🍲 The Perfect Congee (鷄粥) | Preserving my dad's recipe!
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- čas přidán 2. 06. 2024
- Watch Daddy Lau teach us how to make congee, a classic Chinese rice porridge dish. Also known as jook in Cantonese (as well as juk, zhou, and many other names), this is a staple of many Asian cuisines.
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🍴 RECIPE + INGREDIENTS🍴
Check out our blog for an adjustable list of ingredients and step-by-step videos:
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📽 WATCH NEXT 📽
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- Egg Flower Soup: • 👉 Preserving my chef ...
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📙 THE STORY 📙
Now retired, my dad has over 50 years of experience as a Chinese chef. Everything he makes is SO GOOD. You won't regret trying this recipe!
Congee / jook was one of my favorite things to eat growing up.
My parents used to make this for breakfast for me and my sister as we got ready for school, and they'd always have a week's worth of congee for us when we got sick.
The word "congee" was derived from from the Tamil language of Ancient India, "kanji". In Cantonese, we call it "jūk" (which kinda sounds like "jook"), but there are many, many different variations and names for it across Asia.
Even though congee is commonly known as a rice porridge, it wasn't always the case. With thousands of years of history in China, congee was made with whatever grains were available locally: millet, cornmeal, barley, and etc.
Interestingly, in Chinese tradition, it’s considered a bad omen to eat jook on Chinese New Year.
When I asked my parents about it, my mom explained that in the “old old days, many people didn't enough rice to eat. Using relatively small amounts of rice, they made big pots of congee to make their rice last longer.”
She said that, “the rich ate cooked rice, the poor ate jook.” and that congee is not a high class food.
But, my dad quickly chimed in: “This is not true - if cooked with high-class ingredients, porridge is a high-class meal.”
Historical accounts show that congee was enjoyed across all walks of life, from emperors to everyday people.
It's also an ideal food for babies - my mom started feeding us congee when we turned 1, and it's certainly something that we'll enjoy feeding our newborn son very soon!
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⏲ CHAPTERS ⏲
00:00 - Intro
00:12 - Congee & Chinese New Year
00:39 - History of Congee
01:34 - Wash rice
01:58 - Boil water, chop veggies
02:35 - Prepare chicken
03:45 - Start boiling rice
05:32 - Cover pot & wait
06:27 - Whisk rice
07:16 - Start cooking chicken
07:58 - Add flavors, ginger
08:11 - Plate
08:54 - Meal Time!
10:04 - The meaning of “waaht”
10:36 - Mommy + Daddy Lau’s childhood jook
12:42 - Life in China
14:21 - Jook at restaurants, in China
16:44 - Mommy Lau & Baby Cam say bye!
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🍜 MY DAD'S SPECIAL INGREDIENTS 🍜
If you don't have access to an Asian grocery store, you can purchase these items on Amazon:
- Chicken Bouillon: amzn.to/3iTr9ll
- Kikkoman Oyster Sauce: geni.us/kkmoystersauce
You'll also need a whisk for this recipe: amzn.to/3ncT1mv
Here are some of the other core ingredients my dad uses (but not for this dish):
- Shaoxing Cooking Wine: amzn.to/3hY9rMA
- Kikkoman Soy Sauce: geni.us/kkmsoysauce
- Kikkoman Sesame Oil: geni.us/kkmsesameoil
- Chicken Bouillon: amzn.to/3iTr9ll
These links are affiliate links, which means that if you use our links to purchase these ingredients, Amazon pays my family a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
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💛 OUR FAMILY 💛
Learn more about the Lau family, and why we started this channel + blog:
madewithlau.com/family
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🎵 OTHER CREDITS 🎵
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music - chll.to/49e6fa9c
Copyright Chillhop Music - chll.to/4ca8cc15
Overhead Camera Rig built by P.Oak - / p.oak.co
Chinese Subtitles by Wynee Pan - / gotchacafenyc
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Get the full recipe here - madewithlau.com/recipes/chicken-congee
What'd you think of Daddy Lau's jook recipe? Also, feel free to reply to this comment and let us know what recipes you'd like us to make next!
For some reason, it never even occurred to me to use uncooked rice for jook. I've always just used leftover rice. Texture seems to come out the same at the end, at least :D My family also usually uses some kind of stock in addition to water, or even just a sliver of a chicken bouillon cube to jazz things up a bit. My mom's go-to meat for jook is leftover braised minced pork. So good.
Anyway, please ask Uncle Lau if he can make wu gok :) It's one of my favorite dishes at dim sum, and I have fond memories of my great aunt making dirty bilingual jokes with it XD
So I have gotten really into jajangmyun but I understand that it is based on a Chinese dish with a similar name. I would be interested in this.
