Easy 1-2-3 Chicken Congee

Easy 1-2-3 Chicken Congee

Easy 1-2-3 Chicken Congee

Soup Name:

Easy 1-2-3 Chicken Congee (using frozen chicken thighs)

Traditional Chinese Name粥 (zhōu)

Taste:  Savory and sweet

Nature: Slightly warm

For more videos, you can follow us on YouTube.

My daughter… one morning told me she wasn’t feeling well, particularly in the stomach and really wanted congee.  This is why I always keep a few chicken thighs (and other various meats) frozen in my freezer.  It’s for these days where I could use them for a quick 1-2-3 chicken congee, ready in about 2 hours (or more depending on how much notice or time you have).

OH THE TOPPINGS!

The amazing thing about plain congee is how you can have a host of toppings available for any taste, condition, discerning critic (or congee food taster)!

Here are some of the interesting ones I’m using today:

 

  • Preserved sweet and sour cucumbers (these come in jars which you can purchase in the supermarket).  They are slightly sweet and slightly tart and super appetizing with rice or congee!
  • Dried seaweed.  Adds a bit of savory crunch!
  • Kimchi.  I know, it’s not very Chinese of me, but I couldn’t help myself!  It was calling to me!
  • Preserved savory olives.  This is a very Chiu Chou-styled topping and is commonly served with plain white congee.  It’s part of my Chiu Chou background that I have jars and jars of these in my pantry!
  • Fresh green onions.  A staple topping that provides a fresh twist! 

What’s involved?

Prep time: 5 mins

Cook time: 60 mins+

Total time: 65 mins+

Serves: 8 bowls

Ingredients

  • 2 cups of white rice (my kids like using sushi rice for congee sometimes or I blend long grain and sushi rice)

  • 2.5 L of water

  • 6-7 dried scallops or conpoys

  • 2-3 frozen chicken thighs

  • Your fine selection of congee toppings (I have many in my pantry and fridge just because that’s how I roll)

Cooking Instructions

  1. Take out your frozen chicken thighs from the freezer.  No defrost needed.
  2. In your congee or soup pot, add in the rice, frozen chicken thighs, dried conpoys, and water
  3. Boil on high heat for about 20 minutes, or until the water begins to dance with bubbles
  4. Gently stir the pot to ensure that the rice isn’t sticking to the bottom of the pot
  5. At this point, you can reduce the boil to a medium boil (so the water doesn’t spill over) and boil for another 1-2 hours depending on how much time you have.  
  6. Stir occasionally to prevent sticking
  7. Serve, top with your favourite toppings, enjoy!

EQUIPMENT USED

To answer your questions on what equipment I'm using, I've built a section here where you can find and explore what I'm using to make soups.  Ingredients are a little harder, but I will do my best as I source them around.  However, you can always message me on Instagram, TikTok, YouTube, or Facebook, and I will reply and try to point you in some direction!  

A great help for fish or small bones in soups, including small ingredients such as barley, fox nuts, spices just to keep everything together.

A MUST HAVE in the kitchen!  Energy saving, cost effective, and perfect for busy chefs!  Check out my article here that explains it.

Another MUST HAVE in the kitchen for soups!  It's so fine that it will scoop off the top oil and foam layer when using meats in your soup!

I use these types of stove top safe tea pots to make most of my herbal teas!

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Coughing?  Stuffy Nose?  Congestion?  Try this Chinese Herbal Tea with Licorice, Cinnamon, and Luo Han Guo

Coughing? Stuffy Nose? Congestion? Try this Chinese Herbal Tea with Licorice, Cinnamon, and Luo Han Guo

Coughing? Stuffy Nose? Congestion? Try this Chinese Herbal Tea with Licorice, Cinnamon, and Luo Han Guo

Tea Name:

Chinese Herbal Tea with Licorice, Cinnamon, and Luo Han Guo

Traditional Chinese Name:

止咳茶 (zhǐké chá) – direct translation here is “anti-cough” tea.  There are many teas that have earned the right to this label, so it’s just easier to use it as such instead of labeling all the ingredients.

