There is nothing more comforting to me than a larger bowl of congee on cold dreary days. All the toppings just make that much better! Happy Sunday! And Happy 2022! 💕
Please thank your mother-in-law, and I thank you for sharing her trick with soaking the rice with 1/2 tsp of salt. I did that with my congee today and it came out better than any time before (I also use IP for congee! Props to hubby for excellent camera work! The next time I see lemongrass at the market, I will buy some! Thanks for sharing your culinary expertise!
What a great recipe. The entire family is sick and I don’t have a chicken, but do have some pork spare ribs. I’m going to try it with the pork and hope the results are decent.
This looked so yummy and I understand why it’s a comforting “sick” food! I’m happy you decided to share this recipe because it looks so do-able! TFS, Sharon🤗
Congee is so-so-so versatile that you can make it with anything. It's my family's favorite cure-all comfort food while recovering from root canal, flu, stomach flu, etc... We love fish congee the most! If Costco sells the tub of crab meat, I would be getting requests from them to make crab congee with egg white egg drop 😀
I've made the recipe in your book. I added a couple of chicken feet to up the collagen. My one complaint was the ginger slices. Whole chicken solves the collagen and smashed ginger solved by smashing. I wish the lemongrass had been there. Can't wait to make again now.
It's funny to learn that you and Dude had jook as sick food when growing up. My family always served as a treat, which I do the same for my own family without the extras. As Chinese Americans, we eat chicken soup when we are sick. LOL. Looks yummy. I'll see if my family would want to try lemongrass in it. Thank you for sharing your recipe! Happy New Year!
This is so synchronistic! Both my mom and my mother in-law made chao ga on Friday and I was looking for stewing chickens at my local food basic and they were all out😄✨ I’m flowing with you Flo💜 Have a happy New year to you and your love ones.🥳
Flo, I’ll have to try this but it will probably with thighs …I live in Southern California now and have never seen a “stewing chicken” here but when I was a child in Colorado they were a staple in any butcher section…I Remember because we had stewed chicken at least once a week…it was cheap, good and fed a family of seven easily! Keep them coming, kiddos!!!🥰
I made this about 10 days ago. I don't have an InstaPot. I made this in the slow cooker. I first boiled the (2) chicken thighs in about 2 cups of water for about 45 minutes. Transferred the chicken stock or broth to the slow cooker and added the rice ( about 1 cup ). Cooked that for about 4-5 hours then added gingkbo nuts and 1,000 year old duck egg and tofu skins. Added the shredded chicken meat at the end. Served like you with fried bread sticks. In the past I've also used pork skins " chiccaronne " and that is tasty as well. Don't know why it is called, " Vietnamese congee ", because it is totally CHINESE ! Also, called, " jook ".
I normally cook congee overnight in a Crock Pot, but tried your recipe using the Instant Pot, including adding an entire chicken. Your recipe worked great! Within an hour, I had delicious congee with chicken so tender that it fell apart when I lifted it from the IP. To add to the creaminess, I blended the congee for a minute or so with a hand-held mixer (after removing the chicken). This produces a silky texture. Thank you for the video, Flo!
Thank you for sharing this recipe….looks awesome.👍🏿😊I remember having “lemon grass” (as we call it in Trinidad, fever grass) as a herb we to make a tea concoction for a cold or flu or fever. 😊😊
Our sick food was just plain congee with some preserved veggies. Lemon grass sure is different with all the toppings yum thanks for sharing Flo ! Happy New Year Happy Cooking
My family loves eating jook. I boil turkey wings. And I dice up a piece of chung choi and add some other garnish. I’m going to try make it with chicken. Thanks Flo!
I use anything like a turkey carcass or ham bone in a slow cooker. My dad liked to put a chopped up thousand Year old egg in or my grandma from Hong Kong sent a jar of shredded shrimp to put in. Also would stop at Sam Wo and get a fried donut to slice up and put in. Yummy.
