JOOK
Jook is a type of rice porridge that's popular in many parts of Asia. Our chicken version can be made up to two days in advance. Cool to room temperature, then store in an airtight container in the refrigerator. Rewarm over medium-low heat, thinning with water as necessary to reach desired consistency.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h25m
Yield 10 cups
Number Of Ingredients 7
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.
CHICKEN JOOK
Categories Chicken Rice Breakfast Brunch Quick & Easy Lunch Seafood Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Cut off scallion greens and reserve greens separately from white and pale green parts. Cut ginger in half crosswise and smash 1 piece with flat side of a large heavy knife, reserving remaining piece. Wrap smashed piece of ginger, cilantro, and white and pale green parts of scallion in cheesecloth and tie into a bundle with string.
- Rinse chicken inside and out and put in a 4-to 6-quart heavy pot along with cheesecloth bundle, salt, and water, then bring to a simmer, covered. Cook, covered, 15 minutes.
- Turn off heat and measure out and reserve 1 cup cooking liquid, then cover pot again. Pour reserved liquid into a small bowl and add dried scallops. (Scallops should be completely submerged.) Soak until softened, about 30 minutes.
- While scallops are soaking, let chicken stand in cooking liquid, covered, 30 minutes. (Chicken will be cooked through.) Carefully remove chicken from liquid with tongs, then transfer chicken to a cutting board and cover loosely with foil. Discard cheesecloth bundle from cooking liquid, reserving liquid.
- Rinse long-grain and Chinese sticky rice briefly in a sieve, then add to pot with chicken-cooking liquid.
- Shred scallops into fine threads with a fork or your fingers, discarding tough muscle from side of each scallop if attached. Add scallop threads and scallop-soaking liquid to rice mixture and simmer, partially covered, stirring occasionally, until jook is very thick, about 1 hour.
- While rice is simmering, discard skin from chicken and remove meat in large pieces, then cut meat into 1/2-inch pieces.
- Cut reserved ginger into thin matchsticks and chop reserved scallion greens.
- Divide chicken among 6 serving bowls, then ladle jook over chicken. Sprinkle ginger and scallions over jook and serve with accompaniments.
CHINESE CHICKEN AND RICE PORRIDGE (CONGEE)
Also known as jook, congee turns up in Chinese households morning, noon, and night. This thick rendition is made heartier with the addition of chicken.
Categories Chicken Poultry Rice Breakfast Dinner Lunch Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 10
Steps:
- Bring chicken and water to a boil in a 5-quart heavy pot, skimming froth. Add wine, ginger, scallions, and salt and cook at a bare simmer, uncovered, 20 minutes, or until breast meat is just cooked through. Trasfer 1 breast half with tongs to a bowl and continue to cook stock at a bare simmer, skimming froth as neccessary, 2 hours and 40 minutes. Meanwhile, cool chicken breast long enough to remove skin and bones, returning skin and bones to stock.
- Cool breast meat completely and tear into shreds. Chill shreds, covered, and bring to room temperature before serving.
- Pour stock through a large seive into a large bowl and discard solids. (you should have about 8 cups: if less, add water; if more, cook longer after adding rice.) Return stock to cleaned pot and add rice. Bring to a boil and stir. Reduce heat to low and simmer, covered until consistency of oatmeal, about 1 3/4 hours, stirring frequently during last 1/2 hour of cooking. (Congee will continue to thicken as it stands. thin with water if necessary.)
- Season congee with salt. Serve topped with chicken and accompaniments.
JOOK
I first encountered jook, also known as congee, in Hong Kong at dawn after a very long night. I was steered to an anonymous little place, where, I am quite sure, I was not the only person with a headache. It was there that I discovered that this savory Chinese rice porridge was among the world's best breakfasts, especially after a night of indulgence. It is transcendent stuff. You might think of it as Chinese risotto, though infinitely less pretentious. It is delightfully creamy, forgiving in its preparation and variable beyond belief.
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 2h30m
Yield 6 servings
Number Of Ingredients 9
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.
CHICKEN CONGEE
Congee is regarded as the ultimate Chinese comfort food, according to the author Fuchsia Dunlop. This recipe for ji zhou or chicken congee, from her book on Jiangnan regional cuisine, is dead simple and satisfying. Serve it with chicken and soy sauce for a late-night Shanghai-style snack.
Provided by Sara Bonisteel
Categories breakfast, dinner, snack, soups and stews, main course, side dish
Time 2h15m
Yield 3 to 4 servings
Number Of Ingredients 7
Steps:
- Rinse and drain the rice.
