallops, and the chicken pieces into the boiling water.
Stir well and reduce the heat to low to maintain a gentle simmer.
Simmering:
Let the congee simmer, uncovered, for about 45 minutes to 1 hour, stirring occasionally to prevent sticking at the bottom. The congee will gradually thicken as it cooks.
Shred Chicken:
After about 45 minutes, remove the chicken pieces from the congee using a slotted spoon or tongs.
Use two forks to shred the chicken meat into smaller pieces.
Season the shredded chicken with white pepper and a drizzle of soy sauce. Mix well to incorporate the flavors.
Finish Cooking:
Add the shredded chicken back into the pot of congee.
Taste the congee and adjust the seasoning if necessary (add more salt or soy sauce according to your preference).
Cover the pot with a lid and continue to simmer for an additional 15 minutes to allow the flavors to meld together.
Serve:
Ladle the hot chicken congee into bowls.
Garnish each bowl with chopped green onions.
Serve hot and enjoy this comforting and nutritious Chinese classic!
This recipe yields a deliciously hearty chicken congee with the umami richness of shiitake mushrooms and dried scallops, perfect for feeding a family or a gathering of friends. Adjust the seasoning and ingredients to suit your taste preferences and enjoy the warm, comforting flavors of homemade congee!
In this step-by-step tutorial, Chef Andrew shares her expertise, guiding you through the preparation process from start to finish. Learn the secrets of achieving the perfect congee texture and discover the unique umami depth that dried scallops and shiitake mushrooms bring to this beloved recipe.
Whether you're a congee enthusiast or new to Chinese cuisine, this video offers clear instructions and valuable tips to ensure your Chicken Congee with Shiitake Mushroom and Dried Scallops turns out just like it does in your favorite Chinese restaurant.
Don't forget to like, subscribe, and click the bell icon for more delicious recipes straight from Chef Andrew kitchen!
Here's a detailed recipe for Chicken Congee with Shiitake Mushroom and Dried Scallops:
Ingredients:
1 lb (about 450g) boneless, skinless chicken thighs or breast, cut into bite-sized pieces
2 cups white rice, washed and drained
1 tsp salt
Drizzle of olive oil
6-8 dried shiitake mushrooms
4-6 dried scallops
White pepper, to taste
Soy sauce, to taste
Chopped green onions, for garnish
Instructions:
Prepare Chicken:
Place the chicken pieces in a pot of boiling water. Let them boil for about 1-2 minutes to remove impurities. Remove chicken from water, rinse under cold water, and set aside.
Prepare Rice:
Wash the rice thoroughly under cold water until the water runs clear. Drain the rice well and transfer it to a large mixing bowl.
Add 1 tsp of salt and a drizzle of olive oil to the rice. Mix well and set aside.
Prepare Mushrooms and Scallops:
Place the dried shiitake mushrooms and dried scallops in separate bowls of water to rehydrate.
Once rehydrated (usually about 20-30 minutes for mushrooms and 30-40 minutes for scallops), slice the shiitake mushrooms and shred the scallops using your fingers.
Cooking Congee:
In a large pot, fill it halfway with water (about 8-10 cups depending on the desired consistency).
Bring the water to a boil over medium-high heat.
Add the washed rice, rehydrated shiitake mushrooms, shredded dried scallops, and the chicken pieces into the boiling water.
Stir well and reduce the heat to low to maintain a gentle simmer.
Simmering:
Let the congee simmer, uncovered, for about 45 minutes to 1 hour, stirring occasionally to prevent sticking at the bottom. The congee will gradually thicken as it cooks.
Shred Chicken:
After about 45 minutes, remove the chicken pieces from the congee using a slotted spoon or tongs.
Use two forks to shred the chicken meat into smaller pieces.
Season the shredded chicken with white pepper and a drizzle of soy sauce. Mix well to incorporate the flavors.
Finish Cooking:
Add the shredded chicken back into the pot of congee.
Taste the congee and adjust the seasoning if necessary (add more salt or soy sauce according to your preference).
Cover the pot with a lid and continue to simmer for an additional 15 minutes to allow the flavors to meld together.
Serve:
Ladle the hot chicken congee into bowls.
Garnish each bowl with chopped green onions.
Serve hot and enjoy this comforting and nutritious Chinese classic!
This recipe yields a deliciously hearty chicken congee with the umami richness of shiitake mushrooms and dried scallops, perfect for feeding a family or a gathering of friends. Adjust the seasoning and ingredients to suit your taste preferences and enjoy the warm, comforting flavors of homemade congee!
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To much grease
Wow!Chief another delicious recipe.Thank you for sharing this recipe,I will try it..
No seasoning the flour mixture .just corn starch?
Great video!
Yes, I like to have them
love it, one of my favorites; now I know the secret for the skin, I can never get it that crispy.
Cool
My middle name is fried chicken, and last name garlic... thank you for sharing; yes, get yourself a tripod so we can see many videos. I am going to try the garlic part, I already fry twice, and use the cornstarch method... but I like how you only fried 1st for so many minutes, let it rest then once again. Thank you for sharing and yes, get a tripod so your arms aren't tired. I need more of your video's sir. very well done.
Thank you 😁👍
New suscriber from Maryland. This recipe looks easy to prepare. Chicken looks absolutely delicious. I do not eat Fried Chicken unless I fix it at home. I have no desire to eat KFC, Popeye's, Royal Farms, Bojangle's, or any other. Especially after watching your video. Superb recipe. 👍🏽
Thank you 😁👍
hello could you make a video on how to make Chinese curry Sauce from scratch
Will do a curry stew
🔥🔥🔥
Thanks
could you hold the bowel a little closer to the camera. a good arm workout though. a real good recipe.
