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A nice hearty soup similar to American chicken noodle soup, many Asian countries enjoy Congee or Rice Porridge for breakfast and some time lunch and dinner. Each country has their own variation.
You can substitute the meat of your choice. It goes well with many salty ingredients. Some toppings that you might want to try includes:
Shredded or Ground meat
Seafood
Meat balls or Fish Balls
Salted Radish
Dried Shrimp
Salted Eggs
Ginger
Salted Soy Bean
…..
http://khatiya-korner.com/blog/2009/06/12/congee-rice-porridge/
Duration : 0:3:52
Tags: Baw, Cambodia, chicken, Congee, Cooking, food, Khatiyakorner, Khmer, Porridge, Recipe, rice, seafood, shrimp, tutorial
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on Thursday, February 18th, 2010 at 1:26 pm and is filed under chicken recipes.
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12 Responses so far to "Congee (Rice Porridge with Chicken) Recipe + Tutorial"
February 18th, 2010 at 1:26 pm
Oh I love “jap kwai …
Oh I love “jap kwai” too! But sometime it’s not easily accessible. But when I do eat out and if I know they have them, I usually order it with noodle soup or rice porridge.
February 18th, 2010 at 1:26 pm
You can eat it with …
You can eat it with “ja kwai”/chinese cruller.
i love dipping it in the soup and it absorbs the flavor! yum
my family likes to use the sawleaf herb/ “jee wunsoy” too.
and i like to top it off with sriracha chili garlic sauce.
February 18th, 2010 at 1:26 pm
Very good …
Very good instructions, thank you.
February 18th, 2010 at 1:26 pm
All of the …
All of the measurement is listed in the video…
I’ve also list them as well as instructions in my website. Follow the link in the details ==>
February 18th, 2010 at 1:26 pm
please more detail …
please more detail for the stock ingredients……(1cup,1piece,etc)
February 18th, 2010 at 1:26 pm
what is the name of …
what is the name of the lovely enchanting song?
February 18th, 2010 at 1:26 pm
Nice work, we liked …
Nice work, we liked your video very much so we embedded it on ChefCommons w/ link back and reference to Youtube. (Let us know if you don’t wish for it to be featured)
February 18th, 2010 at 1:26 pm
You said it! I …
You said it! I couldn’t think of the name. But now that I discover this method, I prefer it because it allows me to adjust each bowl (dry or soupy) plus I can reserve it and eat it again later without the porridge being soggy as if I were to do it all in one pot. =)
February 18th, 2010 at 1:26 pm
yes, very …
yes, very interesting. i believe this technique is similiar to making ba’bar sam-choke
February 18th, 2010 at 1:26 pm
wow. this is a very …
wow. this is a very interesting way of making ba’baw…. thanks for sharing.
February 18th, 2010 at 1:26 pm
I did thought about …
I did thought about doing voice over as well but I live so close to a main road/hwy and so the recording quality is not good. You can hear the cars, the truck and the rumble in the background that I became distracted.
February 18th, 2010 at 1:26 pm
video was nice but …
video was nice but kinda wished you did the voice over