That slender chicken laying on its side, looked like it was posing for the camera. Ha ha. I like almost anything from a pressure cooker so I can’t wait to try this recipe. Thanks.
I was looking for a recipe for fried rice and came across yours, then I started clicking around. I really like your videos and recipes and I wanted to send you a little love and support from Japan. ❤️🥂😄. Have a wonderful week!
Flo, you swing a mean mallet, is that how you keep Dude in line? LOL, just teasing. This looks so good. I'll be trying it soon.. Take care and stay warm.
Great video. Never thought of putting lemongrass. I use a 1:1 mixture of regular rice and gluttonous rice (for example 1 cup of rice and 1 cup of gluttonous rice).
That chicken is great to cook chicken pho aswell. I always ask my Asian Butcher to cut it in to 4 parts so it easier to cook. Great recipe, I'm going to make congee over the weekend now. Even though it's bloody hot over in Australia right now.
Oh my! I grew up eating Jook for breakfast, especially if the weather was bad out (I had a bowl this morning in fact). I've never made mine with Lemon Grass nor Fish Sauce, but I will be making my next batch this way. Happy Lunar New Year!!!
How did I miss this notification!!! Arrrg!!! I get my chicken from Walmart a 15 pack of legs for 5 bucks even thighs 5 bucks!! Little scary cause it's Soo cheap maybe I should get my colon checked!! Anyways awsome video Flo and Dude!!
Use your favorite brand of rice (I use Cal Rose). Anyway, I use a 1:1 mixture of regular rice and gluttonous rice (for example 1 cup of rice with1 a cup of gluttonous rice).
I made this for Christmas. My husband loved it and said it taste just like his moms do I had to pat myself on the back considering, I'm not Vietnamese but he is. :)
Flo your amazing. I learn so much from you. I need you to tell me what type of dark soy sauce you use? And can you please repeat broccoli and chicken recipe.
This general conversation has been taking place about small chickens. I'm reminding everyone that we've gotten used to the Roid Rage and or physically disproportion sedentary mass production bird.
Looking forward to try. I made congee but never add lemon grass. I want to try to find stewing chicken; sounds better that a regular chicken(too soft and does not have too much flavor). BTW. Happy New Year to you and your family Flo. GBY!
I used high here because I wanted to make sure that chicken is going to be tender. Not sure it’s a whole lot of difference but I expect that low pressure is more gentle. Trying not to overcook regular chicken while still needing to breakdown the rice is the reason I use low pressure.
I’m never buying canned chicken and rice soup again. Sorry Campbell’s. That looks phenomenal. It dawns on me that this is what the cooks and staff were eating on their breaks at a “hole in the wall” Chinese restaurant I loved (sadly a victim of the pandemic). But it wasn’t on the menu. Maybe something they just made for them selves or thought us westerners wouldn’t eat.
What pressure cooker did you use in this recipe? It didn’t look like an Instant Pot brand but I could be wrong. The recipe, as all of yours do, looks delicious!
Totally that chicken parts are so much more expensive these day. 老雞 is so much cheaper. Good idea to use in soups and congee. Guess the ultimate goal of having this congee is those deep fried stuff that one will feel more guilty having them alone.
Not familiar with this version of Viet Congee. I leaned toward more watery style than the thickness of this. We soaked our rice and before throwing in the pot, we break the rice first(like how you would make broken rice). We don't use lemongrass and I've never seen peanuts in congee ever. You're missing coriander, thai basil and onion slices/shallot but then I guess you can Frankenstein your own congee style.
There is nothing more comforting to me than a larger bowl of congee on cold dreary days. All the toppings just make that much better! Happy Sunday! And Happy 2022! 💕
Could not have come at a better time! Making it now, whole family recovering from the virus. Thank you so much! God bless.
Oh dear! Hope you all feel better soon!
