Lucas Sin, chef of Nice Day Chinese and Junzi Kitchen, demonstrates how to make and unpacks the history behind congee, …
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Why We Eat Congee, The Humble Rice Porridge
Lucas Sin, chef of Nice Day Chinese and Junzi Kitchen, demonstrates how to make and unpacks the history behind congee, …
Check on YouTube
could watch lucas all day–more!!
HEY… Lucas… don't propogate that Western fallacy. For people brought up tasting salt, sugar and vinegar only, the people who have their taste buds burnt out by the time they are adults, for those sad, sad people, rice doesn't taste, they can't taste it ! For people who grew up tasting the rainbow, plain rice tastes beautiful !!!
Dude you are so eloquent. Love your videos!
Yes ,I'm eating it in Romania when I feel sick.
awsm
In Kannada (Karnataka, Southern India) we call this ganji (gun-jee).. comforting when sick
This guy is so inspiring and I'm always hungry after watching his videos LOL 😆
filipino congee variations:
lugaw as the base.
arroz caldo (with chicken)
gotto (with pork or beef mostly innards)
The history and knowledge is outstanding. On etymologies, it makes me wonder if Congee shares some ancestry with Kedgeree, the Scottish breakfast dish that apparently hails originally from India, adapted to western tastes as long ago as the late 18th century.
Wonderful diction and very articulate. I love listening to his charming delivery !
yum. i like to sprinkle coriander on top and chilli oil too 🙂
never seen century old egg mashed in like that. i thought you always slice them in chunks like oranges! congee really is the cantonese version of chicken soup. i love it
Oh yes I ❤️ thousand year egg!!
Arroz caldo!
Why people forget bangladesh 🇧🇩 I don't know rice is our stape too 🤔 we have a saying that rice and fish makes bengali
I have covid and am eating this today
Did he just said that rice is easy to grow or farm? Man i bet he has no experience in farming what so ever.
I'm binging every single Lucas Sin video I can find – where has this guy been all my life
He's an amazing educator
Mouth watering…
Good hangover food too
I don't agree that congee stays filling; I usually get way hungrier way earlier than when I have rice
Iam from south india Kerala
Our staple food is kanji or conjee
That rice porridge with varriety of curries
Hell of a delight for malayalais
lugaw is freaking good here in ph
I’ve been watching some congee videos each video explains it as a “blank canvas you can work on” and “healing food”. It’s quite beautiful when something is so harmonious, even if it is food
What I like about learning other cultures food is we pretty much eat the same thing but we can find a new way to eat them without more cost. That is so much fun. 🙂
Brilliant presentation, marvellous!
Handsome man
Mother in law made this for me after I had my son. was everything i needed,
Obsessed now. Lucas needs a channel, a show – something lol. This is how you spend a down time Monday! Lucas, you make food I have had a lot interestibg again. Thank you,!
OMG I've heard Chef Kung talking and making Cungee, but never put two and two, just thinking that it looks like a recipe that we eat a lot in Portugal called "Canja de galinha" (Chicken Cungee) but we don't eat at breakfast, or it's not usual. Amazing how food unify us, two different cultures even so when talking about food our fuel, so similar.
in brazil we call it "canja" (khan jah)
its not quite the same recipe, its made with potato, carrots and chicken with many herbs and spices, but it can also be done with rice, and its used for the same purpose, people on the hospitals are fed canja most of the time
7:08 …..ah…I see…..I now understand why he has such beautiful glass skin! Look! LOOK AT HIM!! All that beautiful steam has his skin looking right!
Needs some sliced youtiao pieces on top to complete the picture.
good job dude.
Damn! I loved this Video!!!!! Love how you are explaining all the cultural Background while mixing in the techniques. I could listen to you forever explaining how to cook specific dishes.
Well explained and demonstrated
I have yet to find a cuisine that doesn't also have thinly sliced, sweet & sour fresh pickled cucumbers and deep fried dough balls.
I can listen to you all night! I am loving all the tidbits of information I learn from you.
I loved congee
Pretty good on the why not good on the howl
Congee is my absolute favourite food. Amazed at the shout out to arroz caldo, hope one day you can try goto, too!
Wow, very beautifully said!
So it has a Indian tuch to it.. wow..
Dancing elegantly around the elephant in the room. Congee is a peasant food, borne out of absolute necessity and dire need.
Really love the humble origins of this dish at yet Lucas brings such a level of complexity to it.
You have a great skill presenting food. You food looks amazing and also, you are super articulate. I love your videos.
While rice is a traditional food, polished rice really doesn’t have a lot of nutrients. These nutrients are shipped from the grain. Rice can be enhanced, but are stopped when soaked and rinsed. You want to rinse rice to get rid of the arsenic. Rice is really just a resistant starch.