I’d rally like to see more videos of weekday meals - not the big iconic dishes but really how a Chinese family would put a meal together. What is considered a ‘meal’ in different food cultures is kind of fascinating to me.
@@emmaghows3841 there are so many ways to do it! can't go wrong :) and yes i will ask him about that dish! sounds like a good time hahaha
@@MsSagittariusA great idea! added to our list of recipes to make next :)
When the Cantonese teaches how to cook something, you’d better listen cause their food is one of the best in Chinese cuisines. You really have a wonderful family.
Oh wow, thank you for your kind words Henry! We are so grateful that you found our channel, and we can’t wait to continue sharing many more recipes with you! ❤️
Facts
It’s neutral on the palate and definitely a great entry way to Chinese cuisine as a whole.
So true
True... The Chinese food everywhere is actually Cantonese cuisine.. Except for Mala Hot Pot etc. Non-Cantonese Chinese food is different
It’s such a blessing to live in a time where I can lay in bed and watch a chef from the other side of the world prepare a meal for his family. Take a moment and cherish the sharing of cultures; appreciate every opportunity we have to experience other languages, cuisines, and traditions. This is our legacy.
I think so am happy for them still have mum & dad still sit eat together,as for me I lost both
I agree wholeheartedly. This is such a gift.
yunn
Are you chinese?
W
"Let me hold him so you can eat."
Aight. Grandpa is a good cook and a good man too. How considerate!
I love that. So very considerate.
lol when my dad does that its secretly cos he wants time with the baby
It's Shocking for you guys but that's how we Asians roll.
Chinese grandma loves to hold their grandchildren 7/24. It’s very bad for the baby.
and thanks to the grandma for letting everyone eat first (including feeding the baby) before eating herself❤❤ the meal was halfway done 😢
My husband is cantonese, and I'm Korean. As someone who's not familiar with cantonese food, your videos have taught me so much and enabled me to cook authentic cantonese food to my husband. It brought our relationship even closer as he appreciates my effort (and the foods always turn out great !) Thank you for posting these videos and bringing so much joy and love to our family
kimchi congee
When Mr. Lau said, "Eat more, more, more, more". Just reminded me of my late grandpa. That's his form of showing love.
Same!!
I'm part Chinese and we have this running gag on that side of my family:
"Did you eat?"
"Yes."
"Eat again!"
That’s the way they express their love
The Chinese way of greeting = have you eaten? 😂
My dad’s aunts and uncles are like this! We practically have to be rolled out at the end of the day.
"Let me hold him, so you can eat" my heart warmed
🥰🥰🥰
Your heart warmed? I cried like a baby
@@xo7454 god forbid the parents eat huh
The grandparents would always hold the grandchild when they visit as to give the parents time for themselves. Plus grandparents are a simp toward their grandchildren especially babies.
@@xo7454 Hun, have you BEEN in an Asian household?
I lost my Cantonese grandfather before I was born so I never knew him. I'm half Cantonese, and he was an immigrant from China to Peru where he met my grandmother.
Thank you for uploading these videos. I love Cantonese cuisine so much, and my grandfather loved food. Learning about your dad's life growing up makes me feel closer to my own grandfather.
I really want to learn all of these recipes in his memory, thank you so much for the recipes and history!
How cool, my grandparents immigrated from japan to peru!
I can relate, I lost my grandfather as well, I'm half Cantonese but it's the grandmother of my dad who used to cook delicious food. I've never met her, I would have loved too. Now, chinese cuisine is lost in my dad memories, so I watch tutorial to bring the magic of this beautiful food again in my family when I visit them.
Unfortunately, I study abroad so I do not meet them like I used too. I miss to cook and eat with them.
Watching this family eating together remind me of these days, bless this beautiful family !
Have you learned Cantonese?
So cool, I just got back from Peru. My kids are a quarter Chinese and a quarter Peruian. Two beautiful cultures!!
I knew a third-generation 100%-ethnic-Chinese Cantonese man from Peru, named Santiago, now a successful MD in California, USA. My former ethnic-Chinese landlady in San Francisco is a third-generation Cantonese born in Costa Rica. She went back to Hong Kong at age 4 and grew up there. She was very nice and a lot of fun. If I remember correctly, ~10% of native-born population in Peru now have Chinese ancestry. ❤
My apologies for being three years late, but thanks for inviting me to dinner. I had a blast.
