Here are a small handful of additional jook/congee recipes from friends of mine within the adoption community. The recipes range from fairly simply to more elaborate. Feel free to experiment and adapt the recipes to your own family’s tastes.
Congee (from Nancy)
* Make 3-4 quarts depending on thickeness
* You will need a large pot, capable of holding one gallon of contents.
2 cups fresh cooked white rice (can use brown if well-cooked in a rice
2 cups of fat free chicken broth (substitute vegatable broth if vegan)
4 cups of water
2 ounces of grated fresh ginger (amount varies by taste; start with less, add more to taste)
1 quarter of a fist-sized white onion (finely chopped)
Bring the pot to a boil, and then lower to a simmering boil
Cook for 30-60 minutes, stirring occasionally as rice will settle and clump
at bottom of pot, until the rice grains break down and a semi-thick
consistency is achieved. Add water as needed to maintain consistency as the
mixture continues to thicken as the rice breaks down. You can adjust
thickness to your taste by adding more/less water (can vary quite a bit).
[Note: You can start with one cup of dry rice and cook the congee directly,
but you will need to add 30-45 minutes to the cooking process.]
While the pot is simmering, prepare the following:
Chop 6-8 oz of cooked seafood of your choice (fish, shrimp, crab, lobster,
calamari, whatever) into small bit sized pieces (you can substitute non-meat
products if you like, or are vegan]
4 green onions, finely sliced/diced
2 preserved duck eggs, cut and chopped to small cubes (these are available
at Asian stores, and are black inside from the preservation process)
Once the congee base has fully cooked (rice broken down and base is
thickened to preference), add ingredients from Step 2 + a small dash of
sesame oil to the base.
Cook for 10 minutes under low simmering heat, stirring every minute or two.
At this point you can add a bit more salt to taste, but in our house the 2
cups of chicken broth brings the salt level perfect.
Turn off heat, let sit for 10 minutes
Serve in bowls
If you are a fan of adding additional toppings after serving in a bowl, feel
free. Examples of toppings: roasted peanuts, pickled chopped veggie, etc.
Fast Variation: Short on Time?
Put 4 cups of hot water into the pot and bring to a boil.
While the water is on the stove, start with 2 cups cooked rice (from the
fridge), add two cups of chicken broth, and dump it all into the food processor or blender and grind it until the rice is well ground and mixed in the broth.
Dump the contents into the pot of boiling water.
Microwave the grated ginger and white onions for 2 minutes and then toss into the pot stir every couple of minutes until the mixture reaches consistency, adding additional water as needed to your desired thickness.
Continue from Step 2
Jook (from Kelly)
1. Put two cups of rice (medium grain works well) in a large stockpot (8 qt) and add a ton of water. If you use a 5 qt stockpot, cut the rice down to 1 ½ cups.
2. Add a couple of pieces of fresh ginger chopped into chunks (unpeeled) and a few garlic cloves, chopped. You can also add a smoked ham shank, chicken, or even left-over turkey.
3. Let it simmer for a LONG time i.e. a couple hours) until it is REALLY thick, stirring often so it doesn’t stick to the bottom of the pan.
4. When it is done, remove the bones of the meat and shred the meat and add it back to the pot.
5. Serve it bowls with a splash of soy sauce and a few drops of sesame oil on top. You can also garnish it with chopped green onion.
Congee (from Amy)
1 cup white short grain rice (I use Calrose – the BIG yellow bags)
1 quart chicken broth (1 box of broth or 2 cans)
1 cup water
1 TBS soy sauce
1 heaping TBS minced ginger (the kind that’s already bottled)
1 tsp. sesame oil
2-3 scallions minced
1 chicken breast finely chopped
Throw everything in a 3 qt. pot and bring to a boil.
Reduce heat to low-simmer, put on the lid and “go do laundry”.
Maybe an hour later, stir it to make sure nothing is sticking to the
bottom and add more water if needed. You can remove the lid at this point
and keep it simmering for a few more hours or so. Just keep adding water
and cooking until it is wonderfully porridge like.
When done, you can top with chopped green onions, chopped up hard boiled
eggs, pork and a splash of sesame oil.
Jook (from Karen)
1 cup rice
3-4 cups water
1 Tbsp. sesame oil
salt, garlic, and ginger to taste
Soak the rice in water for a couple of hours.
Heat sesame oil in a pot & add the drained rice.
Saute the rice for a couple of minutes.
Add the water & bring to a boil.
Simmer for 45 minutes, stirring often.
Add more water if needed to maintain a paste-like consistency.
Add salt, ginger, and garlic to taste.
Add soy sauce before serving.