Chinese•comfort

Chinese Rice Porridge Congee (Jook)

Comforting and hearty, this traditional Chinese homey meal is perfect for easing cold and flu symptoms, and also for warming you up on chilly days.

Ingredients

Quantities are shown as originally provided.

1/2 cup uncooked rice
3 cups water
1 tbs oil
3-4 dried bean curd sticks ((optional))
4 cups chicken stock ((recipe included below, or use your favorite good quality chicken broth/stock))
1.5 - 2 lbs. (680-900g) raw chicken pieces, bone-in (can use any combination of wings, thighs, drums, etc.)
6 cups water
1 knob fresh ginger, about the size of a lemon (peeled and cut into 2-3 chunks)
1/2 onion (cut into chunks)
1 tsp salt

1
Put all chicken stock ingredients in a pot and bring to a boil.
2
Reduce heat to a gentle boil and remove the scum that floats to the surface using a mesh skimmer or flat spoon.
3
Once the scum stops appearing, reduce the heat to a simmer and cover the pot, leaving a small gap open.
4
Simmer for approximately 1.5 -2 hours.
5
Remove the chicken pieces. Remove the meat from the pieces (if any) and set aside for later use.
6
Remove all solids from the stock and discard. You should have about 4 cups of stock remaining.
7
Combine the uncooked rice, 3 cups of water, and oil in a bowl and let soak for 1-2 hours.
8
Soak the dried bean curd sticks in warm water until re-hydrated and soft, about 1-2 hours.
9
Once dried bean curd has softened, drain well and cut into either narrow strips or 1-2" lengths.
10
Add entire rice, water, oil mixture and the hydrated bean curd to a pot with 4 cups of chicken stock. (If making your own chicken stock with the recipe included here, simply add the water and rice to the same pot that you made the chicken stock.)
11
Bring to a boil over medium-high heat.
12
Reduce heat to a simmer and cover the pot, leaving a small gap open.
13
Simmer for 1 hour and 15 minutes. Stir well.
14
Add any of the reserved chicken meat back into the rice porridge congee, if desired. Stir to combine.
15
Serve hot.