My MIL just had surgery and I wanted to make her something comforting and found your channel. So I followed your dad's recipe almost exactly (I had only pork stock) and my husband said the juk took him back to his childhood in Hong Kong. Thank you for your channel! It's amazing and so lovely.
ultimate comfort food
I followed your dad's exact instructions and made this delicious congee for my twins. Washing the rice 3 times, fluffing the congee with a whisk after 25 minutes of cooking and carefully marinating and cooking the chicken at the end were good tips. As is adding the sesame oil, cilantro and. onions and white pepper at the end. Best home style Chinese diner style comfort food I can now confidently make at home. Please keep posting recipes and stories..and give my heartfelt thanks to your dad and mom.
His exact instructions is to wash the rice 2 times which I immediately picked up on while watching the video. I'm pointing this out for a reason (and not to come off as anal). In his fried rice video, he said to was to wash the rice 3 times which I always do for rice including jook. So perhaps the reason to washing the rice 2 times is a compromise of ensuring that the rice clean and to retain more loose starch that will make your jook creamier. I must say that using a whisk to break up more starch from the rice was a "stroke of genius".
@@theleopard3310 i agree. You have to get the technique right. Wash rice 3 times for fried rice because you want to remove all the extra starch. 2 times for congee because you need starch to make it thick.
I always thought it was because the rice was dirty. but that makes more sense.
@@bvoyles74 look up adam ragusea's video on washing rice. pretty interesting
it probs doesn’t matter that much 2 times or 3 times. at the end of the day its a bunch of starch boiling in water for a long time. whatever starch that needs to be released will be; the difference is minimal. my dad usually only washes his rice once in case there are aphids or other bugs in the rice (which you wouldn’t get nowadays with clean supermarket rice). chinese cooking most of the times do not follow recipes but intuition so there is no need to fixate on minute details.
I love how your dad teaches in cantonese. Really makes me feel back home with my dad again and your family is so adorable! Thank you for this video.
Your dad's congee looks so good and he's such a natural in front of the camera!
I'm a 4th generation Chinese from Malaysia and it's really rare to find people who can speak toisanese. For dialects most people speak Cantonese, hokkien, hakka, teowchew. Having learned toisanese from my grandmother, I can only speak that dialect with my grandma cuz none of my friends can understand it, although it sounds very similar to cantonese, given that it is a romanization from it. I'm always really intrigued to meet people who can speak toisanese, like your dad, it's a big plus on top of his good culinary skills xD keep it up I really enjoy watching your videos! Brings back the feeling of home especially now that I'm studying abroad.
We are so grateful to be able to share dad and him speaking some Toisanese! Thankful that you found our channel Alisha, and we can’t wait to continue sharing many more videos with you! ❤️
Hi Alisha, in San Francisco got most Toishanese outside of China. In Malaysia still got but not many.
Majority of chinese immigrants in US are traditionally from Toishan; cheers from Peru
I speak toisanese, i in U S
Not in San Francisco. Almost every Cantonese person I know here in SF speaks toisanese. My whole family originates from Taishan but my mom’s side can’t really speak it.
Daddy Lau thinly slicing *anything* with a cleaver is so soothing to watch.... 😄👍
I totally agree! We're actually thinking about doing a video mainly focused on cutting / knife skills pretty soon :)
Papa Lau is a treasure. I hope he knows how much joy he brings to so many 🩷
My mum is Cantonese, and always made this for us whenever we were sick. I always associate it with comfort and crave it whenever I’m feeling poorly. Mum makes it with pork instead of chicken, and when we were little she used to add a spoonful of Vegemite (we’re Aussie, and Vegemite has lots of Vitamin B!) So good. Thanks for sharing Daddy Lau’s recipe, now I feel confident to make congee that will taste just like my mums!
Liked the idea of adding Vegemite in congee. Next time I visit Australia, I will try it. Is there any place in Australia to get vegetarian congee? I also miss ginger rice (which is Burmese recipe).
I love your food channel. As an ABC myself, you’re really doing fellow ABCs a major service by your great Dad’s teachings (in great detail) speaking in Cantonese; your inclusion of Chinese words, pronunciation and meanings; sharing Chinese culture via your family meals.
Thanks so much Lisa it means a lot for me to hear you say this. Really grateful to know that you are enjoying the Chinese words, pronunciations, meanings, and culture in addition to the recipes. So happy to be able to share these videos and can't wait to share more with you!
Your father speaks with so much love T^T ♡♡♡♡
So much love! ❤️
Yes, I feels that too
@@MadeWithLau bb.v ouivq
Dad’s chopping technique is a work of art
謝謝劉師傅分享技巧&師傅兒子分享影片。煮了20年的粥，直到這支影片我才知道原來不需要一直攪拌也可以不黏鍋底，以及如何縮短時間使米粒更快速開花。剛煮了一鍋，真的如此！非常開心❤️
現在我確信廣東人是粥的高手👍: )
不用客氣，能讓你開心，我就開心。非常感謝您的支持！老劉祝福您及家人健康平安！節日快樂！
How can anyone dislike this? This is pure tradition
🙇🏻♂️🙇🏻♀️ Thanks so much for your support and kind words Oscar!
