"Jook " Chinese Rice Porridge

T

his soup is my family’s version of chicken noodle soup.  In Hawaii it’s known as “jook” but outside of Hawaii its better known as congee. Jook is Chinese rice porridge that has a thick creamy consistency simply flavored with chicken and ginger.

• Whole chicken jook makes the best jook and as a bonus it also makes the broth for the soup. The back bone, wings and legs add a lot of flavor to the soup.

• Jook made with parts also makes delicious jook, but you will need the assistance from canned chicken broth.

Whole Chicken Jook– Chinese Chicken Rice Soup

4 - pound whole chicken

1 1/2 cups calrose or jasmine rice, washed twice and drained

2 Tbsp. ginger, minced

1 Tbsp. kosher salt

1/4 tsp. white pepper

Fill a large pot with 1 gallon of water (16 cups) and bring to a boil. Place the chicken into the boiling water and bring back to a boil for 5 minutes. Lower heat to LOW (gentle boil) and let cook covered; 45 min. for (pieces) – 1 hour for (whole) chicken.

Remove the chicken and set it on the side to cool. When cool; remove bones and skin; Shred or rough chop the chicken; set aside.

Skim the scum from the top of the broth and transfer the broth to a clean pot or to another container and wash the pot; then pour the broth back into the pot.

Bring broth to a boil; add rice and stir. Lower heat to low and let cook covered with the lid tilted for 30 minutes. Cook for about 1 1/2 hours over low heat; stir every 30 minutes. When the soup is cooked, mix with a wire whisk to break up the rice – This makes the soup creamy.

Add the chicken, ginger, kosher salt and white pepper. Stir to mix.

Garnish with thinly sliced green onions.

Chinese Rice Soup - Jook with can broth

4 chicken thighs and 2 breasts, with bones and skin

2 - 14 oz. cans chicken broth

12 cups water

1 1/2 cups rice, rinsed

1 large thumb ginger, minced (about 2 Tbsp.)

1 Tbsp. kosher salt

1/4 tsp. white pepper

Bring a pot of water to a boil, add chicken pieces, bring back to a boil and cook for about 3 minutes to remove some of the fatty scum from the chicken. Drain and rinse chicken under cold water.

Place chicken broth and water in a large pot and bring to a boil. Add chicken parts and rice; stir and bring back to a boil. Lower heat to med-low and cook with lid slightly tilted for about 1 1/2 hours or until rice is very soft. Stir it every 30 min.

When the rice is very soft; remove chicken; use a wire whisk to stir the soup to break up the rice and make the soup creamy.

Rough chop the cooked chicken and add it back to the soup with the ginger, salt and pepper. Stir to mix and garnish with finely chopped green onions.