Cold, wintry nights like the ones we’ve been having recently call for comfort food, and I can’t think of anything more comforting than a big bowl of jook. Some may know this dish as congee. I think of it as kind of an Asian risotto. Now, there’s the more authentic versions that require preparing a whole chicken, but for those days when you don’t want to deal with that, I find this to be a super easy way to make jook.
6 cups water
4 cups chicken broth
1 cup white rice
1-inch piece of fresh ginger, sliced coarsely
2 teaspoons salt
1. Place all ingredients except the scallions in a large Dutch Oven.
2. Bring to a boil and then reduce to a fast simmer, stirring occasionally, until the mixture is nice and creamy. About 1 hour.
3. Turn off the heat. Remove the chicken from the jook, remove the meat from the bones and shred. Return the chicken to the jook and stir. Season with salt and pepper to taste.
4. Serve in bowls, top with the scallions. Top with a fried egg if desired.
This is just one version of jook. You can top it with any veggie that you like (I put kale in the version pictured) and you can make this with pork, beef or even seafood. In fact, one of the best meals we had in Korea was Abalone Jook at a tiny restaurant on a tiny island off the southwest coast.
While I took a few other photos of the cooking process, I quickly realized that rice porridge is not very photogenic. So, instead, here are photos of the pups.