Unfortunately, some people are mean spirited 🥲
Right idk why, I’m not Chinese but I like congee I always cooked this it’s my childrens fav.
Only idiots can dislike this
Misclick? Asian racist? A holes?
as an Chinese Indonesian (I am the 4th gen, my grandparents are from China) who is missing her granny cook so much, seeing your dad cook for the family like this really warms my heart. It reminds me a lot of my Grandma's cooking and I miss her a lot. She passed away 12 years ago but the memories of her cooking stays
Wah we are the same, luckily i'm learn to cook from my grandma :p 4 me, her cooking is the best even my mom not as great as my grandma. Love to cook this everytime I got sick, but i'm using already cook rice to cut down that 25 min LoL lazy me
Thank you, Chef Lau and family for this video!! I just made this recipe for the third or fourth time and turned out so delicious.
Greetings from the Basque Country and happy & prosperous 2024 and beyond!! 🎉
Love your videos. My dad passed away 3 years ago, and he would be a similar age to your dad now, if not a few years younger. Watching your videos and your family together gives me a sense of comfort and happiness.
Although I didn’t grow up with it, I came to love juk after I was introduced to it in my 20s. Now I've been enjoying it for almost 50 years and sometimes get cravings for it. I'll often have it as a first dish when we're out for dim sum. It’s a truly soothing and satisfying food. Luckily for me, I live in Flushing, NY, one of the country's largest Chinese communities, and I have many wonderful restaurants to choose from. My thanks to Grandpa Lau for teaching us his authentic recipe! It’s a privilege to learn from a master chef.
I have had the most upset stomach all day so I made myself some jook with this recipe. It came out perfect, exactly like how my mom makes it, and I feel so much better right now. I feel so happy that I finally learned to cook this staple dish.
A good congee is the only thing in HK which would fix me after food poisoning. It's my miracle stomach cure now. Just watching how to improve mine since i suffer acid reflux and it's one of the few things i can digest! A lesson on how to make century eggs next so i can have "pay dan sai yu juk next please!!"
Also have a weird stomach today and for some reason I was thinking I need some of this, but I think I might have had it only once or twice before. Funny how our bodies can tell us what it needs.
My mom and grandma would always make this for me when I was sick. It definitely soothes the soul 😊
pay dan sai yu juk Is one of my favorite dish , especially when I eat it with yao zha gui … it’s so wonderful
I have IBS and whenever I start to feel the symptoms coming on, congee does the trick to heal my gut and get me feeling better. I also make a version of this with hominy/grits.
You format is great, with descriptions of the dishes, step by step cooking with ingredients and recipes, and then eating while discussing the history of your family as it relates to the dish - and all this while posting pertinent vocabulary words regarding the dish and your family's past dealing with it. I learned a lot, and I even took notes. Great video.
My mom fell ill yesterday, and in the morning I needed to make something for her empty belly. I was searching for a recipe and came across your video. My grandma once told me that when they were young, they were fed jook when fallen ill. I was pessimistic at first because it was my first time, but it came out silky and delicious. Btw mom loved it!
honestly really love how you include discussions on life in China, much respect for you and your videos
Thank you so much for the love! We really appreciate the kind words :) Your videos are super engaging!
I am cantonese. When my father was alive, he always said that the best chef in the world are cantonese. He was also like Chef Lau coz he used to work in the kitchen as a young age. Learn how to cook and techniques. Everytime i watch your blog reminds me of my father. Surely miss him so much
So happy that dad can remind you of your father. We are grateful you found our channel and hope that with each video you watch it brings back so many happy memories 🥰
@@MadeWithLau Yes i am so glad i found your channel blogs. Thank you very much. Enjoy your family and be safe always :)
The best Cantonese chef is in Shunde , Foshan
16:42 When Daddy Lau mentioned Cam's ears it reminded me of my childhood. All my Chinese aunties and uncles would constantly touch my ears and tell me how big and beautiful they were. It was a bit weird lol.
I think it is because Buddha has big ears? And somehow it suggests you are lucky and blessed有福氣
I love Daddy Lau. He’s so efficient during his preparing his delicious dishes.
My husband is Indian and I’m African American and we have been married for 33 years and this is the most compliments I have ever gotten on any dish I have ever made. His mother made the Indian version of course, this was simple clean flavors thank you. I’m making the eggplant dish this weekend.