- Put the rice in a pot with the chicken stock and bring to boil. Give the rice a good stir, scraping the bottom of the pan to prevent sticking, then lower the heat and half-cover the pan. Simmer gently for 1 1/2 to 2 hours, stirring every 15 minutes, until the grains have burst open and you have a thick congee. Keep an eye on the pot to make sure the rice doesn't stick to the bottom. Toward the end of cooking, when the stock has become integrated with the rice and is the consistency of oatmeal, season lightly with salt to taste.
- Serve the congee with a sprinkling of soy sauce, spring onion and ginger and a few drops of sesame oil to taste.
Nutrition Facts : @context http, Calories 351, UnsaturatedFat 5 grams, Carbohydrate 51 grams, Fat 7 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 1482 milligrams, Sugar 9 grams
CHICKEN JOOK
A warm and hearty Chinese porridge also known as congee. Great use for the leftover chicken or turkey "body." Another meal from one of those Costco roasted chickens! Traditionally eaten as breakfast, we love it any time. Made it yesterday for dinner and it's so ono!
Provided by KauaiCarolAnn
Categories Poultry
Time 8h5m
Yield 10 hearty bowls
Number Of Ingredients 6
Steps:
- Rinse the rice until the water runs clear & put in slow cooker.
- Add everything to slow cooker.
- Set on low for 8-10 hours or high for 4-5 hours.
- Stir before serving.
- Garnish with diced green onions, shoyu, salt, white pepper, even leftover chicken or turkey meat.
- The bones will still be in soup so sip slowly!
Nutrition Facts : Calories 143.2, Fat 0.7, SaturatedFat 0.1, Sodium 9.2, Carbohydrate 30.7, Fiber 0.8, Protein 2.6
JOOK
AKA Congee. This is from Mark Bittman's book, "The Best Recipes in the World". He says basically that the extra ingredients really make it. I've included about three options below in the recipe itself--with vegetables, with meat and/or with seafood. It would be best to make this with homemade chicken stock because there aren't a whole of ingredients, and that's when homemade makes a big difference. This is good for breakfast or lunch, or part of a larger Chinese feast. I don't really know how long the prep is on this....it depends on whether or not you're crisping up some bacon, for one thing.
Provided by Debbie R.
Categories Breakfast
Time 3h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Wash rice. Put in stockpot with stock or water. Place over high heat until it boils. Then add another 1 quart of water (4 cups). Bring to a boil again, then turn the heat to low.
- Partially cover the pot. Simmer for about 90 minutes, stirring occasionally to make sure rice isn't sticking. Add ginger and slab bacon. Simmer for another hour. The jook should have a porridge-like consistency so if if it gets too thick too quickly, turn down heat and stir in some more water. When it is done, it will be soupy and creamy.
- Remove slab bacon. Serve it in individual bowls, garnish with scallion, crisply cooked bacon bits and peanuts. Drizzle with the sesame oil.
- JOOK WITH VEGETABLES: Soak 4 or 5 dried shiitake mushrooms in hot water until softened. Remove stems; chop. Omit slab bacon. Add mushrooms along with the ginger and 2 finely diced carrots. When it is almost done, stir in 1 Celsius fresh or frozen peas. Cook 10 more minutes. Garnish with same stuff and serve.
- JOOK WITH MEAT: Cut the ginger into thin slivers instead of chopping it. Add it along with along with 1/2 lb. sirloin, sliced, or 1/2 lb. boneless, skinless chicken breast, sliced, during the last 15 minutes of simmering.
- JOOK WITH SEAFOOD: In the last 30 minutes of simmering, add 1/4 lb. cleaned squid, sliced. During last 5 minutes, add 1/4 lb. peeled, cleaned shrimp and 1/4 lb. firm white fish (skinned and sliced). You know, I think a one-lb pkg of seafood mix would work in this; okay, maybe with 1/4 of it removed. You would have to thaw it out beforehand and separate the squid so that you could put it in at the appropriate time by itself. (Discard the liquid that comes off from defrosting.) Seafood mix is available in the frozen seafood section.
Nutrition Facts : Calories 146.8, Fat 1.1, SaturatedFat 0.3, Cholesterol 2.4, Sodium 116.3, Carbohydrate 28.9, Fiber 1, Sugar 1.4, Protein 4.2
CHICKEN JOOK WITH LOTS OF VEGETABLES
This is a creamy Chinese rice porridge also known as congee. It cooks perfectly in a slow cooker too. Serve garnished with additional scallions and soy sauce.