Oh boy cold here in NYC, so please pass a bowl. LOL
Please thank your mother-in-law, and I thank you for sharing her trick with soaking the rice with 1/2 tsp of salt. I did that with my congee today and it came out better than any time before (I also use IP for congee! Props to hubby for excellent camera work! The next time I see lemongrass at the market, I will buy some! Thanks for sharing your culinary expertise!
What a great recipe. The entire family is sick and I don’t have a chicken, but do have some pork spare ribs. I’m going to try it with the pork and hope the results are decent.
Hope you all feel better soon!
Never thought of putting lemon grass in my congee. Going to try that! You go Flo!!
This looked so yummy and I understand why it’s a comforting “sick” food! I’m happy you decided to share this recipe because it looks so do-able! TFS, Sharon🤗
This will be a perfect meal for my husband while he is going through chemotherapy and I will definitely eating this alongside of him. Yummmm!
Congee is so-so-so versatile that you can make it with anything. It's my family's favorite cure-all comfort food while recovering from root canal, flu, stomach flu, etc... We love fish congee the most! If Costco sells the tub of crab meat, I would be getting requests from them to make crab congee with egg white egg drop 😀
I've made the recipe in your book. I added a couple of chicken feet to up the collagen. My one complaint was the ginger slices. Whole chicken solves the collagen and smashed ginger solved by smashing. I wish the lemongrass had been there. Can't wait to make again now.
It's funny to learn that you and Dude had jook as sick food when growing up. My family always served as a treat, which I do the same for my own family without the extras. As Chinese Americans, we eat chicken soup when we are sick. LOL. Looks yummy. I'll see if my family would want to try lemongrass in it. Thank you for sharing your recipe! Happy New Year!
This is so synchronistic! Both my mom and my mother in-law made chao ga on Friday and I was looking for stewing chickens at my local food basic and they were all out😄✨ I’m flowing with you Flo💜 Have a happy New year to you and your love ones.🥳
Thank you and Dude so much for introducing one of Vietnamese all-time favourite food. Our congee is similar to yours.
Flo, I’ll have to try this but it will probably with thighs …I live in Southern California now and have never seen a “stewing chicken” here but when I was a child in Colorado they were a staple in any butcher section…I Remember because we had stewed chicken at least once a week…it was cheap, good and fed a family of seven easily! Keep them coming, kiddos!!!🥰
I made this about 10 days ago. I don't have an InstaPot. I made this in the slow cooker. I first boiled the (2) chicken thighs in about 2 cups of water for about 45 minutes. Transferred the chicken stock or broth to the slow cooker and added the rice ( about 1 cup ). Cooked that for about 4-5 hours then added gingkbo nuts and 1,000 year old duck egg and tofu skins. Added the shredded chicken meat at the end. Served like you with fried bread sticks. In the past I've also used pork skins " chiccaronne " and that is tasty as well. Don't know why it is called, " Vietnamese congee ", because it is totally CHINESE ! Also, called, " jook ".
I normally cook congee overnight in a Crock Pot, but tried your recipe using the Instant Pot, including adding an entire chicken. Your recipe worked great! Within an hour, I had delicious congee with chicken so tender that it fell apart when I lifted it from the IP. To add to the creaminess, I blended the congee for a minute or so with a hand-held mixer (after removing the chicken). This produces a silky texture. Thank you for the video, Flo!
That lemon grass is a game changer for sure.
Thank you for sharing this recipe….looks awesome.👍🏿😊I remember having “lemon grass” (as we call it in Trinidad, fever grass) as a herb we to make a tea concoction for a cold or flu or fever. 😊😊
I had congee when living in south Korea andc was sick. Was great. Love the toppings.
Our sick food was just plain congee with some preserved veggies. Lemon grass sure is different with all the toppings yum thanks for sharing Flo ! Happy New Year Happy Cooking
Hi Flo….I’m a fairly new subscriber and really enjoying you and your channel. Happy New Year to you and your family!! 😊🇨🇦
Welcome, Janet! So glad you are enjoying the channel!