As a Cantonese who grew up in London and Hong Kong, I am so happy that I’ve found your channel. God sent really! I’m married to a Korean so I’m living in Korea at the moment. Due to Covid-19, I’ve been stuck here for almost two years now and I am going mad craving for legit Cantonese food. Most Chinese food here are either ma-la-tang, hot pot or Korean versions of Chinese food where they use so much seasoning. I admire Cantonese chefs so much, they are so skilled, detail-oriented, cautious with seasonings, timing and selection of ingredients. I can always taste the freshness of each ingredient in every dish. I respect you so much Master Lau! 👍🏻👍🏻👍🏻 Also, thank you for making these videos, you guys are letting the world know of our rich heritage through food.
Just discovered this channel. How precious is this video. So lucky to have the grandparents there to record for posterity.
Beautiful.
I know nothing of Cantonese cuisine or tradition, but I love learning and trying other cultures. This is the first video of yours that I've found and I really love all of the extra background you explain. Especially, how you properly teach how to make it while pointing out changes that can be made to the recipe while still remaining true.
Everyone obviously has different preferences and taste buds, but I'm always scared of diviating too far from the recipe and accidentally turning it into something else.
So thank you for all of the information you give, I really appreciate it.
Advance apologies for the dark turn. My two grandmothers passed and both suffered from dementia. They had no hobbies and lived alone. So it warms my heart to no end that your parents have you and this channel to make their lives even fuller and richer on the daily.
I'm sorry to hear that. That's what I'm afraid with my grandma she doesn't wanna stay with us . She lives like 18 hours away and with a son that's a parasyte and she hasn't hobbies she just cleans the whole day and the while house can be clean. And whenever we tried to teach her how to use the internet or learn a hobbies she says she's too old. It's very sad
I was afraid of this happening to my grandparents, luckily we were able to convince them to move into a house near where my dad and i work so we could drop in on them often and help take care of them as they got older. Grandma passed away quickly once her health started to fail (she went from fairly healthy to dead in a matter of a few weeks rather then months or years) and before the dementia got more then mildly noticeable. Grandpa was fairly healthy but his dementia was pretty bad for the last 2-3 years and the last 8-12 months he was basically catatonic. I was glad we were able to keep him comfortable and happy towards the end though, he ate good food, got to watch his favorite shows, and we put in alot of effort to put out bird feeders year round so he could watch the birds from his dining room. It was a ton of work but I'm glad we were able to do that for them since its always sad seeing elderly shut ins live alone.
My own dear grandmother used to be a fabulous cook. With advancing age she lost her ability to cook. This channel resonates with me as since her death, I have been feeling nostalgic about the fabulous food she used to make which demonstrated her love for me, her first grand child. I still miss her. Seeing your father cook and your mom speak, I remember my grandparents fondly.
“If cooked with high class ingredients congee can considered as a high class meal” that’s so true! I was once went to the well-off cousin funeral and they served all guest with the abalone congee!
Abalone so expensive even can ones, steak I can afford once a awhile but abalone I wudnt take out credit card, I remember couple years ago grocery store can abalone was about $200..
@@hatsumia8946 That’s the way they can flex how rich they are.😂😂😂😂😂😂😂
@@hatsumia8946 It used to be cheap when i was a kid. I can remember when it was about the same price as oysters, you could get it for around the same price per ounce as a good steak. Now its over $7 an ounce fresh or over $12 per ounce dried where i live. I miss the days of cheap seafood, i grew up in a city with a thriving seafood industry and things like salmon and oysters used to be cheap. When my parents were my age they'd give away fried oysters and clams in some bars like they give away peanuts today, and when i was a kid we'd sometimes get sick of eating salmon. Now that same salmon is unaffordable for all but the wealthy.
I’m in Australia ... these days when abalone are farmed in the ocean here the success rate and holding cost and cost of production is quite low ... I have seen cans selling for Aud $20 consisting 3 pieces but then once they export it out of Australia that’s a different story where you pay taxes transportation cost middleman profits and shops profits I can see why they can become 5 or 6 times the cost of what it is selling in Australia
@@hatsumia8946 it is about love for food, atmosphere and making you feel hungry! If you care about cooking. If you want to boast about how rich you are you shouldn’t be cooking! Abalone has alternatives that nobody will notice! Just watching this video is wonderful!
