Many Asian cultures have their own version of rice porridge – the korean juk, mandarin congee, and japanese oyaku. Growing up in a Cantonese family, I always knew it as jook. Jook is one of my Popo’s (grandma’s) favorite dishes, and was ALWAYS something that my dad would cook up when anyone was sick.
This jook recipe is thick and hearty and flavored with ginger, chicken, and green onions. It’s extremely easy to cook and I find that it makes an exceptionally great dish when it’s either cold outside or I am feeling under the weather.
Serving Size: 6 Servings
- 6 cups water
- 4 cups low-sodium chicken broth
- 1 1/2 pounds bone-in chicken legs or thighs, skin removed and trimmed of excess fat
- 1 cup long-grain white rice
- 1 (1-inch) piece fresh ginger, skin on and sliced into 4 pieces
- 2 teaspoons kosher salt, plus more as needed
- Pinch freshly ground white pepper, plus more as needed
- Thinly sliced scallions, for garnish
- Place all ingredients except the cilantro and scallions in a large heavy-bottomed saucepan or Dutch oven and bring to a boil over medium-high heat.
- Reduce the heat to medium low and cook at a lively simmer, stirring occasionally, until the rice has completely broken down and the mixture is creamy, about 1 hour.
- Turn off the heat and remove the chicken to a cutting board. When it’s cool enough to handle, shred the chicken into bite-sized pieces, discarding the cartilage and bones. Return the chicken shreds to the jook.
- Stir to combine, taste, and season with additional salt and pepper as needed. Ladle into bowls and top with cilantro and scallions.