Ginger & Chicken Jook

Often referred to as a rice porridge or rice soup I think it's more favourable to describe as an Asian-style risotto. It is most often served as a meal on its own, especially when one is ill as it is gentle on the tummy. Variations of it can be found in many Asian cultures and therefore by many names, such as Congee, Bubar etc. Can be made with chicken or pork, beef or even seafood eg fish.
  1. Place all ingredients except the coriander in a large heavy-bottomed saucepan and bring to a boil over medium-high heat (no lid). Reduce the heat to medium low and cook at a lively simmer, stirring occasionally for about 30 minutes.
  2. At this point, you can add… - frozen or fresh peas - cubes of lap chong (Chinese sausage) - bacon, cooked or uncooked - finely-diced carrots - raw peeled shrimp - presoaked dried mushrooms
  3. Continue cooking until the rice has completely broken down, approximately 30-45 minutes, and the mixture is creamy.
  4. 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 coriander and/or other chosen garnishes.
  5. Feel free to add more garnishes like: - soy sauce - fried shallots - sesame oil - fried garlic - roasted salted peanuts - fried bacon - hard boiled egg

other delicious recipes...