Im moving so currently I came to live with my grandparents for a while. It turns out that my great aunt is really sick, she’s had surgery for cancer and her depression is really strong she has high blood sugar and low blood pressure with very bad kidneys so I’m making her congee to feel better and this was the best receptor for her I hope she enjoys because it looks very good
stumbling upon youtube and found your video, your dad really reminds me of my grandfather, the vibes, the vein in his hand because of hard work, somehow found your CZcams video it's like his giving me hugs from heaven in my hard time, bless your family
Thank you for reminding me of some very happy times in my life. Congee is a blank canvas where just a few ingredients can make create a work of art and many times is served as an act of compassion. Few foods in this world have so much meaning to so many. Where I use to live there was a shop right down the street that served cháo vịt (congee with duck) complete with chunks of pig blood curd, fish sauce and lots of beer on the side. A meal fit for an emperor yet served on a sidewalk.
In Buddhist tradition the Buddha after years of living with very little food and near death was served by Sujata a bowl of milk congee. It was his first meal after his "awakening."
CZcams needs more channels like this one.
Wow that meal sounds incredible! We need more shops like that 🙌😋 Thank you so much for your kind words and for taking the time to share. We had no idea it was Buddha's first meal after his awakening! Appreciate you being here. Happy New Year to you and your family. We can’t wait to continue sharing many more recipes with you! ❤️
i haven’t had jook since i moved out of my parents house. it’s so comforting watching this video and hearing your dad speak my language. i don’t hear it often so it brings so much comfort. thank you for sharing this video!
We are so grateful you found this video and it brought back warm comforting thoughts! Hope you are able to make jook sometime and it tastes just as the delicious as the one your parents served! ❤️
Totally agree with you. Mr. Lau has a very comforting cadence in his voice. Reminds me of childhood.
It's a sweet family scene, with grandpa, the energetic professional Cook explaining congee while making it. It looks delicious. Thank you.
I’m enjoying the talk about China in the old days. My husband is from Italy and I cherish the time around the dinner table listening to them talking about their life there.
Thank you for this recipe. My gf just had a small operation, and during recovery she couldn't eat anything else except porridge or congee . I made this for her. She said it was delicious, coming for someone who detest congee, it make me so happy she enjoyed eating it and it help nourish her back to health.
I love this! So many memories. In my house, my mom was the one who spoke Toisan and my dad spoke Cantonese. And of course “jook/congee” was a staple at home. My parents are both deceased now but watching and hearing the language warms my heart!
Same! My stepmom is toisan and my dad was Cantonese. It also warms my heart when I see a little piece of home.
For real... the intimacy you've allowed viewers is sooo appreciated. This is literally sitting at the dinner table with your family! 🙏🏼
Love hearing his cantonese. Reminds me of growing up in SF.
You've got a very good format. The conversation about history and food while enjoying the meal is unique and brings more depth to your videos.
There's love, affection and care bubbling out through out this video. Sharing old days experience is amazing. Engaging the tiny tot in the conversation is the highlight.
Love hearing Chef Lau teaching in Cantonese and chatting with family with sprinklings of Toisan! My family is also Canto/Toisan! I feel so lucky to have come across your channel! ,… omg hahm yu!! I have no idea how to pick hahm yu in the market and haven’t had any since my parents passed away. Thank you for the memories! ,…. Oh! I didnt know about Not stirring the jook too much! ..and yeah, it tends to stick! I gotta do it Chef Lau’s way! Yaah Guangdong #1! 👍🏼
I've been watching Asian television for several years and have always been curious about the cuisine. So I followed the instructions and made this today. I love to make dishes that aren't found in American "Chinese " restaurants. This one was by far the easiest and most tasty. I also love learning about the Lau family.
His flute playing should be in a martial arts flick its so good
Oh wowwww! Will share that with dad. He will be so happy to hear that 🥰
Hearing your parents talk about how their way of lives have been is fascinating & seeing the authentic recipe! I am Scottish and really interested in Asian foods so it’s really amazing to see videos like these ☺️
Just cooked this for my sick daughter today. I doubled the recipe, add more ginger and added shrimp and a good portion of cilantro in my bowl. Soooo delicious! Thanks for sharing wonderful recipe that will fill loads of people and have a fun time talking over it.
just the ilogs
Is your daughter a rapper/hip hop artist?
I am glad that they pass down the recipe here for our newer Generations to learn. So that the skills will not be lost and able to pass down from Generations to Generation. Deeply Grateful for the recipe
I’m Filipino and my dad makes lugaw. I’ve always associated it with comfort food, especially when I don’t feel so well. I’m super glad you have this video because I’m missing my dad so much. 🥺💙
This channel is GOLD. Thank you for sharing your family's recipes. As a Chinese American, it's really great to be able to learn the dishes of my culture. You probably already know this, but the cultural preservation you are doing here is invaluable + it'll be so amazing for your family to watch these in the future ❤️
Thank you for this video! My mother is Cantonese and she made this for me as I grew up in Oklahoma , USA on every cold day and being sick. Blessings for you and your family 👪 🙏 ❤️.