My family loves eating jook. I boil turkey wings. And I dice up a piece of chung choi and add some other garnish. I’m going to try make it with chicken. Thanks Flo!
Soup Congee looks delicious 😋 Happy New Year 🎈🎆🎊 Flo And Dude Thank You 🙏
I use anything like a turkey carcass or ham bone in a slow cooker. My dad liked to put a chopped up thousand Year old egg in or my grandma from Hong Kong sent a jar of shredded shrimp to put in. Also would stop at Sam Wo and get a fried donut to slice up and put in. Yummy.
By the way, my mom was a Lum.
CHEETOS...yes sprinkle on top the cheesy crunch. Its amazing
Just made the congee and it turned out so yummy. Thank for the recipe.
Love when dude at end describing the dish
ฉันชอบอาหารที่คุณปรุงค่ะ+น่าทานและทำได้ง่ายๆๆขอบคุณนะคะ
I love congee so much!! I moved to a small town, so I haven't gotten to eat it in years! Thank you so much!
You are a fabulous chef cook 👩🍳 🍳 👌. Your family is so lucky to eat such amazing meals multiple 😋 times ⏲ per day 😋.
Looks delicious and Flo liking your hair.
That slender chicken laying on its side, looked like it was posing for the camera. Ha ha. I like almost anything from a pressure cooker so I can’t wait to try this recipe. Thanks.
I have no Asian ancestry but lately I’ve been experimenting and making what I now know is congee in my Instant Pot. It’s awesome!
I've never had congi....but now I'm craving it after seeing your video!!
I'm def going to make this 🙂👍
I was looking for a recipe for fried rice and came across yours, then I started clicking around. I really like your videos and recipes and I wanted to send you a little love and support from Japan. ❤️🥂😄. Have a wonderful week!
Looks so good! Would certainly cure the sniffles. ❤️
Flo, you swing a mean mallet, is that how you keep Dude in line? LOL, just teasing. This looks so good. I'll be trying it soon.. Take care and stay warm.
Great video. Never thought of putting lemongrass. I use a 1:1 mixture of regular rice and gluttonous rice (for example 1 cup of rice and 1 cup of gluttonous rice).
Glad to have Y'all back. Will tried this
That chicken is great to cook chicken pho aswell. I always ask my Asian Butcher to cut it in to 4 parts so it easier to cook.
Great recipe, I'm going to make congee over the weekend now. Even though it's bloody hot over in Australia right now.
I went to Yummy Yummy a few years ago and had their garlic crab. Yummy!
Oh my! I grew up eating Jook for breakfast, especially if the weather was bad out (I had a bowl this morning in fact). I've never made mine with Lemon Grass nor Fish Sauce, but I will be making my next batch this way. Happy Lunar New Year!!!
I think this is much better, than chicken broth or chicken noodle when you are sick.
thank you for the recipe and stay safe in BC! #hugs
Tasty tasty 😋
How did I miss this notification!!! Arrrg!!!
I get my chicken from Walmart a 15 pack of legs for 5 bucks even thighs 5 bucks!! Little scary cause it's Soo cheap maybe I should get my colon checked!!
Anyways awsome video Flo and Dude!!
I love your videos. This recipe looks good. I love my Instant Pot too.
Love it … we’ll definitely try this
recipe !👏❤️
The dish looks yummy !
This looks so good! Thanks, Flo!
never would have thought to do this, again, you nailed it! cant wait to try it. need to figure out exactly what kind of rice to use
Use your favorite brand of rice (I use Cal Rose). Anyway, I use a 1:1 mixture of regular rice and gluttonous rice (for example 1 cup of rice with1 a cup of gluttonous rice).
Mmmmm looks good 😊
I made this for Christmas. My husband loved it and said it taste just like his moms do I had to pat myself on the back considering, I'm not Vietnamese but he is. :)
happy new year flo! thank you so much for the recipe!
