Sunday, April 5, 2015

Rice Porridge (Jook or Congee)

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This is my favorite comfort food for when I am feeling sick. It is sometimes called Chinese jook or congee. My mom used to make a Japanese version called okayu with umeboshi pickles in it. You can add whatever ingredients you have on hand using leftover meat or keep it vegetarian.

1 cup uncooked Calrose rice
4 cups chicken broth
1 cups water
1/4 cup fresh ginger, finely chopped
1 block of tofu, cut in small cubes
Spinach, nappa or bok choy, chopped
Leftover roast pork, beef, duck or rotisserie chicken, chopped
Salt and pepper, to taste
Sesame oil (optional), to taste
Green onions and cilantro (optional), chopped, as garnish

In a Dutch oven, add the rice, broth, water and ginger. Bring to a boil, then simmer for one hour. Add the leftover meat, tofu, spinach, and cook for 30 minutes more. If the mixture isn't thick, you can turn the stove off, and let it sit covered for another 30 minutes. It should be the consistency of porridge. Drizzle sesame oil, and mix it in at the end.  Garnish with cilantro and green onions.

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