Quick Rice Jook Recipes

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.

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.

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.

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.