Nature:  Cooling

Taste: Sweet

For more videos, you can follow us on YouTube.

This tea is perfect for tonifying blood and Qi and clearing the toxicity that comes with stuffy congestion in the lungs and nose (commonly associated with a thick, green or yellow phlegm).  It moistens the stuffy stuff (like phlegm) and helps to stop coughs.

A great way to check if this tea is good for you is to check the condition of your tongue.  If it’s got a thick, yellow or white coating on top, it’s a good indication there’s excess yin in the body.  That totally makes sense because I went swimming when I was already feeling a little under the weather.  And with the cold pool, that’s excess yin in my body and the dampness!

You can check this article that explains the balance of yin and yang in the body, AN INTRODUCTION TO YIN AND YANG IN OUR EVERYDAY SOUPS AND FOOD.

 

What’s involved?

Prep time: 2 mins

Cook time: 13 mins

Total time: 15 mins

Serves: 2 cups

Ingredients
Cooking Instructions
  1. In a stovetop safe pot, add all the ingredients (except the rock sugar)
  2. Add in your water
  3. Boil on high until it fully boils and then reduce to a low-medium heat for another 10 mins
  4. Add in the rock sugar and let it fully dissolve
  5. Serve and enjoy!
Any benefits?
  • This Chinese herbal tea is great if you’ve got a lot of congestion, particularly in the nose and lungs (the thick type)
  • This tea also helps relieve coughs
  • It is a slightly warming tea, helping to drive the excess yin from the body
  • Excess yin tends to show up if you’ve been overexposed to cold or damp conditions (such as swimming, outdoor winter sports, or cold exposure)

For videos, visit us on YouTube.

EQUIPMENT USED

To answer your questions on what equipment I'm using, I've built a section here where you can find and explore what I'm using to make soups.  Ingredients are a little harder, but I will do my best as I source them around.  However, you can always message me on Instagram, TikTok, YouTube, or Facebook, and I will reply and try to point you in some direction!  

A great help for fish or small bones in soups, including small ingredients such as barley, fox nuts, spices just to keep everything together.

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Hot and slightly spicy Korean Kimchi and Tofu Jjigae (soup)

Hot and slightly spicy Korean Kimchi and Tofu Jjigae (soup)

Hot and slightly spicy Korean Kimchi and Tofu Jjigae (soup)

Soup Name:

Korean  Kimchi and Tofu Jjigae (Soup)

Nature:  Cool (although could be warmer depending on how spicy you make it, but this is driven by the cooling white radish and tofu)

Taste:  Sweet, Salty

For more videos, you can follow us on YouTube.

I know there’s a thought that this is a fusion (and not completely authentically Korean) of Chinese and Western elements, and you’re right! 

The Korean soup dashi base though, I can assure you is completely authentic!  You can find the full post and video available for you to start this amazing soup.

The great thing about this soup base is that you can make so many soups with this base!  And today, I really wanted a kimchi and tofu soup (usually served with rice!). 

Once you have the soup base, you can craft or create the soup you want.  I’ve gone with a simple combination that is less spicy and a bit untraditional in that it’s more like a Chinese fusion version with the Korean dashi soup base.

Some key ingredients in Korean spicy stews is the pepper flakes.  This is what makes it bright red and spicy!  

What’s involved?

Prep time: 5 mins (with 40 mins from dashi prep)

Cook time: 10 mins

Total time: 15 mins

Serves: 1 L individual pot of stew (or soup)

Ingredients

Optional:

  • 20 g of Korean pepper flakes (gochugaru)
  • 1 tsp of toasted sesame oil
  • 1 raw egg

 

Cooking Instructions

To make the Korean dashi (soup base), you can follow these instructions below (and also following this post):

 

  1. Remove the heads from your dried anchovies and put them into your soup pot.  No washing or cleaning is needed, just simply remove from the bag.
  2. Remove the dried seaweed sheet from the packaging and snap into pieces to fit into the pot and put into the pot
  3. Peel your white radish (enough to remove all the skin if you plan to eat it, as the skin can be quite tough and unpleasant to eat) and slice into 1 cm thick slices (or any thickness you’d like)
  4. Put everything into your soup pot
  5. Add in the water
  6. Boil on high for 10 minutes, covered
  7. Reduce boil to another 20 minutes
  8. Strain all the ingredients, separating the liquid from the soup goodies 
  9. This strained soup is your dashi!  You can use directly as is into your soup of choice or put into mason jars and store in the fridge for up to 3 days.

