HOW TO MAKE CHINESE PORRIDGE RECIPES

CHINESE PORRIDGE (CONGEE OR JOOK) RECIPE | ALLRECIPES

Chinese Porridge (Congee or Jook) Recipe | Allrecipes image

What can you do with all those turkey bones left over from your Thanksgiving or Christmas dinner? Chinese congee or jook (Cantonese) is an excellent dish to make with those bones and leftover meat. Scrumptious and delicious meal for breakfast or lunch. Serve with chopped green onions and a deep-fried breadstick or donut (can be purchased frozen or get it from the deli at the Asian market where they sell dim sum).

Provided by Sammye R

Categories World Cuisine Asian Chinese

Total Time 14 hours 35 minutes

Prep Time 15 minutes

Cook Time 5 hours 50 minutes

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 cup uncooked white rice
5 dried shiitake mushrooms
8 cups water, divided, or as needed
1 leftover turkey carcass
1 teaspoon soy sauce, or more to taste
1 cup boiling water
4 cloves garlic, peeled
1 piece Chinese salted turnip
2 slices fresh ginger root
16 ounces flat dried bean curd
1 pinch salt and ground black pepper to taste
¼ cup shelled raw peanuts

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.

Nutrition Facts : Calories 2469 calories, CarbohydrateContent 59.8 g, CholesterolContent 508.5 mg, FatContent 191.2 g, FiberContent 3.2 g, ProteinContent 127.5 g, SaturatedFatContent 46.6 g, SodiumContent 330.3 mg, SugarContent 0.7 g

CHINESE CHICKEN AND RICE PORRIDGE (CONGEE) RECIPE | EPICURIOUS

Chinese Chicken and Rice Porridge (Congee) Recipe | Epicurious image

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.

Provided by EPICURIOUS.COM

Total Time 5 1/2 hr

Cook Time 40 min

Yield Serves 4

Number Of Ingredients 10

Ingredients

3 1/2 to 4-lb chicken, cut into serving pieces, including back and giblets (exclude liver)
10 cups water
3 tablespoons Chinese rice wine or medium-dry sherry
3 (1/4-inch-thick) slices fresh ginger
3 scallions, halved crosswise and smashed with flat side of a heavy knife
1/2 teaspoon salt
1 cup long-grain rice
Accompaniment: fine julliene of fresh ginger, thinly sliced scallions, and Asian sesame oil
N/A scallions
N/A Asian sesame oil

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.

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