Rice porridge, also known as 죽 jook/juk in Korea and 粥 congee in China, is a common food in many Asian cultures. My son’s foster mother use to make my son a wonderful seafood version of this dish. I’ve added three easy versions of the recipe including a couple of crock-pot (slow cooker) congee/jook recipes which take much less hands-on time though are completely non-traditional. I have some more traditional recipes for jook that I’ll post when I get some time.
EASY CONGEE RECIPE
1.5 cups rice, uncooked
4 quarts boiling water (16 cups)
2 teaspoons oil
1 tablespoon salt
3 large pieces of ginger
chicken or turkey carcass/bones
green onions, soy sauce, and chicken meat (shredded)
1. Boil water.
2. Mix rice and salt with oil. Add to boiling water and cover.
3. After 2 hours, add bones and ginger.
4. Simmer 1.5-2 hours. Be sure not to let it boil over or boil it dry.
5. Remove bones using a slotted spoon.
6. Serve with green onions, soy sauce, and chicken meat.
CROCK-POT CONGEE RECIPE – option 1
8 cups unsalted chicken stock (homemade or low-sodium canned)
1 cup rice
4 cloves garlic, crushed
1 tablespoon fresh ginger, grated
1 tablespoon soy sauce
salt and pepper to taste
2 cups chopped chicken meat
12 shitake mushrooms, chopped
2 cups bok choy or napa cabbage, coursely chopped
1. Place all the ingredients in a slow-cooker and cook on low for six hours.
CROCK-POT CONGEE RECIPE – option 2
1 c rice, rinsed well & soaked in water for 30 min. (Calrose or Jasmine)
10c chicken or turkey stock
1T cilantro stems finely chopped
Cilantro (optional garnish)
Green onions (optional garnish)
Sesame oil (optional garnish)
Shredded chicken (optional garnish, you can use rotisserie chicken from Costco or another store)
1. Heat the oil in the crock on high. Stir the rice into the hot oil for about 5 minutes.
2. Add all the stock, cilantro stems, and salt.
3. Turn crock to low and allow to cook 8+ hours or overnight.
4. Serve with cilantro, green onions, sesame oil, shredded chicken.