The whisking of the rice is such a nice little shortcut. Works like a charm! I've made this recipe twice in the last couple weeks when my tummy was upset, and it's the perfect neutral food. Thanks so much to your dad for his perfect recipe and pro tips!
I am of cantonese descent and I’m so grateful to your father because thanks to him I’m learning to cook dishes I’m sure my great grandfather enjoyed. Makes my heart happy and connects me with my roots 🥰
Whenever I or anyone in my family got sick my mom made this for us, and it's so delicious. We add spring onions, century egg (pei dahn, don't know how to write it exactly lol), some white pepper, and soy sauce. My favourite meal to eat whether I'm sick or not, I love it so much!
This is the first time I ever made jook myself and with your Dad's recipe. It came out fabulous! So grateful to you and your family.
In southern part of India where I am from, it is called Ganji and we do this either using rice or Sooji (semolina). Using Soji, it used be sweet Ganji. Since I grew up as vegetarian, with Rice Ganji, we used a lots of vegetables. Like how you said, this is not rich people food and also like you said, we used eat this when we were sick as well.
Hai i'm from Tamilnadu, India. We too have this food even today. We too call it with same name 'kanji'. With little variation in ingredients, we use rice, garlic, pepper, fenugreek, cumin and salt. Amazed to know that it is called by same name there😊
Our traders might introduced to them. While ours just plain kanji they added few ingredients to add more taste to it.
Malayali here.... Our kanjee dont jave spices.its plain porridge with some salt
Wow..im malay and kanji means starch in our language. Incidentally it is what the top layer of the congee is called.
We call it “jook.” “Congee” or “rice porridge “ are the English ways of calling it.
I m from telangana india we too have it called as " Ambali"
Really love hearing your Father and Mother share stories from their youth. Baby Cam is just soaking up all the love. Thank you!
This was the perfect combo of clear instructions, historical significance, and step by step video. Love that I can cook some of these dishes for my family. Thank you!
I absolutely love the family dynamics and explanation given by the elder Lau and his wife supplements it by explaning futther in english.
Thank you for making this channel. As a Thai-Cantonese living in Sweden, I miss Cantonese food so much. Cannot find good places here. So, I started cooking Cantonese dishes myself. Learning from your channel. Your mum mentioned steamed Hàahm Yùh and pork. My dad and I absolutely love the dish. Can you ask your dad to show how to make it? Big thanks to you and your family!!!
Nothing soothes my heart more than watching this grandpa cooking for his family 💓
Thank you for preserving your Cantonese recipes but also to bridge the East with the West. Only curiosity will bring cultures closer. Many thanks Mr Lau . Love the stories too!
It's so gorgeous reading the comments and seeing so many people sharing how this recipe has given them or their loved ones comfort in hard times! Thank you Lau family!!
I tried congee several years ago on my trip to Hongkong with my girlfriend, who is now my wife. We both couldn't forget that delicious taste and finally I found a perfect recipe:)
My wife loved it and I wanted to thank you for sharing this on youtube.
Sending love from Korea!
As I read all your comments it warmed my heart how Chinese all over the world cherished tradition. I am from the Philippines, half chinese and half Filipino- but I grew up in Chinese way - I can really relate to this. Stay safe everyone
Thank you so much for sharing this classic recipe. Your father is an excellent teacher, and it's so wonderful to share traditional recipes to the younger generations.
Love how Mr. Lau explains why things are done in a particular way
Thank you for welcoming us into your home, allowing us to feel as if we are all seated at the table with your precious family, and for sharing these sacred recipes with us so lovingly and meticulously.
"we can't rush making beautiful congee, be patient"
also whisking, "for us, this is faster. and we can eat sooner"
When my mom use to make congee she would cook it for almost an hour
Hahahaha good point 😆 What can I say... balance of patience and quickness 😂 I bet your mom's was delicious. If you ever try this way you'll have to let us know what you think.
Basically what my folks said too when I showed them this vid. "Patience is right, but that's the fast food way. You should cook it for at least an hour on a low simmer and hard boiling for a few minutes at the end for the rice to fully fluff and open. You should also use a large congee/clay pot for it."
We tamil people prefer little watery. If the rice fully cooked and becomes fluffy we stir to break the rice into few pieces and thats where we stop cooking. Would take 40-45 mins and some prefer to use broken rice to cook. Usually we wont add any other ingredients just salt alone for taste.
We mostly use par-boiled rice. Which helps to reduce the risk of getting diabetes.
@@satheeshg1181 very interesting. I must find par boiled rice🇨🇦🌻🙏
@@satheeshg1181 "We mostly use par-boiled rice. Which helps to reduce the risk of getting diabetes."
