Congee or Ginger Chicken Jook (Rice Porridge) Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 6 cups of water
4 cups low-sodium chicken broth ( I use 10 cups of chicken broth)
1 1/2 to 2 pounds bone-in chicken legs or thighs, skin removed and trimmed of excess fat. (I tend to
put in 2 pounds)
1 cup long grain white rice
1 1 to 2 inch piece of fresh ginger, skin on and sliced into 4 pieces (I tend to use the 2 inch sliced)
2 teaspoons kosher salt (I use 1 teaspoon) you can add more as needed
Pinch freshly ground white pepper, plus more as needed
Coarsely chopped fresh cilantro for garnish
Thinly sliced scallions, for garnish.
We also put on some chile paste, sirracha on it as well. You can be creative and put toppings on yours.
|
|
Directions: |
Directions:1. Place all the ingredients except the cilantro and scallions in a large heavy-bottomed sauce pan 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.
2. Turn off the heat and remove the chicken to a cutting board. When it's cool enought to handle, shred the chicken into bite-sized pieces, discarding the cartlage and bones. Return the chicken shreds to the jook. Stir to combine, taste and season with additional salt and pepper as needed. Ladle into bowls and top with cilantro, scallions and hot sauce of your choice. |
|
Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:25 minutes plus 1 hour cooking time |
Personal
Notes: |
Personal
Notes: This is from Chowhound. My Asian friends at work tell me they all have porridge recipes. Chinese call it Congee pronounced with a hard "G" sound. I think Korean's call it Jook. The first time I had it was in the high roller room in Vegas on one of the trips with David and Bill. The Congee was always eaten up first and it was frequently gone. Hence I went on a search to find a recipe. I tried to make it with beef- it's a "NO" for me.
I think this is more comforting than chicken soup.
|
|
This recipe for Congee or Ginger Chicken Jook (Rice Porridge) is from