CANTONESE JOOK RECIPE RECIPES

JOOK RECIPE - NYT COOKING

Jook Recipe - NYT Cooking image

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

Total Time 2 hours 30 minutes

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 cup short-grain rice
2 cups chicken stock, preferably homemade, or water
1 3-inch piece of ginger, peeled and minced
1/4 pound slab bacon, optional
Soy sauce or salt to taste
1/4 cup crispy cooked bacon, minced, optional
1/4 cup minced scallions
1/2 cup roasted peanuts, optional
Sesame oil for drizzling, optional

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.

RICE CONGEE SOUP (JOOK) RECIPE | MYRECIPES

Rice Congee Soup (Jook) Recipe | MyRecipes image

Creamy, slightly salty, and thick like porridge, jook is a popular Chinese breakfast. Rice congee is comfort food with a capital 'C.' It's one of recipe developer Fong-Torres favorites, great when the weather is cold. Make a pot of congee soup, and set out bowls of condiments (chopped onions, parsley, ginger, and soy sauce) so diners can season to taste.

Provided by Shirley Fong-Torres

Yield 6 servings (serving size: about 1 cup)

Number Of Ingredients 9

Ingredients

9 cups water
1 cup uncooked long-grain rice
2 teaspoons salt
1 fresh turkey wing (about 1 pound)
1 (1/2-inch) piece peeled fresh ginger (about 1/4 ounce)
Chopped green onions (optional)
Minced fresh parsley (optional)
Julienne-cut peeled fresh ginger (optional)
Low-sodium soy sauce (optional)

Steps:

Combine first 5 ingredients in a large Dutch oven, and bring to a boil over medium-high heat. Cover, reduce heat, and cook 1 1/2 hours or until soup has a creamy consistency, stirring occasionally. Remove from heat; keep warm.
Discard ginger piece. Remove turkey from soup; place on a cutting board or work surface. Cool 10 minutes. Remove skin from turkey; discard. Remove meat from bones; discard bones. Chop meat into bite-sized pieces, and stir meat into soup. Divide soup evenly among 6 bowls; garnish with green onions, parsley, julienne-cut ginger, and soy sauce, if desired.

Nutrition Facts : Calories 207 calories, CarbohydrateContent 24.7 g, CholesterolContent 33 mg, FatContent 5.3 g, FiberContent 0.4 g, ProteinContent 13.5 g, SaturatedFatContent 1.5 g, SodiumContent 809 mg

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JOOK RECIPE - NYT COOKING

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.
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