Best 6 Jook Recipes

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Jook, also known as congee or rice porridge, is a comforting and versatile dish enjoyed in many cultures worldwide. Its simplicity and adaptability make it a popular choice for breakfast, lunch, or dinner. This article offers a comprehensive guide to jook, including its history, variations, and a collection of delectable recipes.

From the classic Cantonese jook to the hearty Vietnamese cháo and the unique Filipino arroz caldo, this article explores the diverse flavors and textures of jook across different cuisines. Each recipe is carefully crafted to showcase the unique characteristics of jook, using a variety of ingredients and cooking techniques.

Whether you prefer a savory or sweet jook, this article has something for everyone. From the classic chicken and century egg jook to the sweet and creamy pumpkin jook, these recipes are sure to satisfy your taste buds.

So, gather your ingredients, prepare your taste buds, and embark on a culinary journey with our comprehensive guide to jook. Let's explore the flavors and textures of this comforting dish and discover the perfect jook recipe for you.

Here are our top 6 tried and tested recipes!

CHINESE PORRIDGE (CONGEE OR JOOK)



Chinese Porridge (Congee or Jook) 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 Recipes     Asian     Chinese

Time 14h35m

Yield 6

Number Of Ingredients 12

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, Carbohydrate 59.8 g, Cholesterol 508.5 mg, Fat 191.2 g, Fiber 3.2 g, Protein 127.5 g, SaturatedFat 46.6 g, Sodium 330.3 mg, Sugar 0.7 g

JOOK



Jook 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

Categories     dinner, weekday, main course

Time 2h30m

Yield 6 servings

Number Of Ingredients 9

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.

CONGEE (JOOK): ASIAN TURKEY RICE SOUP



Congee (Jook): Asian Turkey Rice Soup image

This is the ultimate comfort food! It is a breakfast dish in most countries in Asia. I always make it when I have a turkey or chicken carcass. My family loves it!

Provided by Stewie

Categories     One Dish Meal

Time 2h10m

Yield 12 serving(s)

Number Of Ingredients 12

turkey carcass or chicken carcass (or I have used chicken pieces)
6 cups water or 6 cups chicken broth
1 -1 1/2 cup washed rice (not quick-cooking style)
salt & pepper
soy sauce
sesame seed oil
shiitake mushroom
chopped green onion
chopped bok choy
chung choi (Chinese salted preserved cabbage)
sliced preserved gingerroot
chopped cilantro

Steps:

  • Break up the carcass into a large soup pot or Dutch oven.
  • Add the chicken broth and bring to a boil.
  • Add the rice (it does not need to be washed first if it is American style).
  • (The more rice you use, the thicker the soup will be.) Bring it again to a boil.
  • Then turn down the heat and simmer until thickened (at least one hour).
  • Remove the bones and scrape off any meat to return it to the pot.
  • Add salt, pepper and soy sauce (sparingly) to taste.
  • To serve: placed chopped green onions, soy sauce and sesame seed oil (a few drops) into a serving bowl.
  • Ladle in the congee (jook) and use your choice of the garnishes to add flavor and color to the dish.

TURKEY JOOK



Turkey Jook image

Provided by Melissa Roberts

Categories     turkey     Thanksgiving     Dinner     Fall     Gourmet     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 (main course) servings

Number Of Ingredients 6

1 cup long-grain white rice, rinsed briefly
6 scallions, divided
1 turkey carcass with some meat and skin
1 (4-inch) piece peeled ginger, halved, divided
10 cups water
Accompaniments: soy sauce; Asian sesame oil

Steps:

  • Simmer rice, 3 scallions, turkey carcass (break into pieces if necessary), half of ginger, and water in a 6-to 8-quart heavy pot, covered, stirring occasionally, until soup has a creamy, porridge-like consistency, 50 minutes to 1 hour.
  • Meanwhile, thinly slice remaining 3 scallions and julienne remaining ginger.
  • Discard turkey bones. Serve jook sprinkled with scallions and ginger.

CHICKEN JOOK



Chicken Jook image

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

1 bunch scallions
1 (1-inch) piece fresh ginger, peeled
12 fresh cilantro sprigs
1 (2 1/2- to 3-lb) whole chicken
2 teaspoons salt
3 qt cold water
1/4 cup dried scallops* (about 10)
3/4 cup long-grain rice
1/4 cup Chinese (short-grain) sticky rice* (also called glutinous)
Accompaniments: soy-sauce-pickled cucumbers*; pickled mustard greens; thousand-year-old eggs, shelled and cut into wedges; smoked tofu*, cut into slices
Garnish: fresh cilantro leaves
Special Equipment
a small square of cheesecloth; kitchen string

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.

QUICK RICE JOOK



Quick Rice Jook image

Make and share this Quick Rice Jook recipe from Food.com.

Provided by Mercy

Categories     Rice

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

2 cups cooked long-grain rice
5 cups chicken broth
5 cups water
2 teaspoons minced ginger
1/2 lb ground beef
1 teaspoon cornstarch
2 green onions, thinly sliced diagonally
soy sauce
sesame oil

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.

Tips:

  • Choose the right rice: Use short-grain rice for a smooth and creamy jook. Jasmine rice or long-grain rice can also be used but will result in a thinner consistency.
  • Rinse the rice thoroughly: This will remove the starch and help prevent the jook from becoming gummy.
  • Use a good quality broth: The broth is the base of the jook, so make sure to use a broth that is flavorful and has a rich taste.
  • Add vegetables and protein: Jook is a great way to sneak in extra vegetables and protein. Try adding chopped carrots, celery, bok choy, mushrooms, or tofu.
  • Season to taste: Jook should be savory and slightly salty. Add salt, pepper, and other seasonings to taste.
  • Serve with toppings: Jook is often served with toppings such as green onions, cilantro, crispy shallots, and fried garlic. These toppings add flavor and texture to the jook.

Conclusion:

Jook is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is easy to make and can be customized to your own taste. With its creamy texture and savory flavor, jook is a comforting and satisfying meal that is sure to please everyone at the table.

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