Provided by MTCHYG
Categories Chicken and Rice Soup
Time 2h40m
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 225.2 calories, Carbohydrate 22.7 g, Cholesterol 25.8 mg, Fat 10.4 g, Fiber 2.2 g, Protein 10.4 g, SaturatedFat 1.8 g, Sodium 280.5 mg, Sugar 2.1 g
More about "chicken jook food"
HAWAIʻI IN THE KITCHEN: JOOK - HAWAII MAGAZINE
From hawaiimagazine.com
LEFTOVER ROAST CHICKEN CONGEE (JOOK) RECIPE - GREEDY GIRL …
From greedygirlgourmet.com
JOOK, A CHICKEN JOINT - HOME
From jookchickenjoint.com
JUKE FRIED CHICKEN | CHINATOWN, VANCOUVER
From jukefriedchicken.com
COMFORTING PRESSURE COOKER CONGEE (JOOK) | TESTED BY …
From pressurecookrecipes.com
MORNING JOK โจ๊ก (THAI CONGEE) - COMFORTING RICE …
From eatingthaifood.com
THE COMPLETE GUIDE TO CHICKEN FEED - THE HAPPY …
From thehappychickencoop.com
JOOK A CHICKEN JOINT - DOVER - TEMP. CLOSED - YELP
From yelp.com
Location 104 Washington St Ste 100 Dover, NH 03820
GINGER CHICKEN JOOK (RICE PORRIDGE)
From greatist.com
Author Christine Gallary
GINGER CHICKEN JOOK (RICE PORRIDGE) RECIPE - FOOD NEWS
From foodnewsnews.com
INSTANT POT CHICKEN CONGEE (CHICKEN JOOK) - NUT FREE WOK
From nutfreewok.com
KOREAN VEGETABLE PORRIDGE (YACHAE JOOK) RECIPE - THE SPRUCE EATS
From thespruceeats.com
DAK JOOK - DOOBYDOBAP
From doobydobap.com
BASIC CHICKEN BABY FOOD RECIPE (6 MONTHS - STAGE 1) - BABY FOODE
From babyfoode.com
THE PERFECT CHICKEN CONGEE JOOK RECIPE - YOUTUBE
From youtube.com
15-MINUTE EASY CONGEE WITH CHICKEN & MUSHROOM (香菇鸡肉粥)
From redhousespice.com
WHAT'S THE DIFFERENCE BETWEEN JOOK AND CONGEE? | MARTHA STEWART
From marthastewart.com
JOOK, A CHICKEN JOINT - MENU
From jookchickenjoint.com
CHICKEN CONGEE (GAI JOOK) – A CHINESE COMFORT FOOD BY JAX
From jaxchronicles.com
GINGER CHICKEN JOOK — EAT CHO FOOD
From eatchofood.com
BASIC JOOK (A.K.A. JUK, CONGEE OR RICE PORRIDGE)
From foodiewithfamily.com
CHINESE CHICKEN CONGEE - CHINA SICHUAN FOOD
From chinasichuanfood.com
DAKJUK (KOREAN CHICKEN PORRIDGE) - KOREAN BAPSANG
From koreanbapsang.com
RICE CONGEE SOUP (JOOK) RECIPE | MYRECIPES
From myrecipes.com
CONGEE VS JOOK: WHAT'S THE DIFFERENCE? - MASHED.COM
From mashed.com
CHICKEN JOOK
From mealplannerpro.com
CHICKEN CONGEE (鸡粥) | MADE WITH LAU
From madewithlau.com
CHICKEN JOOK | RECIPES | BOROUGH BROTH
From boroughbroth.co.uk
KOREAN CHICKEN AND RICE PORRIDGE (DAK JUK) RECIPE
From seriouseats.com
HOW TO MAKE CHICKEN JOOK WITH VEGETABLES - YOUTUBE
From youtube.com
CHINESE JOOK CHICKEN | BIG LITTLE MEALS
From biglittlemeals.com
RECIPE: CHICKEN JOOK WITH GINGER-SCALLION OIL — LILY MORELLO
From lilymorello.com
HAWAI‘I COMFORT FOOD: JOOK RECIPE - HONOLULU MAGAZINE
From honolulumagazine.com
GINGER CHICKEN JOOK (RICE PORRIDGE) - YOUTUBE
From youtube.com
GINGER CHICKEN JOOK (RICE PORRIDGE) - GREATIST.COM
From greatist.com
CHOOK CHARCOAL CHICKEN
From chookchicken.com
CHICKEN RECIPES | ALLRECIPES
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love