Jook (Cantonese Congee)

Name: Jook (Cantonese Congee)
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Yield: 4 servings
Cuisine: Cantonese
Ingredients: 200 g jasmine rice (rinsed); 1 tbsp vegetable oil; 1.8 l chicken stock; 250 g boneless chicken thigh (or use leftover roast chicken); 3 slices ginger; 1 tsp salt (to taste); 2 stalks spring onion (sliced, to garnish); 1 tsp sesame oil (to garnish); 1 pinch white pepper (to garnish)

New (0)1 hr 40 mineasy

A Cooksy cook

0 recipes

Rice slow-simmered in stock until it breaks down into a smooth, silky porridge, traditionally served with shredded chicken or century egg and fried dough sticks. Comfort food for breakfast, illness or any cold morning.

Servings4 SERVINGS

Ingredients

0 of 9 gathered · scaled for 4

Method

Coat the rice in oil

Toss the rinsed rice with the oil in the pot you'll cook it in, and let it sit for ten minutes.

Coating the grains in oil first helps them break down into a smoother porridge.

10 min

Simmer the congee

Add the stock, ginger slices and chicken thigh to the pot, bring to a boil, then reduce to a gentle simmer, stirring occasionally, for sixty minutes until the rice has broken down into a thick, creamy porridge.

Stir every ten minutes or so near the end to stop the rice catching on the bottom.

60 min

Shred the chicken

Lift out the chicken thigh, let it cool for five minutes, then shred it into bite-size pieces with two forks.

5 min

Return and season

Stir the shredded chicken back into the congee, season with salt to taste, and simmer for five more minutes until heated through.

5 min

Serve

Ladle the congee into bowls, drizzle with sesame oil, scatter over the spring onion and white pepper, and serve hot.

gluten-freeone-potcomfort-foodbudgetdairy-freebreakfast

Rate this recipe

Reviews · 0

No reviews yet — be the first to cook it.

Jook (Cantonese Congee)

5 steps · 4 timers · 4 servings