JOOK
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
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.
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Daisy clements
[email protected]This is the best jook I've ever had.
Andrew Yahaya
[email protected]This jook is a staple in my kitchen. I make it at least once a week.
Md Sate
[email protected]I've made this jook several times and it's always a hit.
Am. Akshan
[email protected]I'm so glad I found this recipe. Jook is now one of my favorite breakfast foods.
Sami Khann
[email protected]This jook is a great way to use up leftover rice.
Isabella Kachere
[email protected]I love that this recipe is so versatile. I've made it with different types of rice and vegetables, and it always turns out great.
Donna Romph
[email protected]This jook was the perfect comfort food on a cold winter day.
Md. Shafiqul Islam
[email protected]I followed the recipe exactly and my jook turned out lumpy. I'm not sure what I did wrong.
Gus Bus
[email protected]This jook was a bit too bland for my taste. I think I'll add some more ginger and scallions next time.
Moses Ukaa
[email protected]I'm not a huge fan of jook, but this recipe changed my mind. It was so flavorful and satisfying.
DrRoofi Rahim
[email protected]This is the best jook recipe I've ever tried. It's so easy to make and it always turns out perfect.
Aarush Magar
[email protected]I made this jook for my family for breakfast and they all loved it! Even my picky kids ate it up.
Trevor Bellingham
[email protected]This jook was absolutely delicious! The texture was smooth and creamy, and the flavors were perfectly balanced. I especially loved the addition of the ginger and scallions.