Quick Rice Jook Food

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.

QUICK RICE JOOK

Steps:

• In a large saucepan, combine rice, broth, water, and ginger.
• Bring to a boil; reduce heat and simmer, stirring occasionally, until rice is soft and broth is slightly creamy, about 20 to 25 minutes.
• In a small bowl, combine beef and cornstarch.
• Using a whisk, mix beef into jook.
• Cook until beef is no longer pink, 5 to 6 minutes.
• Ladle into bowls and garnish with green onions, soy sauce, and sesame oil.

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.

EASY RICE CONGEE

Steps:

• Rice cooker: Dump all ingredients (except garnishes) into rice cooker, turn it on and stir occasionally, until congee is smooth and no longer grainy.
• Stovetop: Combine all ingredients (except garnishes) in a medium saucepan, bring to boil over medium heat then turn down heat and let simmer until water has been absorbed.
• Add more water/broth if necessary (for both methods)
• Sprinkle with black/white pepper, a few drops of sesame oil and chopped scallions just before serving.

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.

CHICKEN JOOK

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.

JOOK (CHINESE BREAKFAST RICE SOUP)

Steps:

• Wash the rice in a colander until the water runs clear; soak rice in water to cover for 30 minutes.
• Heat the oil in a slow cooker set on HIGH.
• Drain, rinse, and drain the rice one last time.
• Add the rice to the hot oil and cook, stirring, until the rice is well coated with oil and smells toasty (about 5 minutes).
• Add in the stock all at once, then the salt and cilantro stems.
• Stir well, cover, turn cooker temperature to LOW, and cook 8-9 hours or overnight.
• To finish the jook, stir it well because the liquid and rice may have separated.
• If you want your jook thicker, turn the cooker on HIGH, cover and cook for 1 to 1 1/2 hours more, stirring occasionally.
• The soup will become thick and white; add the soy milk now, if desired, for an ultra-creamy consistency.
• To serve, set out small bowls of chopped cilantro leaves and minced green onion with a choice of oyster sauce, soy sauce, and hot sauce.

RICE CONGEE WITH CHICKEN

Steps:

• Bring chicken stock to a boil, add the rice and the garlic, reduce the heat and simmer for approx 2 hours until the grains break down but not completely disintegrate, stir occasionally.
• Add the chicken, shiitake and ginger, and cook for 5 minutes.
• Add your chosen vegetables cook for another 3-5 minutes.
• Taste the soup and add soy, oyster sauce, salt and pepper to taste.
• Serve in bowls, drizzled with some sesame oil, and any or all of the above garnishes in separate bowls/dishes for people to help themselves.

TURKEY AND RICE CONGEE (JOOK)

Steps:

• Put slow cooker liner into slow cooker.
• Place the rice, turkey wings, water, salt, ginger, carrots, celery, and mushrooms into the slow cooker.
• Stir well.
• Cover and cook on HIGH for 1 hour, then reduce the temperature to LOW and cook for 6 to 8 hours, until creamy, thick, and translucent white in consistency.
• Remove and discard the ginger.
• Remove the turkey wing and place on a plate to cool for 15 minutes.
• Remove and discard the skin.
• Pick the meat off the bones and discard the bones; return the meat to the soup.
• Taste test; add soy sauce and sesame oil.
• Keep WARM until ready to serve, with bowls of cilantro, green onion, and peanuts on the side for garnish choices.