I made this yesterday. Delicious!
Flo your amazing. I learn so much from you. I need you to tell me what type of dark soy sauce you use? And can you please repeat broccoli and chicken recipe.
Happy New year to both of you... my favorite congee!...
14👍💯😋 yummy recipe
Yup
I like congee, that’s for showing us how you make it. ❤️
I love this recipe ❤💖👍
This general conversation has been taking place about small chickens. I'm reminding everyone that we've gotten used to the Roid Rage and or physically disproportion sedentary mass production bird.
Ginger. Onions. Chicken. 8 cups water. 1 cup rice. 1 tsp fish salt. 20 mins for regular chicken six thighs.
Looking forward to try. I made congee but never add lemon grass. I want to try to find stewing chicken; sounds better that a regular chicken(too soft and does not have too much flavor). BTW. Happy New Year to you and your family Flo. GBY!
Is there a difference cooking it on low vs high pressure? In your other congee video you cooked on low. Can’t wait to try! Thanks!
I used high here because I wanted to make sure that chicken is going to be tender. Not sure it’s a whole lot of difference but I expect that low pressure is more gentle. Trying not to overcook regular chicken while still needing to breakdown the rice is the reason I use low pressure.
I’m never buying canned chicken and rice soup again. Sorry Campbell’s. That looks phenomenal. It dawns on me that this is what the cooks and staff were eating on their breaks at a “hole in the wall” Chinese restaurant I loved (sadly a victim of the pandemic). But it wasn’t on the menu. Maybe something they just made for them selves or thought us westerners wouldn’t eat.
Hey, Flo! Wondering if an ~ 15min soak in salted water would be more efficient for rice 'marinade', vs salt scattered thru rinsed rice?
What pressure cooker did you use in this recipe? It didn’t look like an Instant Pot brand but I could be wrong. The recipe, as all of yours do, looks delicious!
Thanks for sharing on Vietnamese menu new friend here
Yum!
It is also nice if you will add century egg.
can you tell me the diffrence bettween kosher salt and ordinary salt please
Flo, we call that lugaw or arroz caldo in the Philippines!
Totally that chicken parts are so much more expensive these day. 老雞 is so much cheaper. Good idea to use in soups and congee. Guess the ultimate goal of having this congee is those deep fried stuff that one will feel more guilty having them alone.
Have you ever tried to saute the rice first before putting in pot?
What fish sauce is the best?
Hi Flo-love your recipes! Do you marinate the rice with salt while it’s soaking in water or just add the salt to the rice after you rinse it?
At around 3:24 she mentioned she marinate/soak the rice with salt.
Like 👍 806 and shared.
Not familiar with this version of Viet Congee. I leaned toward more watery style than the thickness of this. We soaked our rice and before throwing in the pot, we break the rice first(like how you would make broken rice). We don't use lemongrass and I've never seen peanuts in congee ever. You're missing coriander, thai basil and onion slices/shallot but then I guess you can Frankenstein your own congee style.
Can I use frozen boneless skinless thighs? This is all I have besides left over rotisserie chicken???
Should be ok but may be over cooked.
OK. I have a 3qrt instant pot. Do I still use 8 cups of water??
What is time in instapot for chicken thighs
Low pressure. 20 mins.
When I was growing up in the 50s & 60s my folks bought a lot of stewing hens for meals. They were cheaper then too.
We called that Chicken Fricassee.
Just add some century eggs and it would be better. Lime is kinda of weird, lol.
Maybe weird but tastes so good with the lemongrass. Not in regular congee though and I am not a fan of the century old egg. That’s a no for me.
I used to eat congee with sugar as a kid lol
🤣
It’s similar to Chinese congee, so how is it different to make it Vietnamese?
using lemongrass and fried shallot maybe?
ow and peanuts also
cmiiw
My kids always ask for congee when they're sick.
I think I Love You……
Yum!