Having a VERY RICE DAY cooking up this comforting Congee Recipe (jook)

ORDER YOUR COOKBOOKS, MERCH, & SUSHI MASTERCLASS HERE: https://www.yeungmancooking.com LEARN HOW TO MAKE A UNIQUE CHINESE CONGEE RECIPE AT HOME TODAY! LAY HO LAY HO! This recipe is basically my childhood in a bowl. We ate congee all the time and the recipe and toppings would be different every time. Join me in this episode and learn how to make a comforting bowl of Chinese style congee recipe right at home! CONGEE INGREDIENTS: 5 pieces garlic 1 onion 200g daikon radish 1 cup long grain rice 9 cups water 3 tbsp avocado oil 2 tbsp miso paste 150g shimeji mushrooms TOPPING INGREDIENTS: 200g extra firm tofu 1/2 cup peanuts 2 tbsp white sesame seeds 1 tbsp soy sauce 1 tbsp dark soy sauce green onions to taste ginger to taste chili oil to taste (Most addictive Red Chili Oil Recipe to SPI...) Directions: 1. Finely chop the garlic and onion. Peel the daikon radish and finely chop 2. Rinse and drain the rice 3. Heat up a large stock pot to medium heat and add 2 tbsp of avocado oil. Add the daikon, onions, and garlic and sauté for 8-10min 4. Add the rice and sauté for a few minutes. Then, turn the heat up to medium high and add 2 cups of water 5. Add the miso paste and stir until most of the water has evaporated 6. Add 2 cups water and stir. When the porridge has thickened again, add another 2 cups of water. Continue to stir (if the porridge boils too aggressively, take it off the heat to stir) 7. Add another 2 cups of water and continue to stir (use a whisk to expedite the process!) 8. Add the shimeji mushrooms and 1 cup water. Stir and cook for another 4-5min. Then, place a lid on the pot and set aside 9. Pat dry the extra firm tofu and mash into a crumble with a fork 10. Heat up a nonstick pan to medium heat. Add the peanuts and toast for a couple of minutes. Add the white sesame seeds and toast for another minute. Then, set aside 11. Place the pan back onto medium heat and add a drizzle of avocado oil 12. Add the tofu crumble and sauté for 3-4min. Then, add the soy sauce and dark soy sauce. Sauté for another 2-3min. Transfer the tofu crumble to the peanuts and mix together 13. Plate the congee and garnish with thinly sliced ginger sticks, finely chopped green onion, some tofu peanut crumble, a dash of soy sauce, and some chili oil If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode! Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you. STAY IN THE LOOP ON SOCIAL MEDIA! Wil's Recipes on Instagram: @yeungmancooking Wil's Recipes on Facebook: fb.me/yeungmancooking.com Wil's Photography + Video on Instagram: @wyphotography.com Wil's Photography + Video on Facebook: wyphotography 2URMN9UHJW9FTCHA HUZY5UQSSXLU1YY0 UGV0TSZ5UE6JPTLO You are watching: Having a VERY RICE DAY cooking up this com...