To make the rest of the kimchi tofu soup:

 

  1. In a separate individual pot, scoop the Korean dashi soup to start this dish.  For mine, I’m using ox tail and fresh white radish, so I’ve scooped healthy amounts as part of my meal.  Scoop in ONLY HALF the volume of the pot as you’ll want to save space for the additional ingredients
  2. Turn that on to a medium boil
  3. Add in the fresh kimchi, soft tofu (in the middle), fresh cabbage and any meats
  4. Cover and let that boil for 10 minutes to allow all the ingredients to soften together
  5. Once soft, you can garnish with green onions
  6. Serve while still bubbling and enjoy!

EQUIPMENT USED

To answer your questions on what equipment I'm using, I've built a section here where you can find and explore what I'm using to make soups.  Ingredients are a little harder, but I will do my best as I source them around.  However, you can always message me on Instagram, TikTok, YouTube, or Facebook, and I will reply and try to point you in some direction!  

A great help for fish or small bones in soups, including small ingredients such as barley, fox nuts, spices just to keep everything together.

A MUST HAVE in the kitchen!  Energy saving, cost effective, and perfect for busy chefs!  Check out my article here that explains it.

Another MUST HAVE in the kitchen for soups!  It's so fine that it will scoop off the top oil and foam layer when using meats in your soup!

I use these types of stove top safe tea pots to make most of my herbal teas!

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Don't know where to start? Don't know why you should start? Here are some answers to get you started from: WHY you should do hot foot soaks WHAT equipment you'll need HOW to do a foot soak The BENEFITs of hot foot soaks TIPs and TRICKs of hot foot soaks This post...

How to make a Japanese-inspired Pork Meatball in Miso One Pot Dinner Soup

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Making Frozen Chinese Soup in Bulk at Home (Saving Time and Effort)!

One guiding principle in Traditional Chinese Medicine is the yin yang theory.  In the natural world, there exists a balance between 2 opposing and co-existing forces and yet, they also exist in each other.  Our bodies, minds, and souls are designed the same way in...

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Soup Name: Hong Kong Styled Russian Borscht (with oxtail) Traditional Chinese Name: 羅宋湯 (luó sòng tāng) Nature:  Warming Taste: Savory, sweet, and slightly sour For more videos, you can follow us on YouTube.  Did you know the secret ingredient to an HK-styled...

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GIVE YOUR LOVE OF SOUP.

FOLLOW US AND SHARE.

Chinese-Styled Cream of Corn Egg Drop Soup

Chinese-Styled Cream of Corn Egg Drop Soup

Chinese-Styled Cream of Corn Egg Drop Soup

Tea Name:

Chinese-Styled Cream of Corn and Egg Drop Soup

Chinese Name: 

玉米湯 (yù mǐ tāng)  

Nature:  Warm

Taste:  Sweet, Salty

For more videos, you can follow us on YouTube.

There are as many versions of a Chinese-styled corn and egg drop soup as there are likely ABC soups!  This is a staple in lots of Cantonese cuisines, with a thinner consistency over an American Chinese version (which uses corn starch as a thickener).

It is also known as the “egg flower soup”, which I love!  Because the idea is that the egg drop flowers into the soup as you pour it in, giving it a beautiful non-uniform design inside the soup!

 

This is actually one of my dad’s favourites and you can find the very basic version of the soup, the Corn and Egg Drop Basic Soup here.  I remember having this very often as a kid, especially as it’s super easy to make, the ingredients are readily available, and it is delicious served on rice!!  It’s almost like a sauce, but not quite!

