congee hashtag performance

egg drop soup inspired oats to warm your cold dead soul ingredients: 1 cup oats 2 cups water (or dashi/stock) 1 tbsp dashi powder if using water 2 eggs green onions salt white pepper sesame seeds and chili oil optional directions: cut your green onions separating the whites (to cook) and the greens (to garnish). cook your oats and the white part of green onion in your dashi/stock, salt, and white pepper for about three minutes or until softened. carefully pour your beaten eggs in and put the lid on to cook all the way through. garnish with green onions, sesame seeds, and chili oil (or sesame oil for non spicy) #savoryoats #oatsrecipe #oatmeal #eggdropsoup #congee #asianrecipes #foodtiktok @Quaker Oats

Trending vegetable congee recipe in China. Do u want to try? #Recipe #cooking #chinesefood #congee

The ultimate “sick food” to cleanse the body 🥣 瑤柱瘦肉粥 (Congee with pork and scallop) #chinese #asian #asianculture #chineseculture #chinesestyle #chineselanguage #rice #chinesefood #asianculture #asianfood #congee #poridge

I took the chicken thighs from my broth, patted the skin dry, and fried them in sweet soy sauce and sesame oil to make a succulent lil chicken topping. chicken broth + rice = your basic congee. For a fatty, golden broth, I use 4 skin on chicken thighs, 10 cups of water, 10-20 garlic cloves, chopped scallions, and a handful of sliced ginger. This yields about 8 cups of final broth. Place the chicken thighs skin side down in a large pot before setting it on the heat. Then set the heat to medium low, pressing the chicken and its skin into the base of the pot. This ensures the skin makes as much contact as possible with the pot and renders all of its fat. Once the skin is golden brown, add the water, garlic cloves, ginger, and scallions. Bring to a boil and then reduce the heat to low. Add 1/2 tablespoon of salt and stir. Let the broth simmer, with the lid on but slightly ajar, for 3 hours. Use a strainer and tongs to remove the chicken and aromatics from the broth. For the congee, add 5 cups of broth to a pot with 1 cup of any white rice. I like to add some extra ginger, salt, and a dash of soy sauce too. Bring to a boil and simmer until the rice is a porridge like consistency. It shouldn’t be striking in flavor, but gentle and aromatic (a warm base for some toppings like extra soy sauce, chili crisp, scallions etc). #healthyfood #Recipe #congee #EasyRecipe #foodtiktok #chef #healthyrecipes

Potatoes don’t count 😜 #savoryoatmeal #congee #newyearsgoals #savorybreakfast #eatmoreplants

Chinese fresh shrimp & beef Congee in casserole,it's so delicious #congee #chinesefood #EasyRecipe #simplerecipe #chinesebreakfast #Foodie

To make my carnivore congee, instead of rice, I used egg whites and Further Food gelatin! It’s super delicious! 🥣 INGREDIENTS ▢ 8 large egg whites (liquid egg whites will work) ▢ 2/3 cup chicken broth (or beef broth) ▢ 1 tablespoon Further Food gelatin (no substitutes) code MARIAMINDBODY to save ▢ 2 teaspoons fresh ginger grated ▢ 1/8 teaspoon Redmond Real salt OPTIONAL GARNISH: ▢ Thinly sliced green onion ▢ organic tamari sauce ▢ sesame oil INSTRUCTIONS In a small bowl, whisk together the egg whites, broth, gelatin, ginger and salt (or place everything into a blender and pulse until smooth). In a medium-sized saucepan, melt the oil over medium heat. Add the egg mixture and cook, scraping the bottom with a whisk, until the mixture thickens and starts curdling, about 4 minutes. Use a whisk to help separate the curds. Once the curds form and the mixture has thickened, remove from the heat and transfer to a serving bowl. Serve with ¼ cup additional chicken or beef broth if desired. Garnish with green onion, tamari sauce and sesame oil if desired. Best served fresh. #carnivore #carnivorediet #animalbased #mealprep #congee #Recipe #EasyRecipe #protein #lowcarb #keto #ketodiet #yummy #mariaemmerich @Further Food

Anytime Mrs. No Limit is feeling under the weather, Cháo Gà is the #1 most requested meal she asks for. So here we are! This pot will last her a few meals until she starts getting better. I cooked this pot of Vietnamese Chicken Rice Porridge with chicken leg quarters. I removed the skin from two of the legs for a lighter broth. So much more flavor from the dark meat. Love it. Ingredients: 4 chicken leg quarters 12 cups of water 1 cup Jasmine Rice 1/4 cup Sweet Rice 1 Yellow Onion 1 Shallot 1 Knob of Ginger 1 tablespoon salt 1 tablespoon fish sauce 2 teaspoons sugar #nolimitcooking #chaoga #riceporridge #congee #vietnamesecomfortfood #vietnameserecipes