Thanks
I already cook your fried chicken,too much delicious and my kids really love it.Thumbs up Chief👍👍❤️❤️Thank you for sharing your delicious recipe to us.❤️❤️Everytime I cook fried chicken I immediately look at your video.
Glad to hear, thank you 😁👍👍👍
@@CantoneseFoodRecipes You are welcome Chief❤️❤️
What is Soya Paste? I see it comes in a bottle of "Char Siu Paste". Is it Char Siu Paste or is it another paste put into that container? Where can I find it?
Bean sauce
You forgot to tell us the name of each and everyone of the chicken pieces after you cut them.
Ok
This looks amazing
Thank you 😁👍👍👍
Where can bicarbonate soda be purchased, never mind I googled just to find out that it’s baking soda, I learned something new today 😂😂
Yea it's just baking soda
Wonder what bean sauce is, guess I’ll google it
Its grounded black beans
Yes would Eat that yummy❤❤
I like Dumbsticks too 🍗🤣0:00
Ok
Fresh garlic will burn, try using powder garlic
It will burn if it's not coated
This looks better than KFC thanks for sharing!
My pleasure 😁👍
@@CantoneseFoodRecipes I tried it today. I substituted some of the ingredients, no alcohol, but the crunch is great! Next time I'll add a little more salt, but I love this recipe!
he think he's quang tran...
Ok
wow it looks so good, I will try to dom it.
Awesome 😄👍
YOU ARE VERY DETAILED WHICH IS GOOD BUT IT IS ONLY MY LUNCH BREAK, YOU ARE THE BEST BUT NEXT TIME PLEASE BE FASTER
Ok
NOW I CAN HAVE MY OWN CRISPY CHICKEN CRACKLING BUSINESS
Cool
Your skin has detached from the meat. Should be intact together. Look OK.
Thanks
Subscribed , Liked & hit the bell !! Awesome video
Thank you 😁👍
Excellent 👍
Thank you 😁👍
Fantastic!!! Yes, l think you shouldn't use the metal spn. in the nonstick pan. Chef, isn't it the oil u used for the garlic fried thighs? How many times can you use this used oil?
2-3 times
Can’t wait to try. Ty for the recipe.😊
My pleasure 😁👍
Very Authentic,, thanks.
Thank you 😁👍
This is an amazing recipe. I’m definitely gonna try this soon
Awesome 😁👍
😮 Wow, that’s yummy 😋 ❤
Thank you 😁👍
😮 Wow, these are healthy chicken, they get corn 🌽 to eat 👏🏼🥰 very nice meat 😋
Thanks😁👍
Wow ❤❤❤
Thank you 😁👍
Hello. Would just love to say loving your channel. So meany recipes can not wait to try. ❤❤
Awesome thank you 😁👍
Truly my pleasure. Have not made this comment before but so well deserved. 💋💋
Ooooh yum yummm I love Chinese noodles gave you a thumbs up new subscriber can’t wait to make thanks for sharing blessings
My pleasure 😁👍
I bet they’d taste better if they marinaded for an hour.
Yip
Did he say garlic fried Cajun fries?
Ok
Don’t like your cámara so high ..put on the table so we can see it what are you doing
Ok
You spent too much video time on the deep frying of these ribs . I had to give a thumbs down because of this.
Yea I wanted to show the full frying time
❤❤❤❤❤❤❤❤
Thank you 😁👍
🌸 I can tell the chicken is proper organic free range & corn fed Because the chicken I purchase from local farmer His birds have same yellow present around skin etc Absolutely tasty when it’s corn fed and free range New sub 😊🇬🇧
Thank you 😁👍👍👍
I love watching all your recipes… You’re doing a great job❗️👍🏼 👏🏻💗
Much appreciated 😁👍👍👍
Sweetheart PLEASE DON'T FEED THOSE BONES TO YOUR DOGS! Those bones splinter and can cut their insides up and they can get choked on them.😢 Love watching you! ❤ please don't give to dogs please 😢
My dogs are big and they are lion hunting dogs😅👍
INITIAL MINUTE OF WATCHING, I TOLD MYSELF, OH NO, NOT ANOTHER THUMBSDOWN FRIED CHICKEN VIDEO AGAIN. SEE, I'VE WATCHED 3 OR 4 VIDEOS OF FRIED CHICKEN COOKING TECHNIQUES AND ALL OF THEM DIDN'T MEET MY EXPECTATION SO YOURS IS THE ONLY ONE I BELIEVE WILL FINALLY HELP ME PRODUCE A GREAT BATCH OF FRIED CHICKEN DRUMSTICKS THAT I CAN EAT AND ENJOY AND NOT THROW AWAY TO THE DOGS. I WILL FOLLOW YOUR RECIPE TO THE SMALLEST DETAIL AND SEE IF MY DRUMSTICKS WILL STILL OOZE BLOOD AFTER FRYING, OR NOT.
Cool, let me know the results. Thanks
I think you should use AP flour n cornstarch. I think I heard you mention cake flour in the garlic thigh vid. I would think the cake flour would give it like a sand paper/ gritty lip feel. May also be the reason for the oil bubbling. I re use my oil as well and dont experience this. With love from Miami
It's the egg as well
Thanks!!! Looks good.
Thank you 😁👍
Wow! Your directions are so clear I might be able to successfully make fried chicken for the first time in all my 62 years! This seems like a sauce would be good - it might be that I am blurring other cuisines - do you have a sauce recipe that you enjoy with chicken? Thank you so much for the excellent video!
Sweet and sour sauce
I make a garlic confit and then added to the chicken
Cool