With this version, I’ve gone a bit Chinese with some of the herbal additives just because I wanted a slightly warmer take on it and definitely a heartier version with the potatoes because I know my kids love potatoes!  Honestly, I would recommend you tweak, build, or create whatever inspires you!  This is the beauty of cooking (versus baking… but we can save that debate for another day!). 

What’s involved?

Prep time: 15 mins

Cook time: 20 mins

Total time: 35 mins

Serves: 8 bowls of soup

Ingredients
Cooking Instructions
  1. You can prepare all your ingredients first, primarily the onions, garlic, potatoes, and fresh corn on the cob
  2. Chop your onions quite finely into cubes
  3. Dice up your garlic
  4. Remove the ears from the corn and shuck the corn, taking only the kernels.  I tend to snap the corn in half first so that it stands on the flat side so I can just shuck it down (see video)
  5. Wash, peel, and cube your potatoes into bite-sized pieces
  6. In your soup pot, with a bit of oil and on low heat, fry the onions on low heat to cook and slightly caramelize 
  7. Once the onions are soft, throw in the diced garlic to fry for 5 minutes on low heat
  8. Add in all the shucked corn kernels and stir for 5 minutes
  9. Turn up the heat to high now and add 2L water (or chicken broth)
  10. Allow this to come to a boil
  11. Once it boils, add in your Chinese herbs and the cubed potatoes
  12. Add in the canned cream of corn at this point
  13. Cover the soup
  14. Be sure to stir this soup once in awhile to prevent any of the ingredients from sticking to the bottom
  15. Once that boils again, you can reduce the boil to a low heat, keeping it covered for 10 minutes to allow the potatoes to fully soften
  16. In a bowl, crack your eggs and scramble
  17. Gently stir the soup in circles as you drizzle the egg drop into the soup, allow the eggs to cook as it enters the soup and not in clumps
  18. Serve, garnish, and enjoy!

Tips:

  • This is designed as a quick boil soup which means that the ingredients are cut up quite small (so they cook quicker)
  • For a true warm soup, consider adding sliced ginger, sliced tangerine peels, and even sesame oil (which is delicious and fragrant!)
  • I tend not to use a corn starch thickener here, but this really quite personal.  If you do use corn starch, be sure to dissolve the corn starch in cold water first and gently pour into the soup and stir
  • You can use frozen corn as well (although it doesn’t taste as yummy, but still works!)
  • Be sure to continuously stir as this soup cooks as to avoid any ingredients sticking to the bottom and burning
  • SERVE WITH RICE!!  SO YUMMY!

CHECK OUT OTHER SIMILAR SOUPS

EQUIPMENT USED

To answer your questions on what equipment I'm using, I've built a section here where you can find and explore what I'm using to make soups.  Ingredients are a little harder, but I will do my best as I source them around.  However, you can always message me on Instagram, TikTok, YouTube, or Facebook, and I will reply and try to point you in some direction!  

A great help for fish or small bones in soups, including small ingredients such as barley, fox nuts, spices just to keep everything together.

A MUST HAVE in the kitchen!  Energy saving, cost effective, and perfect for busy chefs!  Check out my article here that explains it.

Another MUST HAVE in the kitchen for soups!  It's so fine that it will scoop off the top oil and foam layer when using meats in your soup!

I use these types of stove top safe tea pots to make most of my herbal teas!

EXPLORE MORE

How to make a vegetable tomato based soup (with macaroni)

Soup Name: Vegetable Tomato Soup Traditional Chinese Name: 集菜番茄湯 (jí cài fānqié tāng).  This is a very Cantonese label of this soup.  The basic translation of this is just "vegetable tomato soup" and the vegetable translation is often used for simple soup of...

Why foot soaks (foot baths) are good for you?

Don't know where to start? Don't know why you should start? Here are some answers to get you started from: WHY you should do hot foot soaks WHAT equipment you'll need HOW to do a foot soak The BENEFITs of hot foot soaks TIPs and TRICKs of hot foot soaks This post...

How to make a Japanese-inspired Pork Meatball in Miso One Pot Dinner Soup

Soup Name: Delicious One Pot Vegetable Vermicelli Soup for Dinner.  Literal translation from Chinese is "Mixed vegetables vermicelli pot soup".  For this one, I went with pork meatballs and a Miso butter soup base. Traditional Chinese Name: 雜菜粉絲鍋湯 (zá cài fěnsī guō...

