This GOURD-GEOUS Buttercup Chinese Congee Recipe will warm up your winter скачать в хорошем качестве

This GOURD-GEOUS Buttercup Chinese Congee Recipe will warm up your winter

ORDER YOUR COOKBOOKS, EBOOKS, MERCH, & SUSHI MASTERCLASS HERE: https://www.yeungmancooking.com LEARN HOW TO MAKE A TASTY BUTTERCUP / BUTTERNUT SQUASH CHINESE CONGEE RECIPE TODAY! LAY HO MA (how's it going in Cantonese)! This is a nice little variation on one of my childhood favourites - Chinese congee! The best way to describe congee is like a warm rice porridge with toppings of your choice. Join me in this episode and learn how to make a hearty buttercup squash congee recipe today! Ingredients: 1 medium buttercup squash 2 tbsp avocado oil 1 tsp + pinch of salt pepper to taste 1 tbsp maple syrup 4 pieces garlic 1 cup jasmine rice 8-9 cups water 75g kale roasted + salted pumpkin seeds to serve soy sauce to serve chili oil to serve (   • Most addictive Red Chili Oil Recipe to SPI...  ) Directions: 1. Preheat the oven to 375F 2. Carefully cut in half the buttercup squash. Then, scoop out the seeds to discard or use in other recipes. Quarter the halves and carefully peel the skin. Chop into bite sized cubes and transfer to a large mixing bowl 3. Add 1 tbsp avocado oil, pinch of salt, pepper to taste, and maple syrup. Toss and spread onto a baking tray lined with parchment paper. Bake in the oven for about 35min 4. Roughly chop the garlic. Rinse and drain the rice 2-3 times to get rid of the excess starch. Set the rice aside 5. Have the 8-9 cups of water hot and ready for use (in this episode, I'm using a kettle for ease of use) 6. Bring a large stock pot to medium heat. Add the avocado oil followed by the garlic. Sauté for about 2min 7. Add the rice, 1 tsp salt, and sauté for another couple of minutes. Keep stirring the rice until it just starts to stick to the pan 8. Add about 1 cup of the hot water. Stir and cook the rice for 4-5min. Add another cup of hot water. Use a whisk to stir (it will help break down the rice faster) 9. Add another 2 cups of hot water and continue to stir the congee for 4-5min. Add another 1-2 cups of hot water and continue to stir the congee 10. Remove the kale leaves from the stems and roughly chop. Add into the congee and stir. Add another 2 cups of hot water and continue to stir 11. When the squash is nice and tender, transfer all or as much as you prefer into the congee. Give the pot a good stir. Add another cup of water if it looks too thick 12. Plate the congee and top with roasted and salted pumpkin seeds, soy sauce, and 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 You are watching:    • This GOURD-GEOUS Buttercup Chinese Congee ...