What Makes A Perfect Chicken Congee Jook Recipe?

I actually spent a few years in prison and most of my friends inside were in different Asian organized crime syndicates, congee was a regular dish on our menu because the prison food itself was pretty awful, we would have the kitchen just give us some raw ingredients instead of the prepared meals and then we'd buy rice from the prison store. We also had bok choy growing in the garden outside our unit. I have a surprisingly good amount of culinary memories from my time spent there 😂

My wife (chinese) is ill, down with a cold and fever. She does'nt want to eat. So I made this dish for her. I am not really into Congee, but this dish is great. She loves it, I finally found a congee I like, will definitely make it again.

I spent some time travelling back and forth to Shanghai for business. I went down to the hotel restaurant for my first breakfast, and was surprised to find that the dining room was split, with an "Eastern" side and a "Western" side. I was automatically ushered to the "Western" side, where the menu consisted of bacon, eggs, toast, waffles... what you might expect. On the second day, I surprised the waiter by asking to be seated on the "Eastern" side, where it turned out I was the only Westerner. There was no menu, just a stack of bowls, a large pot of congee, youtiao, and probably thirty different toppings. That was it for me - on subsequent trips I always ate "Eastern" breakfast, and congee remains one of my favorite comfort foods.

Her meticulous annunciation and precise language is a pure joy to behold. Her recipes are one of my top 'go to's.'

I made congee for the first time a few weeks ago. It was seasoned only with ginger and salt but I made toppings like soy sauce ground pork, stir fried baby corn, pickled carrots, scallions, and chili oil. So so good and my family loved it too.

I’m definitely trying this. A friend of mine made me congee many years ago when I wasn’t feeling well. It was the best bowl of comfort and happiness I ever tasted.

Congee is a new favourite in our house. I had covid a couple of weeks ago. I wasn't seriously ill but I did feel a bit sorry for myself for a few days. Bowls of congee were very comforting and so easy to prepare.

I can't eat the rice. in fact there's a lot of things you make that I can't eat. I enjoy watching you teach. you are so thoughtful and articulate. really you are one of the best on you tube. actually no. you are the best. the hot and sour soup I learned to make is restaurant quality thanks to you. ❤

We love chicken conger. My family adds a spoonful of preserved radish, fried shallots and freshly cut spring onions. We sometimes serve the congee into a bowl with 1 raw egg per serve. That gives it a luxurious creaminess from the part cooked egg.

51 years ago in PeiTou, TaiWan My good fiend Lao Wang (a former Mainland General) and I would seek out a stall that served the congee. Since he and I both spoke Mandarin, we would compete to find the best place. Fond memories of that part of my history.

My favorite Chinese resturant made with Roast Duck and Chicken. The oils from both roasted meat made it so decadent.

My neighbor used to make turkey congee after Thanksgiving/Xmas when it started to get cold in Texas. So good!

My mum used to add Gor Pay, dried naartjie (satsuma????) peel to the jook... a touch of citrus warmth, absolute heaven

My husband and I would like to thank you for sharing your culture with us! This soup was fantastic 😋. I'll never want regular chicken soup again! I look forward to trying other recipes from you as well. God bless you and and your family!

You are the best. Chinese food is my favourite, and every one of your recipes that I have made has turned out so delicious. Thank you for sharing your authentic family recipes 🙏🙏🙏

A friend treated me to congee at a local restaurant, and I loved it (fish). Someone also brought a batch to a pot luck for a group I belonged to, and it was delicious (chicken). So I tried making the pot luck version. In an instant pot. The recipe I found called for 1 cup of rice, and I believe 4 cups of broth or water, and cook. It was of course too thick, and the rice was not cooked. So I added more water and stirred. A few minutes later, rice was cooked a little better, but still too thick. So more broth. Also added some flavourings - salt, pepper, sesame oil, and I believe green onions. A few minutes later, rice was still too thick. More water. By the time I had the right consistency, I think I could have fed half of Taiwan. So thank you for a complete demonstration of how to do this, and for the ingredient amounts. I will definitely try this again.

I love congee - this looks like a really accessible recipe. Looking forward to trying it ☺️

I love congee it's such a comforting food that is also very simple!

So I made this straight after watching it, and oh my days, it is utterly delicious! Beautiful, amazingly flavourful recipe and so easy and quick to cook. Thank you so much for sharing this and walking us through it 😊 I’ll definitely be making this again and again. In the future I’ll be trying the chicken as shown, however, this time I already had two leftover roast chicken legs, and they were so tasty and lent the flavour to the congee. It is so warming, comforting and makes you feel so cozy. This is perfect for the autumn and winter months or just a wholesome brekky/snack. And you really could use whatever ingredients you have on hand. In this case I had everything but the chicken (from scratch), I also used clear soy sauce which didn’t detract from the beautiful delicate colour of the congee. This is going to be a new staple. Thank you again xx

I love how you explain why you do things a certain way!! I'm learning how to cook. So glad to have found your channel!! Thank you