JOOK RICE PORRIDGE RECIPES
CHINESE PORRIDGE (CONGEE OR JOOK) RECIPE | ALLRECIPES
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
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
RICE PORRIDGE (CONGEE/JOOK/OKAYU) RICE COOKER W/PORK ...
I combined a few different recipes into this one, and it turned out delicious. Of course, adjust the water and rice to whatever ration you'd like. 1:10 (rice:water) is a good place to start for medium consistency, but less water will make it thicker and more water will make it thinner. Feel free to add whatever other ingredients sound good or just have it without meat or veggies. You can use chicken/beef/vegetable broth instead of water for a stronger flavor. A search on the internet will help with some other ideas about what to put in it or how to cook it over the stove. I used a 3.5 cup (small) rice cooker, and it was a tight squeeze, but it worked. I found some great information about the ratio and other cooking methods at http://www.homemade-chinese-soups.com/cooking-porridge.html.
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours
Yield 1 large bowl, 4 serving(s)
Number Of Ingredients 10
Steps:
- Measurements are approximate, adjust as needed. 100 g ground pork is about 1/4 lb. 100 g sweet corn is about 3.5 oz.
- If rice cooker has a porridge/congee/jook/okayu function, you can use that (though you may want to adjust the water for your desired consistency). You can also use a slow cooker/crock pot, but it will take more like 4-5 hours.
- Add water, rice, minced garlic, minced ginger, soy sauce, oyster sauce and black pepper to the rice cooker and turn it on (choosing the porridge/congee/jook/okayu function if it has one or just "cook" if not) and stir occasionally to break up the rice. It should take about 45-60 minutes.
- (optional) Brown and crumble the ground pork in a frying pan until done and add the corn, cooking until warm.
- When the rice is ready, mix in the pork and corn (or other ingredients, if any).
- Serve in bowls and top with scallions.
Nutrition Facts : Calories 186, FatContent 5.8, SaturatedFatContent 2.1, CholesterolContent 18, SodiumContent 400.3, CarbohydrateContent 26.3, FiberContent 1.7, SugarContent 1, ProteinContent 7.4
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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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Reviews 4
Total Time 2 hours 30 minutes
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From cooking.nytimes.com
Reviews 4
Total Time 2 hours 30 minutes
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- 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.
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RICE PORRIDGE (CONGEE/JOOK/OKAYU) RICE COOKER W/PORK ...
I combined a few different recipes into this one, and it turned out delicious. Of course, adjust the water and rice to whatever ration you'd like. 1:10 (rice:water) is a good place to start for medium consistency, but less water will make it thicker and more water will make it thinner. Feel free to add whatever other ingredients sound good or just have it without meat or veggies. You can use chicken/beef/vegetable broth instead of water for a stronger flavor. A search on the internet will help with some other ideas about what to put in it or how to cook it over the stove. I used a 3.5 cup (small) rice cooker, and it was a tight squeeze, but it worked. I found some great information about the ratio and other cooking methods at http://www.homemade-chinese-soups.com/cooking-porridge.html.
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Total Time 1 hours 15 minutes
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Total Time 1 hours 15 minutes
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JOOK RECIPE | MARTHA STEWART
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.
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Reviews 0
Total Time 1 hours 25 minutes
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- 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.
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May 30, 2017 · 1 Place all ingredients except the cilantro and scallions in a large heavy-bottomed saucepan or Dutch oven and bring to a boil over medium-high heat. Reduce the heat to medium low and cook at a lively simmer, stirring occasionally, until the rice has completely broken down and the mixture is creamy, about 1 hour.
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Nov 20, 2018 · Making a good Cantonese rice porridge (also called rice congee) required patience and the right technique. This article outlines how to prepare the silkiest and most comforting Cantonese style porridge.This rice porridge is the breakfast and lunch staple in many Asian countries and serves in Dim Sum restaurants (they call it as jook in Cantonese) as one of the delicacies.
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