**Chicken Jook: A Congee Nourishment for the Soul**
Chicken jook, a beloved culinary creation from China, embodies the essence of comfort and nourishment. This savory rice porridge, also known as congee, is a time-honored dish that has been passed down through generations. Its simplicity and versatility have made it a staple in many Asian households, comforting both the body and the soul. This comprehensive article explores the art of crafting the perfect chicken jook, delving into various recipes that cater to diverse dietary needs and preferences. From the classic Cantonese-style chicken jook to variations incorporating vegetables, chicken meatballs, and even a unique slow-cooker method, this guide provides step-by-step instructions, cooking tips, and nutritional information to empower home cooks in creating this heartwarming dish. Whether you seek a comforting meal on a chilly day or a soothing remedy for an upset stomach, chicken jook stands ready to deliver both nourishment and solace.
CHICKEN JOOK
Categories Chicken Rice Breakfast Brunch Quick & Easy Lunch Seafood Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Cut off scallion greens and reserve greens separately from white and pale green parts. Cut ginger in half crosswise and smash 1 piece with flat side of a large heavy knife, reserving remaining piece. Wrap smashed piece of ginger, cilantro, and white and pale green parts of scallion in cheesecloth and tie into a bundle with string.
- Rinse chicken inside and out and put in a 4-to 6-quart heavy pot along with cheesecloth bundle, salt, and water, then bring to a simmer, covered. Cook, covered, 15 minutes.
- Turn off heat and measure out and reserve 1 cup cooking liquid, then cover pot again. Pour reserved liquid into a small bowl and add dried scallops. (Scallops should be completely submerged.) Soak until softened, about 30 minutes.
- While scallops are soaking, let chicken stand in cooking liquid, covered, 30 minutes. (Chicken will be cooked through.) Carefully remove chicken from liquid with tongs, then transfer chicken to a cutting board and cover loosely with foil. Discard cheesecloth bundle from cooking liquid, reserving liquid.
- Rinse long-grain and Chinese sticky rice briefly in a sieve, then add to pot with chicken-cooking liquid.
- Shred scallops into fine threads with a fork or your fingers, discarding tough muscle from side of each scallop if attached. Add scallop threads and scallop-soaking liquid to rice mixture and simmer, partially covered, stirring occasionally, until jook is very thick, about 1 hour.
- While rice is simmering, discard skin from chicken and remove meat in large pieces, then cut meat into 1/2-inch pieces.
- Cut reserved ginger into thin matchsticks and chop reserved scallion greens.
- Divide chicken among 6 serving bowls, then ladle jook over chicken. Sprinkle ginger and scallions over jook and serve with accompaniments.
CHICKEN CONGEE
Congee is regarded as the ultimate Chinese comfort food, according to the author Fuchsia Dunlop. This recipe for ji zhou or chicken congee, from her book on Jiangnan regional cuisine, is dead simple and satisfying. Serve it with chicken and soy sauce for a late-night Shanghai-style snack.
Provided by Sara Bonisteel
Categories breakfast, dinner, snack, soups and stews, main course, side dish
Time 2h15m
Yield 3 to 4 servings
Number Of Ingredients 7
Steps:
- Rinse and drain the rice.
- Put the rice in a pot with the chicken stock and bring to boil. Give the rice a good stir, scraping the bottom of the pan to prevent sticking, then lower the heat and half-cover the pan. Simmer gently for 1 1/2 to 2 hours, stirring every 15 minutes, until the grains have burst open and you have a thick congee. Keep an eye on the pot to make sure the rice doesn't stick to the bottom. Toward the end of cooking, when the stock has become integrated with the rice and is the consistency of oatmeal, season lightly with salt to taste.
- Serve the congee with a sprinkling of soy sauce, spring onion and ginger and a few drops of sesame oil to taste.
Nutrition Facts : @context http, Calories 351, UnsaturatedFat 5 grams, Carbohydrate 51 grams, Fat 7 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 1482 milligrams, Sugar 9 grams
CHICKEN CONGEE (鸡粥)
Learn how to make the ultimate Chinese comfort with Daddy Lau's soft & silky rice porridge recipe
Provided by Made With Lau
Categories soup
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Wash rice in a bowl:
- Start boiling water. Chop ginger into thin slices, and then into thin strips. Chop a few strands of cilantro and green onion into small pieces.
- Cut the chicken into thin slices and place it in a bowl to marinate.
- Pour the boiled water from earlier into a pot, set on high heat, and wait for the pot to boil before adding our rice. It's important not to add the rice before the pot starts boiling.
- Once the pot is boiling again, we'll partially cover the pot and let it cook at medium heat for 25 minutes.
- Once we've hit 25 minutes, we can either proceed with this step or cook it for longer.
- Set the stove to high heat, and slowly add the chicken over the course of 30 to 60 seconds, stirring constantly as you go. If you add it all at once, it will clump up.
- Almost there! Add the strips of ginger, as well as salt and chicken bouillon. Stir everything around for 20-30 seconds.
- Turn off the heat, and pour the jook into your favorite bowl. Garnish with the green onions and cilantro.
JOOK
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.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h25m
Yield 10 cups
Number Of Ingredients 7
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.
CHICKEN JOOK
A warm and hearty Chinese porridge also known as congee. Great use for the leftover chicken or turkey "body." Another meal from one of those Costco roasted chickens! Traditionally eaten as breakfast, we love it any time. Made it yesterday for dinner and it's so ono!
Provided by KauaiCarolAnn
Categories Poultry
Time 8h5m
Yield 10 hearty bowls
Number Of Ingredients 6
Steps:
- Rinse the rice until the water runs clear & put in slow cooker.
- Add everything to slow cooker.
- Set on low for 8-10 hours or high for 4-5 hours.
- Stir before serving.
- Garnish with diced green onions, shoyu, salt, white pepper, even leftover chicken or turkey meat.
- The bones will still be in soup so sip slowly!
Nutrition Facts : Calories 143.2, Fat 0.7, SaturatedFat 0.1, Sodium 9.2, Carbohydrate 30.7, Fiber 0.8, Protein 2.6
Tips:
- Use fresh, high-quality ingredients: The better the ingredients, the better the jook will be. Look for fresh, plump chicken, flavorful rice, and aromatic ginger.
- Season the jook well: Jook is a relatively simple dish, so it's important to season it well. Use a combination of salt, pepper, and garlic powder to taste.
- Cook the jook slowly and gently: Jook is a delicate dish, so it's important to cook it slowly and gently. Bring the mixture to a boil, then reduce heat to low and simmer for at least 1 hour, or until the rice is tender and the chicken is cooked through.
- Stir the jook frequently: Stirring the jook frequently will help prevent it from sticking to the pot and will also help to distribute the flavors evenly.
- Garnish the jook before serving: Garnish the jook with green onions, cilantro, and a drizzle of sesame oil before serving. This will add a pop of color and flavor to the dish.
Conclusion:
Chicken jook is a delicious and comforting dish that is perfect for a cold day. It is also a relatively easy dish to make, so it is a great option for busy weeknights. With a few simple tips, you can make a delicious pot of chicken jook that your whole family will love.
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