CHINESE CONGEE RECIPE | VEGAN JOOK RICE PORRIDGE 米粥

LAY HO MA everyone! Being Cantonese, this dish is a staple. Chinese people eat congee when the sun is shinning, when the skies are thundering, when we are celebrating, when we are sick, and every other occasion in between. Congee is quite a simple dish to make and you are free to top it with what every you'd like - yup even sweet potato... Nonetheless, join me in this episode and learn how to make vegan congee!

Ingredients:
9 cups water
1 cup jasmine rice
Salt to taste

Toppings:
Ginger
Green onions
Shimeji mushrooms
Peanuts
Soy sauce
Toasted sesame oil
Chili oil

Directions:
1. Wash the rice in cold water 3-4 times or until the water becomes clear
2. Start with the rice in the stock pot on medium high heat
3. Stir until the rice starts to stick to the pan and pour in 2 cups of water
4. Stir until most of the water has evaporated, then pour in another 2 cups of water
5. Repeat step 4 twice
6. When the rice boils aggressively, take the pot off the heat to stir (this will prevent the hot water from splashing up)
7. Place the pot back on the heat and pour the last cup of water when the rice resembles porridge
8. Add the mushrooms and stir for another few minutes
9. Plate, and add your favourite toppings
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Видео CHINESE CONGEE RECIPE | VEGAN JOOK RICE PORRIDGE 米粥 канала Yeung Man Cooking