Best Jook Recipe Hawaii Food

JOOK

Steps:

• Wash rice, and put it in a stock pot with chicken stock or water. Place over high heat until stock boils, then add about 4 cups water. Bring to a boil, and turn heat to low. Partly cover pot, simmer for about 1 1/2 hours, stirring occasionally and adding water as necessary (probably about 2 cups more).
• Add ginger and slab bacon, and simmer for an hour more or so. Jook should have a porridgelike consistency. If it becomes very thick, add water. When done, jook will be soupy and creamy, like loose oatmeal.
• Remove slab bacon, and serve jook in individual bowls. Season with salt or soy sauce, then garnish with minced bacon, scallions and peanuts. Drizzle with sesame oil if desired.

JOOK

Steps:

• Combine chicken, broth, rice, 1 piece of ginger, white and light-green parts of scallions, 8 cups water, and 1 tablespoon salt in a large pot. Bring to a boil. Reduce heat to low and partially cover. Cook at a bare simmer, stirring a few times, until a meat thermometer inserted into thickest piece of chicken near but not touching the bone registers 160 degrees (the temperature will rise to 165 degrees as chicken rests), 30 to 35 minutes. Transfer chicken to a plate and loosely cover with foil to keep warm.
• Continue simmering porridge until rice breaks down and mixture is creamy, 45 to 55 minutes more. Remove and discard ginger and scallions. Peel remaining piece of ginger and julienne. Thinly slice scallion tops. Remove skin and bones from chicken, shred meat into bite-size pieces, and stir any accumulated juices from plate into porridge. Place chicken in bottom of serving bowls, spoon over porridge, top with ginger and scallion, drizzle with sesame and chili oils, and season with pepper to serve.

CONGEE (JOOK): ASIAN TURKEY RICE SOUP

Steps:

• Break up the carcass into a large soup pot or Dutch oven.
• Add the chicken broth and bring to a boil.
• Add the rice (it does not need to be washed first if it is American style).
• (The more rice you use, the thicker the soup will be.) Bring it again to a boil.
• Then turn down the heat and simmer until thickened (at least one hour).
• Remove the bones and scrape off any meat to return it to the pot.
• Add salt, pepper and soy sauce (sparingly) to taste.
• To serve: placed chopped green onions, soy sauce and sesame seed oil (a few drops) into a serving bowl.
• Ladle in the congee (jook) and use your choice of the garnishes to add flavor and color to the dish.

CHINESE PORRIDGE (CONGEE OR JOOK)

Steps:

• Place rice into a container and cover with several inches of cool water; let soak 8 hours to overnight. Drain.
• Soak dried mushrooms in a bowl of warm water until soft, about 20 minutes. Drain and slice into strips.
• Bring 4 cups water and drained rice to a boil in a pot. Cook until rice breaks down into a thick and mushy consistency, about 45 minutes. Transfer to a slow cooker.
• Bring 4 cups water and turkey carcass to a boil in a large pot. Simmer until broth forms, about 45 minutes. Skim fat from the surface of the broth.
• Strain turkey broth into the slow cooker. Pull meat off the carcass and shred; transfer to a bowl. Mix in soy sauce. Discard turkey bones.
• Stir mushrooms, 1 cup boiling water, garlic, salted turnip, and ginger into the slow cooker. Cover and cook on Low for 4 to 5 hours.
• Soak dried bean curd in a bowl of warm water until soft, about 10 minutes. Drain and rinse with running water. Break up bean curd into bite-sized pieces.
• Stir bean curd pieces into the slow cooker. Cook on High for 10 minutes. Season with salt and pepper.
• Spoon congee into individual bowls. Top with 2 tablespoons of turkey meat and peanuts.

CHICKEN JOOK WITH LOTS OF VEGETABLES

Steps:

• Heat oil in a large pot over medium heat. Place chicken in hot oil, season with salt and ground black pepper and cook until well-browned, about 5 minutes per side. Remove chicken and set aside. Add scallions, ginger, garlic, and jalapeno pepper to the pot; cook until soft, about 2 minutes.
• Pour water and rice into pot; bring to a boil, then lower heat to simmer. Cover the pot partially and cook for about 1 hour, stirring occasionally to prevent rice from sticking to the bottom.
• Stir chicken into soup and cover partially. Continue to cook until the soup is creamy with a porridge-like consistency, stirring occasionally, about 1 hour.
• Remove chicken, pull meat from bones, and return meat to the pot. Stir in cabbage, snow peas, bean sprouts, soy sauce, and sesame oil; cook until vegetables are just tender, about 5 minutes. Garnish jook with cilantro.