Why foot soaks (foot baths) are good for you?

Don't know where to start? Don't know why you should start? Here are some answers to get you started from: WHY you should do hot foot soaks WHAT equipment you'll need HOW to do a foot soak The BENEFITs of hot foot soaks TIPs and TRICKs of hot foot soaks This post...

How to make a Japanese-inspired Pork Meatball in Miso One Pot Dinner Soup

Soup Name: Delicious One Pot Vegetable Vermicelli Soup for Dinner.  Literal translation from Chinese is "Mixed vegetables vermicelli pot soup".  For this one, I went with pork meatballs and a Miso butter soup base. Traditional Chinese Name: 雜菜粉絲鍋湯 (zá cài fěnsī guō...

Making Frozen Chinese Soup in Bulk at Home (Saving Time and Effort)!

One guiding principle in Traditional Chinese Medicine is the yin yang theory.  In the natural world, there exists a balance between 2 opposing and co-existing forces and yet, they also exist in each other.  Our bodies, minds, and souls are designed the same way in...

GIVE YOUR LOVE OF SOUP.

FOLLOW US AND SHARE.

EXPLORE MORE

How to make a vegetable tomato based soup (with macaroni)

Soup Name: Vegetable Tomato Soup Traditional Chinese Name: 集菜番茄湯 (jí cài fānqié tāng).  This is a very Cantonese label of this soup.  The basic translation of this is just "vegetable tomato soup" and the vegetable translation is often used for simple soup of...

Why foot soaks (foot baths) are good for you?

Don't know where to start? Don't know why you should start? Here are some answers to get you started from: WHY you should do hot foot soaks WHAT equipment you'll need HOW to do a foot soak The BENEFITs of hot foot soaks TIPs and TRICKs of hot foot soaks This post...

How to make a Japanese-inspired Pork Meatball in Miso One Pot Dinner Soup

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Easy One Pot Cabbage and Sukiyaki Pork in Soup for Dinner

Easy One Pot Cabbage and Sukiyaki Pork in Soup for Dinner

Easy One Pot Cabbage and Sukiyaki Pork in Soup for Dinner

Soup Name:

Easy one pot cabbage and sukiyaki pork in soup for dinner

This soup is slightly cooling because of the cabbage.

 

For more videos, visit us on YouTube.

Looking for a simple, healthy, easy-to-make Chinese soupy dinner?  I’ve found one!

If you love napa cabbage and the sukiyaki styled soft pork (which is used in hot pots), I’ve got just the meal for you.  All you really need are 2 ingredients and everything else is extra – so get creative~!

Learning tip: In Cantonese, 一鑊熟 yat (one) wok (pot) suk (cooked)! Meaning, everything cooked in one pot. I love these ideas! Thank you @peggychan1210 for your suggested word! 

What’s involved?

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Serves: 6 servings

Ingredients
  • 1 large fresh napa cabbage
  • 1 pack of sliced pork (or beef or chicken, your choice).  The thinner the better with a little bit of fat (sukiyaki style, which means it’s designed for hot pots and cooks quickly)
  • 1 tablespoon of dried wolfberries (optional)
  • 2 tablespoon of chicken broth (can use 1 tablespoon of miso paste instead)
  • 1 tablespoon of soy sauce
  • 2 L of water
  • optional green onions for garnish
  • optional drizzle of sesame oil
Cooking Instructions
  1. Slice your napa cabbage into 3-inch sections horizontally, keeping the circle intact if you can
  2. Then gently layer in the pork slices into the folds of the cut napa cabbage, ensuring you can hold the circle and that it fits into your soup cooking pot
  3. Layer the cabbage so it fits circular into the pot (see video)
  4. Top with seasoning or soup base as needed
  5. Top with optional herbs such as dried wolfberries or dried dates
  6. Add 2L of water (or enough to fill the pot)
  7. Cover and boil on medium for 30 minutes
  8. Garnish, serve, and enjoy with rice or noodles!