I was a bit shocked to see you say this as it totally reads like an old wive's tale but there is actual scientific evidence that it's true that par-boiled rice is better for diabetics and those who care about their blood sugar spikes. Though, for the readers of this message, remember that par-boiled rice is *not* "instant" rice (rice cooked then dried), but rather par-boiled rice is a different processing technique (as opposed to polished white or brown rice) where the rice, with-hull-on, is partially boiled in the husk which allows starches to do their thing in a healthy way before the actual cooking process, reducing the glycemic load on your blood sugar when you finally cook and eat it.
This is the most wholesome video in every way that I’ve seen for ages. Never had jook before and now I want to make some- looks delicious! Best wishes to your family x
This is perfect for cold weather. I've made this several times already and it comes out perfect every time. Thank you so much for sharing!
Great to have grandparents around, especially Dad Lau is such a good chef!!!
I don't know why, I see your dad as mine. They have similar posture, similar demeanour and gives out the same energetic feeling. It was a nice feeling. I feel proud! I never learned how to cook congee before, but now I do! Thanks for this.
This makes me miss my grandparents something fierce. They both passed in 2021 but for as long as I can remember their stories have always captivated me. Hearing them talk about when they were young, whether it was about how poor and rough and tumble my grandpa grew up or stories about my grandmas family, always seemed like they were telling me about another world and another life completely. I’d give anything to just hear them tell one more story.
Randy, Ive said it before and I'll say it again: You have such precious parents, and your son is so lucky too, to be born in a family, surrounded by so much love.....and food! What a blessing❤
This clip at the end is so beautiful and sweet, the dad is so wholesome - really missing my grandpa now, reminded me of a lot him 🥺❤️ he expressed his love through food - sometimes I make the foods he made for me as I child and I just feel so emotional.
I love how he insists multiple times how much time and love a good congee needs but than finds a few shortcuts to eat earlier ❣️❣️ no hate but much love for the awesome dish!! It's my favourite breakfast when I was traveling in Asia. Need to try it at home ☺️☺️
Haha I hear you that was funny when listening to him share. Glad that you still loved watching and tuned in. We can't wait for you to try ❤️
Me too
I have a lot of respect for your channel. Reminds me of when my Grandma would teach me how to cook, or when I would shadow my Father as he cooked for us. Even as a kid at Chinese restaurants I would always peek over the counter just to see how everything was prepared -- truly a blessing to be able to craft with one's own hands. Peace.
- Joub
Chinese parents are the best parents. They offer their best to their children. Chef Lau is a typical Chinese parent: low key, hard working, and very supportive of his family.
It gives me joy to listen to your family talking and eating together. ❤️
This was amazing! Thank you for teaching us about Chinese food, culture, family, language, and history all in one CZcams video! I appreciate you and your family. Thank you again! 🙏🏾❤️❤️❤️🙏🏾
I get very emotional watching these videos. Papa Lau reminds me so much of my father who was also Cantonese from Guangdong. He too loved to cook and see his family enjoy his food encouraging them to eat, eat. Thank you very much for these videos.❤
This warmed my heart so much. That juk looks life changing! Thank you for sharing your culture and family stories.❤️
Wow 🙇🏻♂️🙇🏻♀️ Thank you so much Eleni! We are so grateful that you found our channel, and we can’t wait to continue sharing many more recipes with you! ❤️
I love how your dad explains it so easily and makes Cantonese cooking less intimidating! Thanks for putting in the time for English translations
This is now my go to site whenever I feel like cooking good Asian food. Thank you Daddy Lau and family for sharing with us your legacy.
I actually did it! Not even my parents, who are Chinese but not Cantonese, have ever been bothered to make juk. I whisked the crap out of that rice until I got the texture. I didn't have ginger or spring onions the first time and it still tasted good, I'm gonna do it again soon.
my friend’s mom made us congee when i visited and it was so good. watching this video to see how it’s made brought me so much unexpected joy; you have such a beautiful and loving family. thank you for sharing.
Thank you, your dad reminds me of my Chinese family a lot. Sending lots of love your way!
Thank you so much for the love! We really appreciate it :)
My husband and I came back from our honeymoon with COVID (ugh), and our appetites have been off. My husband’s especially. I made this for us this morning, and omg it was PERFECT. Delicious, flavorful, easy to eat - everything we needed right now! Hubby was having trouble getting through a bowl of cereal earlier, but he devoured this. Thanks to both you and your grandpa for sharing this recipe!
Your content and creating with your dad/family is such a delight! May his recipes be preserved like a delicious century egg 😋