Some tips!

  • Use a larger napa cabbage (not the baby ones) as the leaves are too small and won’t completely fill the pot.
  • When you cut the cabbage, hold it in place with your hands as its grown (keeping the layers in place), that way, you can just slip in the meat in between without restacking.  
  • The sukiyaki type of meat that’s best for this type of dish is a half fatty, half meaty cut.  These become soft (because of the fat portion) and cook really quickly. 
  • Use simple herbs like wolfberries or dried red dates to warm up the soup as cabbage is a cooling vegetable.

For videos, visit us on YouTube.

EQUIPMENT USED

To answer your questions on what equipment I'm using, I've built a section here where you can find and explore what I'm using to make soups.  Ingredients are a little harder, but I will do my best as I source them around.  However, you can always message me on Instagram, TikTok, YouTube, or Facebook, and I will reply and try to point you in some direction!  

A great help for fish or small bones in soups, including small ingredients such as barley, fox nuts, spices just to keep everything together.

A MUST HAVE in the kitchen!  Energy saving, cost effective, and perfect for busy chefs!  Check out my article here that explains it.

Another MUST HAVE in the kitchen for soups!  It's so fine that it will scoop off the top oil and foam layer when using meats in your soup!

I use these types of stove top safe tea pots to make most of my herbal teas!

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Winter Melon with Chicken and Mushrooms Rice Soup

Winter Melon with Chicken and Mushrooms Rice Soup

Winter Melon with Chicken and Mushrooms Rice Soup

Soup Name:

Winter Melon with Chicken and Mushrooms Rice Soup

Chinese Name:

冬瓜雞湯飯 (dōng guā jī tāng fàn)

 

For more videos, visit us on YouTube.

Sometimes, you just want something simple, something warm, something soupy, but all-in-one.  

There’s a concept called “Soup Rice” in the Chinese food repertoire that basically is any type of rice served with a soup.  It’s quite popular in the Chiu Chou-style (where my mom is from, so we ate it all the time).  It’s different from congee because congee is boiled rice, but this is literally a scoop of rice dropped into soup.

 

“Soup Rice”, aka 湯飯, comes with a variety of soups!  It is also known as “Pao Fan” (泡飯) and is commonly found in Singaporean, Taiwanese, Japanese, and Korean cuisine (on top of Chinese).  Pao Fan itself means submerged rice, so theoretically, rice submerged in sauce, liquid, or toppings.

Did you know that the soup rice was traditionally served during the rice harvest season and made into large pots to serve the village? It was also seen as food of the poor. These days, soup rice can be found in many cuisines in Asia with a variety of soup bases, included lobster, dried fish, and a variety of vegetables!

Actually, most soups can be made into soup rice.  In general, there’s some protein, some vegetables, and a soup base. 

This is a simple chicken, mushrooms, with winter melon soup in rice.  The Chinese celery is to add a little more elevated flavors and the ginger is to balance the cooling winter melon, although that’s optional.

Serve up the soup as one giant pot on the table.  Then everyone can have rice in large bowls and ladle their own soups and ingredients inside!  So warming, so yummy!

 

What’s involved?

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Serves: 6 servings

Ingredients
  • 4 chicken thighs, chopped
  • 1 large slice of winter melon, peeled and largely cubed
  • 5-6 fresh shiitake mushrooms
  • 2 stalks of Chinese celery
  • 5 slices of fresh ginger
  • Chicken or beef broth stock
  • 2L of water
  • 3 cups of rice, cooked in rice cooker
Cooking Instructions
  1. In a shallow pan, you can pan-fry your chopped chicken thighs (skin down) to brown the skin.  You don’t need to add oil as the skin will naturally release oils.  Brown until crusted over and set aside.
  2. Begin to boil your soup water
  3. Prepare your winter melon by skinning and cutting into large cubes
  4. You can also wash and slice your fresh shiitake mushrooms and Chinese celery
  5. Once your soup water boils, you can throw everything into together, including the stock
  6. Boil on medium for 30 minutes
  7. Serve and top with rice!

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